Springtime is synonymous with simplicity. Today, the Wisconsin Milk Marketing Board shares how one creamy, one granular and one bold Wisconsin cheese can make a simple but standout spring cheese board.
Look for a cheese that’s creamy with a slightly piquant and earthy flavor. Try Wisconsin Gorgonzola, which works wonderfully with the sweeter notes of fruit and honey.
Wisconsin Asiago is a hard, granular cheese that when aged, has a nutty, buttery taste that pairs well with nuts, pears, grapes and fresh spring vegetables like snap peas.
Gouda itself is mild and buttery, but Gouda with foenegreek is reminiscent of maple syrup–-sweet and caramely–and works great alongside water crackers and slices of apple or fresh pear.