There’s a lot to love about low-intervention wines. Their freshness, texture, and occasional funk can make natty bottles especially food-friendly, often revealing new sides of familiar flavors. When the SAVEUR team traveled to Madison for the Wisconsin Art of Cheese Festival, I asked Square Wine Co. owner Andrea Hillsey to share her favorite pairings using her home state’s cheeses. From savory gouda to lush brie and a ­singular blue-veined cheddar, these combinations show how thoughtful wines and carefully crafted cheeses can bring out the best in one another. 

Pét-Nat + Bloomy Triple Crème

NV La Staffa Mai Sentito! Pét-Nat, Marche, Italy + Schroeder Käse Triple Crème Brie, Rewey, Wisconsin

Hillsey gravitates toward bright, gently fizzy farmhouse bottles when pairing with Schroeder Käse’s silky, soft-ripened wheel. This pét-nat (or “pétillant naturel”) wine’s faint yeastiness echoes the triple crème’s mushroomy rind, while its mellow bubbles and acidity cut right through the richness, priming your palate for the next indulgent bite.

Old-School Red + Hard, Aged Cheese

2014 R. López de Heredia Viña Bosconia Reserva, Rioja, Spain + Roth Cheese Canela, Monroe, Wisconsin

“There are wines you’d never guess are natural,” Hillsey says of low-­intervention, traditional producers like this one in north-central Spain. The aged Rioja’s earthiness and soft tannins bring out the umami depth of Roth Cheese’s Canela—Wisconsin’s cow’s milk riff on Spanish Manchego. The pairing is both harmonious and complex.

Chillable Red + Earthy Blue

2024 Licorne Méchante “Le Cri du Loup,” Mendocino, California + Roelli Cheese Haus Red Rock, Shullsburg, Wisconsin

Hillsey likes a juicy, easy-drinking red (or as the French say, “glou glou”) with this subtle Roelli Cheese Haus blue-laced cheddar. Carbonic maceration—a technique popularized in Beaujolais, where grapes are left to ferment inside their skins before being pressed—creates a wine with savory depth and low tannins, helping it stand up to the elegant Wisconsin original without overpowering it.

Classic Dry White + Alpine Styles

2021 Valentin Zusslin Les Chapelles Riesling, Alsace, France + Alpinage Cheese Classic Raclette, Oak Creek, Wisconsin + Uplands Cheese Pleasant Ridge Reserve, Dodgeville, Wisconsin

With firm, mountain-style cheeses, Hillsey suggests a dry, structured white with enough weight to match their savory depth. A mineral-driven Alsatian riesling—with clean acidity and citrus and stone fruit on the nose—is an exceptional match to Upland’s Pleasant Ridge Reserve’s caramel and hazelnut notes and Alpinage Cheese Classic Raclette’s buttery allium character.

Orange Wine + Nutty, Aged Gouda

2021 American Wine Project Antipodes Frontenac Gris, Fillmore County, Minnesota + Hill Valley Dairy Luna, Milwaukee, Wisconsin

Natural skin-contact (aka amber) wines are among Hillsey’s most cheese-friendly picks, thanks to their delicate yet structured tannins. Erin Rasmussen’s Antipodes—made in Wisconsin using cold-hardy hybrid grapes—lends a distinctive grip and freshness that complement award-winning Hill Valley Dairy Luna’s nutty crunch, enhancing its roasted walnut notes and caramelized sweetness.

The post The Ultimate Guide to Pairing Cheeses With Natural Wines appeared first on Saveur.

Astrology tells us who we are; cheese tells us what we crave. For this edible horoscope, we’re bringing the two together, matching each astrological sign with its Wisconsin Cheese personality—with a little dairy-backed divination for the season ahead. Grab a wedge of something you love and see what the stars (and curds) have in store.

Aries (March 21–April 19)

Brunkow Cheese Jalapeño Brun-uusto

Like mellow and toasty Finnish juustoleipä, Aries is firm and resolute. Add in jalapeños, and this one mirrors Aries’ signature spiciness. Warmer weather sees you and new friends starting a project together. A bite of this cheese makes your focus sharper than ever.

Taurus (April 20–May 20)

Sartori Cheese SarVecchio Parmesan

Parmesan and Taurus both exude familiarity. You’re persistent, like the fantastic umami that lingers after a parm-finished dish. But add too much and it can change the flavor profile completely—a good reminder to watch your stubbornness this season!

Gemini (May 21–June 20)

Roelli Cheese Haus Red Rock

Its duality of styles makes cheddar-blue Red Rock an ideal selection for Gemini, the twins. Join an unexpected sports league this season, like darts or bowling. You’ll enjoy making new friends and getting out of your comfort zone.

Cancer (June 21–July 22)

Chalet Cheese Haus Butterkäse

The open texture of butterkäse mirrors your emotional receptivity, Cancer. You melt well into every situation, effortlessly forming close bonds (just like butterkäse, so very silky in a grilled cheese). Expect at least one friendly relationship to substantially deepen this season.

Leo (July 23–August 22)

Uplands Cheese Rush Creek Reserve

Indulgent, coveted, and rare—we could be describing creamy limited-edition Rush Creek Reserve or spunky Leo. You are the star, feasting on all the attention. Take care not to overdo it, lest you hurt a friend or loved one’s pride.

Virgo (August 23–September 22)

Roth Cheese Grand Cru

Alpine-style Grand Cru is the Virgo of the cheese world, demanding award-winning perfection and setting a standard with flawless execution. Stand tall and proud, Virgo. Whatever project you’re about to complete, bask in your well-earned praise.

Libra (September 23–October 22)

Crave Brothers Farmstead Cheese Classic Mascarpone

This adaptable Italian-style beauty works well in both savory and sweet dishes, evening the playing field for anyone who uses it—much like Libra’s focus on justice and symmetry. This season will move you forward financially. Use good sense and invest wisely.

Scorpio (October 23–November 21)

Henning Cheese Dragon’s Breath Cheddar

Both habanero-laced cheddar and Scorpio are the picture of controlled passion. With a tendency for boldness and hot takes, you evoke powerful feelings. Remember that growing intensity as you start a new relationship this season. Stay slow and steady.

Sagittarius (November 22–December 21)

Deer Creek Cheese The Blue Jay

Blues tend to be love-it-or-leave-it, but this juniper-infused wheel lends the sometimes polarizing style a sumptuous and lovable new layer. Like The Blue Jay, you’ll look for ways to broaden yourself this season, Sagittarius. Strike out on a new journey.

Capricorn (December 22–January 19)

Widmer’s Cheese Cellars Aged Brick

Capricorn, you thrive under pressure—just like the curds of this potent cheese, which are literally pressed by bricks during production. You’ll spend the first part of this season working hard, perhaps too hard. Ease up on the pressure and give yourself a chance to breathe.

Aquarius (January 20–February 18)

BelGioioso Cheese Burrata

An Aquarian craves ­revolution and change—something burrata achieves when its mozzarella shell breaks open, releasing the lush stracciatella within. This season is all about innovation and reinvention. Reach into your most creative self and build ­something philanthropic to help others.

Pisces (February 19–March 20)

Decatur Dairy Cheese Curds

Before cheese curds are pressed into wheels or blocks, they’re something special all their own. That’s you, Pisces, when you shirk limitations and explore your soul. Like a handful of squeaky curds, you’ll build a base this season for long-term goals.

The post This Is Your Cheese Horoscope for 2026 appeared first on Saveur.

Sweet, spicy, and versatile, ginger liqueur is having a moment. Domaine de Canton, an aromatic ginger liqueur from France, brings a smooth, lively flavor that works well in everything from classic cocktails to creative new concoctions. Don’t just take our word for it—bust out your shaker to try these seven cocktails. From bright citrus sips to fizzy sparkling numbers, each recipe makes the most of ginger’s vibrant character.

Ginger adds a subtle warmth and gentle spice that complements everything from bourbon and tequila to French Champagne and Korean makgeolli. In these recipes, you’ll find a mix of twists on traditional cocktails and unexpected new flavor pairings, all brought together by the unique personality of Domaine de Canton. Perfect for entertaining friends or enjoying a quiet evening in, each drink highlights the alluring flavor of ginger while staying approachable for home bartenders. From the first sip to the last, these cocktails prove that a bottle of ginger liqueur can transform even the simplest drink into something memorable.

Honey Ginger French 75

A playful spin on a Prohibition-era classic, this cocktail combines honey and tahini with ginger liqueur and sparkling wine. Nutty, creamy, and lightly spiced, it evokes the flavors of Korean yakgwa cookies while delivering a celebratory drink for Lunar New Year or any other festive occasion. Get the recipe >

Mango-Ginger Margarita

Mix tequila with Domaine de Canton, lime juice, and a touch of mango purée for a tropical twist on the margarita. The ginger liqueur adds warmth and spice, offsetting the citrus and agave notes for a layered and approachable riff. Get the recipe >

Ginger Martini

This rendition of everyone’s favorite classic cocktail combines vodka, Domaine de Canton, and dry vermouth with a few dashes of Angostura bitters for depth. The ginger liqueur adds gentle sweetness and nuanced complexity, while an orange twist gives the drink a warmer, more aromatic profile. Get the recipe >

Ginger Julep

Rework this Derby Day staple by pairing bourbon, mint, and crushed ice with Domaine de Canton. The ginger liqueur adds another dimension of flavor but keeps the familiar structure of an old-school julep intact. Get the recipe >

Fizzy Lifting Drink

Prepare for lift‑off! Just like its namesake concoction in Roald Dahl’s Charlie and the Chocolate Factory, this cocktail propels you upward—sparking wine, ginger liqueur, and crème de cassis come together for a balanced and refreshing sip. Get the recipe >

Ginger Makgeolli Twist

In this three-ingredient cocktail, makgeolli, an unfiltered Korean rice wine, contributes a lightly sweet, milky character that’s sharpened by ginger liqueur and white rum. A twist of lemon peel is the only embellishment you need. Get the recipe >

Ginger Gold Rush

This warming mix of bourbon and ginger liqueur balances sweet, spicy, and citrusy notes. Simple yet elegant, it’s stirred with fresh lemon juice to create a cocktail that’s both comforting and invigorating.  Get the recipe >

The post These Glorious Ginger Cocktails Will Be a Hit at Any Party appeared first on Saveur.

SAVEUR has long had a soft spot for Rhode Island’s capital city. Its deep culinary roots, creative energy, and talent for punching well above its weight is what makes our continued partnership with the Providence Culinary Collective feel like a natural fit. Returning March 26 through 29, the festival, presented by GoProvidence, builds on last year’s successful debut with an expanded slate of events that further cements its status as one of New England’s most exciting food gatherings. SAVEUR is proud to once again serve as the event’s exclusive national media partner, bringing our editorial perspective to one of our favorite American food cities. 

The festival opens Thursday night at Hope & Main, where Rhode Island’s most innovative food entrepreneurs gather for a lively kickoff inside the culinary incubator’s soaring downtown space. (The first 100 RSVPs get in for free!)

Just down the street, the Culinary Hub of Providence (CHOP), located within the Providence Public Library, hosts an oyster-forward evening paired with thoughtfully selected wines, setting the tone for an unforgettable weekend.

Friday’s programming turns toward culinary history with tours of the Johnson & Wales University Culinary Arts Museum, where visitors can explore historic artifacts and special exhibitions before sitting down to a curated lunch served right in the museum’s gallery. Saturday brings the festival’s Grand Tasting, showcasing winemakers from around the world alongside chefs and producers who define the region’s flavor. Throughout the weekend, wine dinners, brunches, and tastings unfold amid acclaimed restaurants, including Oberlin, Bellini, and other intimate settings scattered across town.

The weekend’s culinary crescendo arrives with the Vintners Dinner, featuring James Beard-nominated Nicks on Broadway chef Derek Wagner. From there, the celebration rolls straight into Sunday with both a coquito-fueled Latin breakfast and an outdoor drag brunch-meets food-truck rally with Dark Lady and Alley Cat.

Providence’s cultural life extends well beyond the plate and the glass, and the festival once again runs alongside the Lil Rhody Laugh Riot, a four-day comedy festival featuring sets from rising talent and major names alike, giving visitors even more reason to make a full weekend of it in the Ocean State. And, just like last year, the weekend will wrap with a SAVEUR-hosted industry afterparty, this time with Federal Hill’s legendary Angelo’s Restaurant. The off-the-clock red sauce celebration will welcome local and visiting chefs, winemakers, and other collaborators to kick back and toast the weekend.

Tickets to the full schedule are available at GoPVDEats.com, with new programming added regularly. Follow GoProvidence and SAVEUR on Instagram, and subscribe to our free newsletter for exclusive coverage throughout the weekend.

The post SAVEUR Returns to New England’s Most Exciting Food Festival appeared first on Saveur.

Champurrado is a rich, slightly sweet beverage made by thickening milk and chocolate with masa, or nixtamalized corn flour. Here, the drink is chilled until it sets like a pudding and topped with fresh fruit and Mexican-style manchego (we source ours from Hoard’s Dairyman Farm Creamery in Wisconsin), which has a milder, milkier flavor than its Spanish counterpart. You can pre-portion and chill the pudding in individual ramekins or jars, where it will keep in the refrigerator for up to 5 days.

The post Champurrado Chocolate Pudding appeared first on Saveur.

This fun, fizzy cocktail is perfect for ringing in the Lunar New Year (or for any party, really!). It’s inspired by Korean yakgwa, deep-fried flower cookies soaked in honey, sesame, and ginger. Here, a homemade honey-sesame syrup imbues the classic French 75 with a nutty flavor and creamy texture, while Domaine de Canton adds a soft, balanced ginger flavor. Leftover syrup can be drizzled over ice cream, used as a sweetener for coffee, or made into tea with more hot water. 

The post Honey Ginger French 75 appeared first on Saveur.

Elote is a popular street food in Mexico, in which corn on the cob is brushed with mayonnaise and topped with Tajín and crumbled cheese. This version, known as esquites, is served off the cob, usually in a paper cup or bowl. Here, the corn is cooked in a skillet until it takes on some color before being tossed with Wisconsin-made queso blanco from V&V Supremo, fresh lime juice, and just enough mayonnaise to hold it together. Alternatively, you could grill the corn on the cob, then cut the kernels off before adding to the bowl with the rest of the ingredients.

The post Esquites appeared first on Saveur.

Tetelas are a classic Mexican antojito, or “little craving,” often served at street food carts. The triangular pockets are typically filled with beans and cheese (here, we use Wisconsin-made queso Chihuahua from V&V Supremo), and are griddled on a comal until blistered and golden brown. Fresh masa will have the best flavor if you can find it, but you can also use a dried masa powder, or masa harina, to make masa at home. When preparing your own masa, add just enough water until the dough no longer cracks when pressed between your fingers. When griddling the tetelas, adjust the heat as you go to avoid burning the masa before it’s fully cooked. The masa is fully cooked when it feels rough and dry to the touch on all sides.

The post Tetelas (Masa Pockets) appeared first on Saveur.

Europe has spent centuries perfecting its most treasured foods, and Grana Padano and Prosciutto di Parma sit at the very top of the list. Both carry the prestigious Protected Designation of Origin (PDO) seal, a guarantee of authenticity, traditional know-how, and meticulous quality. Crafted using time-honored methods, Grana Padano PDO and Prosciutto di Parma PDO deliver flavor you can taste in every bite and a touch of artisanal elegance every time you gather around the table.

Grana Padano, known for its mellow flavor and crystalline texture, starts with high-quality, partially skimmed milk from cows in Northern Italy’s Po Valley and is aged for at least nine months, until its flavors meld and its nutty richness fully develops. Prosciutto di Parma, naturally produced without additives or preservatives, cures for a minimum of 400 days under strict independent inspections. Hams that pass inspection receive the coveted Ducal Crown stamp, which denotes authenticity, quality, and the certified producer it came from. Together, these ingredients bring remarkable flavor, versatility, and a little extra magic to everyday meals and festive occasions alike. 

Whether you’re whipping up a simple weeknight dinner or hosting a memorable gathering, these PDO treasures enhance every dish. Here are a few recipes that show them at their best.

Grana Padano Recipes

The Ultimate Crab Dip

Inspired by Chilean chupe de centolla, this creamy crab gratin gets its richness from a generous handful of Grana Padano. Spoon it onto toasted country bread or crackers for an appetizer that’s rich, layered, and perfectly cheesy. Get the recipe >

Shrimp Caesar Salad

Plump, juicy shrimp take center stage in this twist on a classic Caesar. Grated Grana Padano enriches the dressing with an umami kick, while delicate shavings of the cheese finish the salad with a subtle, salty crunch that adds depth to every bite. Get the recipe >

Chicken Cutlets With Grana Padano and Black Pepper

Crispy on the outside and tender on the inside, these chicken cutlets get a punch from a generous hit of black pepper and a savory lift from grated Grana Padano cheese—quick enough for weeknights but impressive enough that everyone will reach for seconds. Get the recipe >

Prosciutto di Parma Recipes

Kale and Prosciutto di Parma Bruschetta

Tuscan kale and garlic meet thin ribbons of Prosciutto di Parma atop crisp toasted bread. Each bite balances earthy greens with salty, savory meat, making an easy, elegant starter that’s full of texture and bold flavor. Get the recipe >

Prosciutto di Parma-Wrapped Pork Loin

Fragrant herbs nestle inside a Prosciutto di Parma-wrapped loin that roasts to a golden, slightly crackling finish. The cured meat ensures the roast stays tender and juicy, while the edges develop a savory, caramelized, and slightly salty crust. It’s an easy technique for a centerpiece that wows at any special occasion. Get the recipe >

Garganelli With Peas and Prosciutto di Parma

Tender, quill-shaped garganelli are tossed in a creamy sauce with sweet peas and ribbons of Prosciutto di Parma that melt into the pasta, adding delicate saltiness and meaty depth. Fresh mint brings a springlike brightness, making every bite flavorful, balanced, and lively. Get the recipe > 

Head to DistinctlyDeliciouslyEuropean.eu to learn more about Grana Padano PDO and Prosciutto di Parma PDO.

Funded by the European Union. Views and opinions expressed are those of the author(s) only and do not necessarily reflect those of the European Union or of the granting authority. Neither the European Union nor the granting authority can be held responsible for them.

The post 6 Must-Try Recipes That Make the Most of Grana Padano and Prosciutto di Parma appeared first on Saveur.

Food in film can do many things. It can be spectacle—lingered over, fetishized, designed to make you hungry. It can also be routine: something cooked at the end of a long day or eaten alone at a counter.

The movies featured in the curated streaming service MUBI’s new Let’s Eat! Food and Film collection span that full range, from meals that stop the narrative in its tracks to dishes that quietly structure a life. 

Here are seven highlights from the collection: Whether it’s a home-cooked meal, a restaurant in mild disarray, or a recipe recited from memory, each film reminds us that eating is rarely just about the food.

Stream the films in the Let’s Eat! Food and Film collection and try MUBI free for 30 days at mubi.com/saveur. Available globally.

Winter in Sokcho

Fugu and japchae. Soy-marinated crab. Ojingeo soondae—squid stuffed, skewered, and steamed. There’s no shortage of food in Winter in Sokcho, which unfolds in the titular seaside town on South Korea’s coast, where a young woman named Soo-ha (Bella Kim) forms a tentative and potentially one-sided bond with a visiting French artist. He subconsciously reminds her of the father she never knew. 

Food appears less as spectacle than as an emotional bellwether. When Soo-ha cooks a carefully adapted beef bourguignon (dried shiitakes instead of fresh button, Korean sool instead of bordeaux) only to have it refused, the moment lands harder than words. Meals are gestures, folded into the cold, the sea, and what goes unsaid in the studied silences.

Streaming in the U.S. and Canada

Soul Kitchen

Zinos (Adam Bousdoukos), a German-Greek restaurateur in Hamburg, has spectacularly bad luck. As his girlfriend decamps to China, his restaurant falls out of code, back taxes mount, the mob circles, and his petty criminal brother comes looking for work. To top it off, he’s thrown out his back—an injury the film turns into a running joke. Soul Kitchen barrels through this cascade of misfortune with breezy, screwball confidence, leaning on familiar clichés (stubborn and undiscriminating diners who just want their fries) but arranging them with warmth and a knowing goofiness. When the menu finally improves—courtesy of a highly opinionated knife-throwing chef—the film wisely refuses to fetishize the food. What matters more is the restaurant as a democratic and convivial third space. 

Streaming in the U.S. and Canada 

Sexual Drive

This sly Japanese triptych reminds us that food and sex have always been less-than-strange bedfellows. Across three loosely connected stories, everyday dishes become charged objects of longing: fermented natto stretched into sticky threads, chili oil sizzling for mapo tofu, ramen slurped in a shop where conversation is forbidden. A mysterious and creepy raconteur drifts through each vignette, spinning lewd, possibly fabricated stories that rattle his listeners into confronting desires they’ve tried to starve. The movie is playful and perverse but keeps things PG-13; it lets food, texture, heat, and smell do the work.

Streaming in the U.S. and Canada 

A Dessert for Constance

A sweet and unexpectedly radical delight by overlooked filmmaker Sarah Maldoror, this 1981 film blends French cookery with a sharp critique of colonial inheritance. A discarded 19th-century French cookbook passes from antique auction to butcher and ultimately into the hands of two Senegalese street sweepers living in Paris. They pore over its contents during shared meals, learning in earnest what to serve between first and second courses, the differences between a white roux and a yellow, and all the different recipes for rice (grape, chocolate, and puffed, to name a few). So, when one of their fellow émigrés falls ill, the pair enters a televised culinary trivia contest to win some money to send him home. This is not a story about immigrants discovering French cuisine—that’s incidental—but about friendship and solidarity in a new country. 

Streaming in the U.S. and Canada

Fremont

This drolly funny American indie is a black-and-white slice of life about Dora (Anaita Wali Zada), an Afghan immigrant who works at a fortune cookie factory, a job so mundane it borders on cosmic irony, especially when she’s promoted to writing the fortunes. Dora lives with insomnia, survivor’s guilt, and the low-grade loneliness of starting over, and her meals reflect that. Food here is modest and repetitive. When she finally shares a cup of coffee with a stranger—a handsome mechanic played by none other than Jeremy Allen White—it feels like a slight shift in routine, the suggestion that something might, gently, change.

Streaming in the U.S. and Canada 

La Cocina

The inner workings of a restaurant have rarely looked this chaotic—even in a post-The Bear world. La Cocina plunges us into the mayhem of a fictional Midtown Manhattan, capturing lunch rushes, pre-shift prep, and constant crisis through the eyes of those who know it best: a largely immigrant, multicultural kitchen staff who keep things running.

Shot in sleek black and white, the film deliberately diverts our attention from the food itself (which is tourist slop, anyway) to labor and strain. The central story follows a talented, undocumented Mexican cook dealing with a newly pregnant waitress-girlfriend (played by Rooney Mara) and a volatile boss who dangles the promise of a green card like a carrot. But the film’s real highlights are everyone else around them, the jokes traded between cooks during breaks, and the fleeting but honest moments of camaraderie in a shared space.

Streaming in the U.S. 

Ramen Shop

Despite its title, Ramen Shop is not about the Japanese dish but a Singaporean one: bak kut teh. Masato (Takumi Saitoh)—born to a Japanese father and Singaporean mother—is haunted by the fragrant pork rib soup that brought his parents together. After his father’s death, Mastao travels to Singapore to find his mother’s family and reconnect with the missing half of his culinary inheritance.

The movie pauses the narrative to linger on Singapore’s hawker fare—chicken rice, fish head curry—letting each dish Masato encounters appear onscreen in full: ingredients sourced, origins explained, preparation carefully laid out, right down to precise cooking times. Food becomes a bridge across cultural and generational divides, a conduit for the possibility of reconciliation.

Streaming in the U.S.

The post 7 Excellent Food Movies to Watch Right Now appeared first on Saveur.

To celebrate the Fall/Winter 2025 issue of SAVEUR, the publication’s editors and Wisconsin Cheese united esteemed writers, chefs, and artisans at a truly exotic locale in Brooklyn: a Wisconsin supper club. The scene: your extended Midwestern family’s retro home hosts an effortlessly cool dinner party with a culinary-obsessed guest list. 

Soiree guests were welcomed into Bushwick’s Turk’s Inn with custom-branded SAVEUR Circle Club membership cards, a nod to vintage dining club cards that could earn the bearer prizes. The restaurant, which opened in 2019, immerses guests in full-on old-school Wisconsin vibes, with artifacts and decor transported from the original 1930s-era Turk’s Inn in Hayward, Wisconsin, and stays true to the spirit of its Midwest-meets-Middle East menu.

In the dining room, playful kitsch set a nostalgic mood: with wood paneling, paisley curtains, patterned upholstered booths, galleries of old portraits, and gold tassels dangled over the U-shaped bar.

A retro playlist heavy on disco classics filled the room while guests grazed at doily-adorned tables overflowing with cheesy bites: Wisconsin fried cheese curds sitting in a drizzle of homemade herb-flecked ranch, cubes of feta topped with honey and bee pollen, and in the corner booth, an Alpine-style cheese fondue station where guest could cozy up to dip toast points into Alpinage Artisan Cheese Mount Raclette and Roth Cheese Grand Cru (while taking cheese-pull videos, of course). A cheese table, featuring a four-tiered Wisconsin Cheese wheel cake, also drew in crowds as Shannon Bonilla, ACS Certified Cheese Professional and Dairy Farmers of Wisconsin cheese marketing manager, served slices of Schroeder Käse Triple Creme Brie, Roth Cheese Canela, Roelli Cheese Haus Dunbarton Blue, and Uplands Cheese Pleasant Ridge Reserve.

Officially kicking off the holiday season with an extra festive element, custom ice sculptures glimmering with the SAVEUR logo next to an extra-large wedge of Wisconsin Swiss cheese were a focal point (and photo opp for many). Copies of SAVEUR’s latest print issue were for sale—the scratch-and-sniff feature was much discussed throughout the cocktail party.  

Servers roamed with trays of hot finger foods, including bite-size triangles of aged cheddar grilled cheese to dip in steamy tomato soup shooters, hot honey eggplant with smoked Odyssey labneh, and mini lamb adana kebabs. Guests noshed at relish trays loaded with dips, including hummus and muhammara, olives, pickles, Turkish pide, and crunchy crudités. 

Of course, dessert was also cheese-centric, including an indulgent mascarpone chocolate fondue, mascarpone cheesecake topped with a spiced cherry compote, and cheddar-crusted apple pie.

To drink, guests sipped on coupes brimming with the retro rose-hued Midwestern classic, a Pink Squirrel (Tempus Fugit creme de noyaux, creme de cacao, and heavy cream, garnished with a cocktail cherry), and The Turk’s Inn take on the old-fashioned, made with brandy and chai, garnished with a wedge of Roth Cheese Canela. Souleil and Society De La Rassi wines were poured as well, and—to chase down all that cheese—Faccia Brutto’s Fernet Pianta as a minty Brooklyn-made digestif.

“I’m so excited to celebrate the new issue, and I’m realizing now I don’t know enough about Wisconsin Cheese,” said Danielle Davenport, owner of BEM Books & More, a Black cookbook store in nearby Bedford-Stuyvesant. “I’ve learned the story of The Turk’s Inn, and there’s so much more to learn about the Midwest.” 

In the great tradition of the Midwestern meat auction, the night wrapped with an on-theme cheese raffle, with winning numbers called out by SAVEUR’s editor-in-chief and CEO Kat Craddock and brand partnerships manager Toni-Ann Gardiner. A lucky few won full wheels of cheese to take home, and the grand prize was a stylish Anthropologie bar cart fully stocked with Wisconsin cheese, which went to SAVEUR contributor Mike Diago. (It also happened to be his birthday!)  

In the end, everyone won, thanks to a generously stocked gift bag, including an Imaginary Authors quince perfumed candle, a nip of Faccia Brutto fernet, a block of Carr Valley Cheese Gran Canaria, and Tempus Fugit brandied cherries in a SAVEUR Circle Club tote, the perfect souvenir of a memorable night.

More Party Pics

Recipes

Wisconsin Fried Cheese Curds With Ranch Dressing

Get the recipe >

Cherry Mascarpone Cheesecake

Get the recipe >

Apple Pie With Cheddar Crust

Get the recipe >

Pink Squirrel

Get the recipe >

The post Toasting the Latest Issue of SAVEUR at a Wisconsin Supper Club (in Brooklyn) appeared first on Saveur.