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How to do cheese at the holidays

Entertaining and the holidays. They go together like meat and cheese. And we've got some great ideas for showcasing both amazing eats on trays, in baskets or laid out in other delicious displays throughout December. Our entertaining and hosting experts have a few ideas for great cheeses and meats to have on hand.

Suggestions for your next cheese tray: Brie, a good quality Cheddar, Fresh Mozzarella, Mascarpone, Blue Cheese, Fontina and a variety of the Sartori cheese wedges that could include Merlot, Raspberry, Gold and, without a doubt, the Montamore.

cheese plate

Don't forget about the meat! Our Deli has some amazing selections, including a few from Wisconsin's own BelGioioso Cheese as well as Prosciutto, Bussetto Nuggets and Hard Salami ... just to name a few. 

meat options

A few cheese-inspired recipes you might to try for your next holiday gathering:

brie appetizers

Dish: Brie with Preserves and Fruit Spread on Mini Toast

How to make it: Take a mini toast, slice a brie log and place on toast and then add a small scoop fig, raspberry or any fruit spread.

holiday ham

Dish: Holiday Ham with brie on a baguette

What you need: 1 Tablespoon olive oil, salt & pepper; 12 slices of baguette bread; 12 slices of ham; 8 ounces of brie; 3 teaspoons of raspberry, strawberry or apricot preserves

How you make it: Pour the oil, pepper and salt into a bowl and mix thoroughly; brush on each of the baguette until covered; place under the broiler for up to 2 minutes on each side until they're lightly toasted; take the bread from the oven and add the preserves, brie cheese and thinly sliced ham; broil brie cheese appetizers for 2 or 3 minutes until the cheese melts


Dish: Baked Artichoke Dip w/Fontina Cheese

What you need: 2 Tablespoons extra-virgin olive oil; ½ yellow onion (diced small); 3 garlic cloves (finely chopped); 14 ounces artichoke hearts (whole, drained and coarsely chopped); 1/3 cup dry white wine; 4 ounces of cream cheese at room temperature; 2 1/4 cups Fontina cheese cubed, which weigh 3/4 pound; 1/4 cup fresh parsley (chopped)

How to make it: Preheat oven to 400 degrees. In a large skillet, heat 1 tablespoon oil over medium. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, 1 minute. Add artichokes and wine; cook until liquid evaporates, about 8 minutes. Remove skillet from heat and stir in Cream Cheese until blended. Fold in 1 1/4 cups Fontina cheese and parsley. Transfer mixture to a 2-quart baking dish; sprinkle with 1 cup Fontina. Bake until golden and bubbling, which will be about 30 minutes. Serve on pita chips or your favorite cracker or toast. 

We also have plenty of options for the kids too!

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