Wisconsin Artisan Cheeses Recipe

1. Make candied pecans

In a small nonstick skillet over medium heat, melt 1/2 tablespoon unsalted butter. Add 2 teaspoons granulated sugar and stir until the sugar begins to dissolve. Add 3 ounces pecan halves and toss to coat, cooking for 2–3 minutes until nuts are toasted and sugar has caramelized and coats the pecans. Remove from heat, sprinkle 1/4 teaspoon sea salt, and spread pecans on a sheet of parchment to cool and harden (about 10 minutes). Cool completely before using.

2. Bring cheeses to temperature

Remove the 9 ounces of assorted Wisconsin artisan cheeses from refrigeration 30–45 minutes before serving so flavors and textures open up. Keep rind intact unless otherwise preferred.

3. Prepare pecan bread

If toasting bread: preheat a skillet over medium-low heat or heat a grill pan. Lightly butter one side of each of the 6 pecan bread slices (about 1 tablespoon total). Toast buttered side down 1–2 minutes until golden and warmed through. Alternatively, warm bread in a 350°F (175°C) oven for 5 minutes. Slice into rounds or serve as provided.

4. Assemble the board

On a serving board or platter, place cheeses spaced apart to allow accompaniments around them. For each cheese, place a small dollop (about 1 teaspoon) of strawberry jam nearby and a few candied pecans (about 6 halves per cheese, total 3 ounces). Arrange pecan bread slices, optional grapes or fig halves, and watercress or microgreens to fill gaps and add visual contrast.

5. Garnish and finishing touches

If desired, drizzle 1 teaspoon honey lightly across one cheese or the board and sprinkle a very small pinch (about 1/8 teaspoon) of coarsely cracked black pepper over a mild cheese to add contrast. Provide cheese knives and small spoons for the jam.

6. Serving

Serve the platter as the third course. Recommend 3 ounces of total cheese per person; for this recipe (9 oz) serve three people. Encourage guests to taste cheeses plain first, then pair with jam, candied pecans, and bread. Replace any used jam or nuts to keep the board tidy.

7. Make candied pecans up to 24 hours ahead and store in an airtight container at room temperature. Jam may be substituted with fig jam, orange marmalade, or quince paste for different flavor pairings. Adjust quantities proportionally for more guests.