Air Fryer Cheese Curds 

air fryer curds

1 cup all-purpose flour
3 large eggs
2 cups panko bread crumbs
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
8 ounces Ron's Cheese Curds 
Cooking spray
Dipping Sauces: marinara sauce and ranch salad dressing

1. Heat air fryer to 350˚F. Line a rimmed baking sheet with waxed paper.
2. Place flour in a shallow, medium bowl. Lightly beat eggs in separate shallow, medium bowl. Combine the bread crumbs, garlic powder and cayenne pepper in another shallow, medium bowl.
3. Coat cheese curds, a few at a time, in flour. Dip cheese curds in eggs; then coat with crumb mixture, shaking off any excess coating between steps. Place on prepared pan.
4. Lightly spritz curds with cooking spray just before placing into air fryer basket. Arrange curds in a single layer in the basket. Refrigerate remaining curds until frying.
5. Set timer for 5-7 minutes. Fry curds, removing basket at 3 minutes; flip curds. Cook 2-4 minutes longer or until light brown, crispy and the curds begin to melt. Repeat with remaining curds, starting with a light spritz of cooking spray.
6. Serve in a bowl or parchment-lined basket with dipping sauces.

Deep Fried Cheese Curds

Deep Fried Curds

16 ounces Ron's Cheese Curds 
2 cups buttermilk 
2 cups lager beer (Try Thumbknucle's Heyder Helles or Ahnapee Hail Mary Helles)
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon pepper
1 quart (4 cups) vegetable oil
Dipping sauce of choice, optional

1. Place cheese curds in mesh strainer. Whisk buttermilk and beer in a large, deep bowl. Submerge curds in strainer into the buttermilk-beer mixture.
2. Combine the flour, baking powder, salt and pepper in a separate shallow, large bowl.
3. Heat oil in a Dutch oven or deep-fat fryer to 375°F. Remove curds from buttermilk-beer mixture; drain well. Dredge curds in flour mixture; gently toss to remove excess flour. Fry curds in oil in 3 to 4 batches (do not crowd) for 1-3 minutes on each side or until light golden brown. Drain on paper towels. Serve immediately with dipping sauce if desired.

Recipes courtesy of Proudly Wisconsin Cheese.

Favorite Mac & Cheese

Favorite Mac & Cheese
2 cups uncooked elbow macaroni
2 cups fresh or frozen broccoli florets
1/2 cup chopped onion
3 tablespoons butter, cubed and divided
1/2 cup milk
1 to 2 teaspoons prepared mustard
1/8 teaspoon pepper
1 16 oz Ron's Cheddar Spread or Cheddar and Bacon Spread
1/3 cup crushed saltine crackers

1. Heat oven to 350°F.
2. Cook macaroni according to package directions until al dente; drain.
3. Meanwhile, arrange broccoli in a steamer basket. Place basket in a saucepan over 1 1/2 inches of water; bring to a boil. Cover and steam for 5-8 minutes or until broccoli is crisp-tender.
Remove from the heat; keep warm. 
4. Sauté onion in 2 tablespoons butter in a large saucepan over medium heat until crisp-tender. Reduce heat to low. Gradually whisk in milk, mustard and pepper. Bring milk mixture to gentle boil over medium heat, whisking constantly.
5. Reduce heat to low; gradually whisk in cheddar until smooth. Stir in macaroni and broccoli. Remove from the heat.
6. Transfer macaroni mixture to a greased 2-quart baking dish.
Melt remaining butter; combine with cracker crumbs.
Sprinkle crumbs over top. Bake for 25-30 minutes until bubbly.
Let stand for 10 minutes before serving.

Three-Cheese Wisconsin Mac and Cheese

Three-Cheese Wisconsin Mac and Cheese
1 package (16 ounces) uncooked elbow macaroni
6 tablespoons butter, cubed
1/2 cup all-purpose flour
5 cups milk
4 ounces Ponderosa Farmstead Snow Cheddar, shredded (1 cup)
4 ounces Ron's 2-year Aged Cheddar, shredded (1 cup)
1 1/2 ounces Ron's Gruyere, shredded (1/2 cup)
Salt and pepper to taste
Fresh parsley and crushed red pepper flakes, optional

1. Cook macaroni according to package directions; drain.
2. Meanwhile, melt butter in a Dutch oven over medium-low heat.
Whisk in flour until light brown. Gradually whisk in milk. Bring to a boil; cook and whisk for 2 minutes or until thickened.
3. Reduce heat to low; gradually whisk in the alpine-style, cheddar and asiago until smooth.
Add macaroni; heat through, stirring constantly. 4. Remove from the heat. Season with salt and pepper to taste. Garnish with parsley and red pepper flakes if desired.

Sharp Cheddar Macaroni and Cheese

Sharp Cheddar Macaroni and Cheese
1 package (16 ounces) uncooked elbow macaroni
2 tablespoons butter, cubed
1/2 cup heavy whipping cream
1 container (8 ounces) Mascarpone cheese (Try Crave Brothers Farmstead Mascarpone!)
8 ounces Ron's 1-Year Aged Cheddar, finely shredded (2 cups)
Salt and freshly ground pepper to taste

1. Cook macaroni according to package directions; drain. Transfer to a large bowl; keep warm.
2. Meanwhile, melt butter with cream in a medium saucepan over medium heat, stirring constantly. Reduce heat to low; gradually whisk in mascarpone and cheddar until smooth.
3. Add sauce to pasta; gently toss to coat. Season with salt and pepper to taste."

Recipes courtesy of Proudly Wisconsin Cheese.

Mac & Cheese Day Customer Recipes

The Melissa 

1. 6 cups elbow macaroni.
2. Place in crockpot.
3. Cover in shredded or diced Colby jack.
4. Add 16 oz sour cream. Mix.
5. Add 4 cups of milk.
Cook on low for 4 hours.

The Jan


1 lb noodles (cooked al dente in salted water according to box)
2 T unsalted butter
2 T flour
2 C whole milk (room temperature)
½ tsp salt
⅛ tsp nutmeg
Pinch cayenne
1 tsp dijon mustard Optional - Dash hot sauce 1/4 lb Ron’s Gruyere, freshly grated
1/4 lb Ron’s gouda, freshly grated
1/2 lb Ron’s white or any cheddar, freshly grated 10 oz fresh mozzarella, thinly sliced

Prepare noodles and set aside. 
Heat oven to broil. 
Melt butter over low heat in large saucepan. Quickly whisk in flour until a smooth paste forms. Whisk gently, but not constantly, while it bubbles and cooks to a golden brown. 
Whisk in salt, nutmeg, cayenne, mustard and hot sauce, if using.
Slowly but firmly whisk on low heat while adding each cheese. 
If it gets too thick, whisk in a very tiny bit of milk. If it starts to bubble, remove from heat but keep whisking. Move on and off burner as needed while adding cheeses, This process takes about 20 minutes. 
Once all cheese has been added and mixture is creamy (no longer grainy), gently stir in noodles.
Spoon into 13x9" baking dish or casserole.
Top with fresh mozzarella slices to cover. 
Broil about 5-6 minutes on top rack just until cheese is bubbling and golden.

The Barbara


16 ounces elbow pasta (I use large elbows)
4 tablespoons butter, melted
3 oz. cream cheese
2 cups whole milk
12 ounces evaporated milk
1/2 cup light sour cream
2 eggs, beaten
3/4 teaspoon ground mustard
pepper to taste
8 ounces sharp cheddar shredded cheese, grated 8 ounces provolone, grated

Cook pasta according to directions to al dente Drain and pour into a large slow cooker. 
Melt butter and cream in a small saucepan over medium heat, whisking until both are melted. 
Stir in milk, evaporated milk, and sour cream; whisk until combined.
Remove from heat, whisk in eggs, ground mustard, and pepper. 
Stir in cheese. 
Pour mixture over cooked macaroni and stir to combine cheese and pasta. 
Cover and cook on low for 2 hours. 
Switch to warm until ready to serve.

The JoAnn

6 ounces elbow macaroni
6 ounces evaporated milk
6 ounces any good melting cheese, such as Fontina, Gruyère, or Jack

Place macaroni in a medium saucepan or skillet and add just enough cold water to cover.
Add a pinch of salt and bring to a boil over high heat, stirring frequently.
Continue to cook, stirring, until water has been almost completely absorbed and macaroni is just shy of al dente, about 6 minutes.
Immediately add evaporated milk and bring to a boil. Add cheese.
Reduce heat to low and cook, stirring continuously, until cheese is melted and liquid has reduced to a creamy sauce, about 2 minutes longer. Season to taste with more salt and serve immediately.

Overnight Lasagna

Overnight Lasagna

Submitted by Tina S. 


9 Uncooked Lasagna Noodles

26 ounces Spaghetti Sauce

2 cups Shredded Mozzarella Cheese

2 cups ricotta cheese

½ cup grated parmesan cheese 

½ teaspoon pepper

Optional Filling Ingredients: 

1 Zucchini, cut lengthwise, 1/4" thick slices, grilled 

12 ounces Portobello mushrooms, sliced and grilled 


1 onion 

1 pepper 

Italian sausage or ground beef, cooked 


Mix ricotta, mozzarella, parmesan cheese, and pepper in a bowl. Set aside.

In a different bowl, mix optional filling together.

In 13 x 9 pan start with a little sauce to coat bottom of pan then layer noodles, optional filling, ricotta mixture, mozzarella, and sauce. Repeat until you have 3 layers. 

Cover with plastic wrap; chill overnight. Take off plastic and cover with aluminum foil – Bake 45 minutes

Uncover, add some mozzarella on top, bake 15 minutes more. Let stand 15 minutes before serving.

If you don’t want an overnight dish use cooked noodles... Dry noodles just help absorb moisture from sauce and vegetables to create a more dense sauce in finished dish.