Use dairy products in different ways this June

Try a few new recipes to enjoy cheese, yogurt and other foods as you celebrate national dairy month

June is Dairy Month, and Wisconsin is America’s Dairyland.

After all, dairy farming has been a pillar of the state’s economy for more than 180 years.

Wisconsin has the most dairy farms out of any state in the nation and has a significant impact as a leader in the global dairy industry.

According to the Wisconsin Milk Marketing Board, there are nearly 6,500 dairy farms in the state, and of those 95% are family owned.

Women landowners and farmers are a growing demographic. Census data from 2017 showed a 16% increase in the number of female farmers in Wisconsin, to just more than 38,500. Women make up 35% of all producers in the state, the board said.

The Wisconsin dairy industry has a $45.6 billion economic impact, including $1.26 billion in state and local taxes, and the industry accounts for 154,000 jobs for the state annually.

Wisconsin diary products are enjoyed by more than 300 million consumers around the world.

State farmers work with cheesemakers to craft more than 600 varieties, types and styles of cheese, creating half of the nation’s specialty cheese.

So it only makes sense to celebrate those facts by making delicious treats from dairy products.

National Dairy Month started out as National Milk Month in 1937. In 1939, June Dairy Month became the official title of the promotion, focusing on greater use of milk and other dairy products.

Following are some recipes from



Shrimp Tostadas With Queso Fresco


2 pounds uncooked medium shrimp, peeled, deveined, tails removed

3/4 cup vegetable oil

2 teaspoons ground chipotle chili pepper



12 mini corn tortillas (about 5 inches)

1 medium lime, halved

4 medium avocados, halved, pitted and peeled

12 ounces queso fresco cheese, crumbled

Fresh cilantro

Lime wedges

Sliced radishes


Combine shrimp, 1/4 cup vegetable oil and chipotle chili pepper in a large bowl. Season with salt and pepper. Set aside.

Warm remaining vegetable oil in a large skillet over medium-high heat. Fry tortillas, one at a time, for about one minute on each side, until golden brown and crisp. Place on paper towels to drain. Season with salt.

Drain oil from skillet. Cool and discard oil. Add reserved shrimp to skillet and cook, stirring, over medium-high heat for three to five minutes, until shrimp turn pink. Remove from the heat, then squeeze juice from one lime half over shrimp. Toss.

Mash avocados with juice from the remaining lime half in a large bowl. Season with salt and pepper to taste, then stir. Spread avocado mixture over tortillas. Top with shrimp and queso fresco. Garnish with cilantro, lime wedges and radishes.




Breakfast Grilled Cheese


1/2 pound bulk hot breakfast sausage

6 large eggs

1-1/2 teaspoons water

1/2 teaspoon Jane’s Krazy Mixed-up Salt, optional

4 tablespoons butter, softened

4 ounces Colby cheese, shredded

4 ounces Monterey Jack cheese, shredded

1/4 to 1/2 cup grated queso cotija cheese

1/2 cup fresh baby spinach

8 slices sourdough bread


Cook sausage in a large skillet over medium-high heat until no longer pink. Drain sausage on paper towels. Wipe out the pan.

Whisk eggs, water and salt in bowl. Melt one tablespoon butter in same skillet over medium heat, swirling to coat bottom of pan. Add egg mixture and cook, stirring, until eggs are almost set. Add sausage and cook, stirring, until eggs are set. Remove from the skillet and keep warm. Wipe out the pan.

Combine colby, Monterey Jack and cotija in a bowl. Top four slices of bread with spinach, egg and cheese mixtures. Top with remaining bread. Spread the outsides of sandwiches with remaining butter. Toast on a griddle over medium-low heat for two to four minutes on each side, until bread is golden brown and cheeses are melted. Serve immediately.



Blueberry Ricotta Smoothie Bowl


1/2 cup ricotta cheese

1/2 cup milk

1 cup frozen blueberries

1 small banana, sliced

1 tablespoon honey

Plain yogurt

Sliced fruit, granola and nuts, optional


Place ricotta, milk, blueberries, banana and honey in a blender. Cover and blend until smooth. Pour into a serving bowl. Swirl in yogurt. Top with fruit, granola and nuts, if desired.




Double Cheese, Bacon and Potato Packets


1 pound Yukon gold potatoes, sliced 1/4-inch thick



4 ounces Havarti cheese, shredded

1 ounce Parmesan cheese, grated

3 bacon strips, cooked and crumbled

1 teaspoon minced fresh rosemary


Place half of the potatoes in a single layer on a greased double-thickness piece of aluminum foil that’s about 16-by-12-inches. Season with salt and pepper. Sprinkle with half the havarti, Parmesan, bacon and rosemary. Repeat layers. Fold foil into a packet and seal tightly.

Grill packet, covered, over medium-high heat for 25 to 30 minutes, until potatoes are tender. Remove packet from the grill. Let stand five minutes. Take care when opening the foil to allow the steam to escape.

When time is tight, you may toss the potato slices with three tablespoons water in a microwave-safe bowl. Cover and microwave on high two to three minutes, until crisp-tender. Drain potatoes. Prepare the remaining recipe as directed and check the potatoes for doneness after grilling for 12 to 15 minutes.



Lemony Blueberry Quark Mini-Parfaits


1-1/2 cups fresh or frozen blueberries

1/4 cup sugar

1/4 cup cold water

1 teaspoon cornstarch

8 ounces quark cheese

1/4 cup honey

1 cup lemon curd

Zest of half a medium lemon


Combine blueberries, sugar, water and cornstarch in a small saucepan over medium-high heat. Bring to a boil, stirring constantly. Reduce heat to low. Simmer, uncovered, for four to six minutes, until the mixture is reduced by half and thickened, stirring occasionally. Remove from the heat. Cool completely.

Combine cheese and honey in a small bowl. Spoon or pipe heaping teaspoonful cheese mixture into each of eight three-ounce glass. Layer each with one teaspoon lemon curd and one teaspoon blueberry mixture. Repeat layers, starting with the cheese mixture, filling glasses until almost full. Top with cheese mixture. Garnish with lemon zest. Refrigerate until serving.

Whole milk ricotta cheese may be substituted for quark.




Barbecue Chicken Mac and Cheese


16 ounces uncooked rotini pasta

1 small red onion, halved and thinly sliced

1 medium jalapeno pepper, finely chopped

1/2 cup butter, cubed

1/2 cup flour

3-3/4 cups whole milk

3 drops liquid smoke, optional

8 ounces one-year aged cheddar cheese, shredded

6 ounces smoked gouda cheese, shredded

2 boneless skinless chicken breast halves, 4 ounces each, cooked and shredded

1/2 cup barbecue sauce

1/4 teaspoon cayenne pepper


Minced fresh cilantro, chopped green onions and additional barbecue sauce


Cook pasta according to package directions, then drain.

Sauté onion and jalapeno pepper in butter in a Dutch oven over medium-high heat until tender. Reduce heat to medium-low. Stir in flour until combined. Gradually stir in milk and liquid smoke, if desired. Bring to a boil, then cook, stirring, for two minutes, until thickened. Reduce heat to low. Gradually stir in cheddar and gouda until melted. Stir in the pasta, chicken, barbecue sauce and cayenne pepper and heat through.

Remove from the heat. Season with salt to taste. Garnish with green onions, cilantro and additional barbecue sauce.



Steak and Blue Cheese Slaw Wraps


1-1/2 pounds strip steak

2 tablespoons olive oil



1/2 cup mayonnaise

1/4 cup sour cream

2 tablespoons red wine vinegar

1/2 teaspoon celery salt

4 cups coleslaw mix

1-1/2 cups blue cheese crumbles

6 spinach-flavored wraps or tortillas, room temperature


Grease grill grate, then heat grill to medium-high.

Pat steak dry with paper towels. Brush with olive oil, then  season with salt and pepper. Grill steak, covered, over medium-high heat for four to five minutes per side, until a thermometer inserted in meat reads 145 degrees.

Transfer steak to a cutting board and tent with aluminum foil. Let rest 10 minutes.

Combine mayonnaise, sour cream, red wine vinegar and celery salt in a large bowl. Fold in coleslaw mix. Gently fold in blue cheese.

Thinly slice steak against the grain. Top wraps with steak and coleslaw. Roll up tightly.



Grilled Bacon Jalapeno Poppers


8 medium jalapeno peppers

6 ounces butterkase cheese, shredded

4 ounces cream cheese, softened

8 thick-cut bacon strips, cooked and diced

1/2 cup diced fresh pineapple

1/2 cup warm raspberry jam

Crushed red pepper flakes, optional


Grease grill grate and heat grill to medium.

Cut jalapeno peppers in half lengthwise and remove seeds and membranes.

Beat butterkase and cream cheese in a large bowl until blended. Fold in bacon and pineapple. Spoon a tablespoonful of cheese mixture into each pepper half. Transfer jalapenos to a greased grill grid or basket. Grill poppers, covered, over medium heat for eight to 10 minutes, until filling is heated through.

Combine raspberry jam and red pepper flakes if desired in a small bowl. Serve with poppers.




Fresh Berry Bruschetta


1 cup halved fresh blackberries

1 cup sliced fresh strawberries

1/2 cup chopped fresh mint

1 tablespoon balsamic glaze

1 cup Gorgonzola cheese crumbles

24 slices toasted French bread baguette or crostini


Toss berries, mint and balsamic glaze in a medium bowl. Gently fold in gorgonzola.  Top each piece toast with about one tablespoon berry mixture.



Chocolate Raspberry Swirled Popsicles


6 ounces fresh raspberries

3/4 cup mascarpone cheese

3/4 cup ricotta cheese

1 cup milk

1/4 cup sugar

1/4 cup honey

1-1/2 teaspoons vanilla bean paste

4 tablespoons baking cocoa


Gently crush raspberries with back of spoon in bowl. Set aside.

Place mascarpone, ricotta, milk, sugar, honey and vanilla bean paste in blender. Cover and process until mixture is combined.

Divide mascarpone mixture evenly into two bowls. Stir cocoa into one bowl. Fold raspberries into the other bowl. Fill popsicle molds or disposable cups, alternating layers of chocolate and raspberry mixtures. Top with cover or foil, then  insert Popsicle sticks. Freeze at least six hours or overnight.



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Ozaukee Press

Wisconsin’s largest paid circulation community weekly newspaper. Serving Port Washington, Saukville, Grafton, Fredonia, Belgium, as well as Ozaukee County government. Locally owned and printed in Port Washington, Wisconsin.

125 E. Main St.
Port Washington, WI 53074
(262) 284-3494


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