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Specialty cheese store Fromagination concocted a variety of grilled cheese sandwiches for about 50 guests of the Wisconsin Milk Marketing Board, April 1, to kick off Grilled Cheese Month.<br />

Specialty cheese store Fromagination concocted a variety of grilled cheese sandwiches for about 50 guests of the Wisconsin Milk Marketing Board, April 1, to kick off Grilled Cheese Month.
Photo By Jan Shepel

Event features grilled cheese specialties

April 4, 2013 | 0 comments

MADISON

It was no April’s Fools joke on Monday, April 1, when the Wisconsin Milk Marketing Board held an event to kick off the month of April – Grilled Cheese Month.

Guests were invited to Fromagination, a specialty cheese shop on the Capitol Square in downtown Madison, for a selection of grilled cheese sandwiches to call attention to the variety of cheeses that can be used in this kind of snack or meal.

Heather Porter Engwall, director of national product communications with the Wisconsin Milk Marketing Board, said that the board is always looking for ways to get consumers to look at cheese in different ways.

The event at Fromagination kicks off a month of events and outreach aimed at getting people to try grilled cheese for meals throughout the day, she said.

"We want people to go beyond the regular grilled cheese sandwich that they know and love and look at grilled cheese as something that could be a meal at all times of the day."

One of the specialties that guests sampled on April 1 was a stuffed French toast grilled cheese, with bourbon barrel maple syrup that would be perfect for breakfast.

The lunch grilled cheese menu included sandwiches that incorporated truffles, fresh tomatoes, honey, Serrano ham, green apples and other assorted goodies.

The event was planned to attract foodies and food writers who could draw attention to the month and the events that focus on grilled cheese.

One sandwich featured the highly regarded Pleasant Ridge Reserve cheese with prosciutto and rosemary, quince, apple pear with honey and ginger preserves.

A sandwich aimed at dinner included the recently named 2013 U.S. cheese championship winner, Holland’s Family Cheese mature Gouda with blue cheese, cayenne pepper and sauerkraut.

Porter Engwall said for the event they used some inspiration from food bloggers and worked with chefs at Fromagination to create the recipes that were used for the grilled cheese "happy hour" event on Monday.

"Fromagination used some of our recipes and then came up with some of their own. We wanted this month to celebrate all-day grilled cheese that goes beyond the ordinary," she said.

"We experimented the entire months of March to come up with the recipes."

As well as hosting the kickoff event, Fromagination is celebrating the month of April by serving grilled cheese sandwiches for lunch every day from 11 a.m.-2 p.m. featuring Wisconsin artisan cheeses, local vegetables, preserves and herbs.

Porter Engwall said the WMMB on Monday also launched a consumer contest that runs through the month of April. People can enter their own grilled cheese recipes and try for prizes sponsored by the Milk Board.

The month will end with the second annual grilled cheese cook-off that will include several categories of competition – kids, professionals and amateur grillers among them.

The WMMB is also launching a social media campaign to draw attention to grilled cheese.

For more information: www.eatWisconsinCheese.com. For the 2013 grilled cheese "recipe showdown" contest and a number of grilled cheese recipes visit the site: www.grilledcheese

academy.com.

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