On Thursday, December 3rd, Snack Food & Wholesale Bakery attended a virtual "wine and cheese" night hosted by Wisconsin Cheese. 

The presentation started with some words by Sartori Master Cheesemaker Pam Hodgson, while editors sampled some cheese and wine.

Next, Chef Luke demonstrated some pizzas with unusual ingredients. Chef Luke Zahm is a Wisconsin native and chef and owner of the Driftless Café in Viroqua, Wisconsin. He was a James Beard nominee for Best Chef: Midwest, and he’s the host of the television show Wisconsin Foodie on PBS.

Click here to see a recipe card featuring the first two pizzas Chef Luke demonstrated:

  • The Ultimate Wisconsin Cheese, Sausage and Potato Pizza (with aioli sauce) includes Marieke Mature Gouda and Weyauwega
  • Mozzarella cheese.
  • The Umami Pizza (with traditional sauce) features Carr Valley Smoked Fontina and Roelli Red Rock cheese.
  • Chef Luke’s recipe for crust and pizza sauce.

Chef Luke also demonstrated two trend-related pizzas. The first was inspired by the Ginger trend and featured tomato sauce, minced fresh ginger, Uplands Pleasant Ridge Reserve cheese, prosciutto, crystallized ginger and figs.

The second pizza was inspired by the Curry trend and featured an aioli base, Sartori Montamoré cheese, red curry sauce, sweet chili paste, bacon, and red onion. It was topped with fresh arugula and a balsamic drizzle after baking (featured in the image with Chef Luke). 

In the chat section, attendees also talked a bit about Detroit-style pizza. Fun fact: Wisconsin brick cheese, which is used in Detroit-style pizza, although in the form of a brick shape, is called "brick cheese" because the cheese curds are pressed with bricks. 

Thanks to Wisconsin Cheese for hosting this informational, tasty event!