EAU CLAIRE, Wis. (WEAU) -- Did you know it takes 10 pounds of milk to make one pound of cheese? It's June dairy month and we're celebrating the hardworking dairy farm families who work around-the-clock to provide us with a variety of delicious and nutritious dairy foods. A tradition so good you can taste it!
Tina Peterson of Dairy Farmers of Wisconsin joined Hello Wisconsin to share some unique recipes.
June Dairy Month is a time when all come together to embrace our title as the one and only, America's Dairyland. A celebration of this scale for National Dairy Month doesn't happen anywhere else in the country. That's because Wisconsin has so much to celebrate. Wisconsin's dairy industry contributes more than $43.4 billion to the state's economy, so it makes sense that Wisconsin should milk it for all it's worth!
Throughout the month of June, we'll proudly commemorate our dairy heritage with parades, fairs and our always popular farm breakfasts. Since the 1970s, communities have come together to celebrate Wisconsin's diary industry with delicious dairy-filled breakfasts. Held throughout the state and open to everyone, these farm breakfasts are a wonderful opportunity to meet our dairy farmers, explore barns, and, of course, enjoy some delicious, homemade cooking. Attendees can also participate in on-the-farm activities including farm, barn and milking parlor tours, wagon rides and interacting with farm animals. We hope to see you there.
It takes 22 pounds of milk to make one pound of butter.
Wisconsin produces over 600 varieties, types and styles of cheese.
The first dairy breakfast was hosted by a Jefferson County family on their farm in 1970
96% of Wisconsin dairy farms are family owned.
Milk is Wisconsin's official state beverage.
The average American consumes 36 pounds of cheese per year
About 72 percent of the calcium in the U.S. food supply comes from dairy foods.
The most popular cheese in America is mozzarella.
If Wisconsin were a country, it would rank fourth in the world in terms of total cheese production, behind the U.S., Germany and France, and just ahead of Italy.
The first official Wisconsin cheese was created by Anne Pickett of Lake Mills in 1841. The historic feat was accomplished when Pickett combined milk from her neighbors' cows to that of her own.
In 1939, the phrase "America's Dairyland" was added to the Wisconsin license plate by the legislature, after earning the title in 1930.
• For Crusts:
• 3 cups all-purpose flour
• 1 egg
• 1 egg yolk
• 1/8 teaspoon kosher salt
• 1 cup (2 sticks) cold butter, cut into small cubes
• 1 tablespoon ice water cold water
• For Filling:
• 4 pounds Vidalia onions, halved and thinly sliced
• 4 tablespoons butter, cubed
• 4 eggs, lightly beaten
• 2 egg yolks, lightly beaten
• 1/2 cup heavy whipping cream or half-and-half cream
• 3 cups (12 ounces) shredded Sargento Extra Sharp Cheddar cheese
• 16 bacon strips, cooked and crumbled
• 1/3 cup minced fresh chives
• Salt and pepper
Place the flour, egg, egg yolk and salt in a food processor. Cover and pulse until blended. Add butter; cover and pulse until butter mixture resembles the size of coarse peas. Drizzle in water; pulse until dough forms a ball. Cover with plastic wrap. Refrigerate at least 2 hours. Remove dough from refrigerator 30 minutes before preparing tarts.
Sauté onions in butter, in batches, in a large skillet over medium-high heat until tender. Cool completely in a large bowl. Whisk eggs, egg yolks and cream in a small bowl. Stir into onions; add the cheddar, bacon and chives. Season with salt and pepper. Set aside.
Heat oven to 350°F. Divide dough in half. Roll out one portion on a lightly floured surface. Press dough onto bottom and up sides of an ungreased 10-inch tart pan with removeable bottom. Prick dough with a fork. Repeat with remaining dough. Bake each crust for 5-8 minutes or until just golden brown. Remove from oven. Divide onion filling into crusts. Bake for 15-20 minutes longer or until a thermometer reads 160°F and egg mixture is set. Let stand 5 minutes before serving. Cut into wedges.
RHUBARB CREAM CHEESE PIE
• 3 cups fresh rhubarb, cut into 1/2-inch pieces
• 1 cup, plus 2 tablespoons sugar, divided
• 1 tablespoon flour
• 1 prepared graham cracker crust (10-inch)
• 8 ounces cream cheese, softened
• 1 1/2 cups (12 ounces) sour cream, divided
• 2 eggs
• 1 tablespoon, plus 1 teaspoon vanilla, divided
Heat oven to 350°F.
Combine rhubarb, 1/2 cup sugar and flour in a non-stick skillet. Cook over medium heat until sugar melts. Pour into bottom of prepared pie crust.
Meanwhile, beat together cream cheese, 1/2 cup sour cream and 1/2 cup sugar until fluffy. Add eggs, one at a time, and 1 tablespoon vanilla until blended. Pour over rhubarb layer. Bake for 30 minutes or until puffed and golden.
Combine remaining sour cream, sugar and vanilla; spread over hot pie. Set on a wire rack to cool slightly; cover and refrigerate before serving.