Recipes by cheese or by chef

	Martini with Buttermilk Blue Cheese by Jonas Byrnes, Delmonico´s Madison WI
	St. Louis Steakhouse French Onion Soup with Gruyère Cheese by Rex Hale, St. Louis Steakhouse, St. Louis, MO
	Tartlette with Swedish style Fontina by Jeff Orr, Harvest Restaurant, Madison,WI
	Wild Mushroom Strudel by Scott Blackerby, Bambara, Salt Lake City, UT
	Swiss Anna Potato by Scott McFarland, Heidel House, Green Lake,WI
	Buttermilk Blue Cheese Salad by Talferd Jude, Delmonico’s, Madison,WI
	Tomato Salad with Shrimp Scampi Base by Rex Hale, St. Louis Steakhouse, St. Louis, MO
	Chicken & Shrimp White Bean Cobbler with Cheese by David Burke, Smith and Wollensky, New York, NY
	Lobster and Fontina Cheese Quesadillas by Charles Dale, Renaissance Restaurant,Aspen, CO
	Golden Potato Gratin by Rex Hale, St. Louis Steakhouse, St. Louis, MO
	Gruyere Fondue by Hans Lenzlinger,The New Glarus Hotel, New Glarus,WI
	Havarti, Fontina, and Smoked Salmon Terrine by Gary Arthur, Flamingo Hotel , Santa Rosa, CA
	Pork Medallions with Fontina, Prosciutto & Sundried Tomatoes by Susan Spicer, Bayona, New Orleans
	Stuffed Filet of Beef with Lobster Bisque Base by Rex Hale, St. Louis Steakhouse, St. Louis, MO
	Sweet Potato Risotto by Michael Foley, Printer’s Row, Chicago, IL
	Ice Cream with Buttermilk Blue Cheese by Andrew Meek, Sage, Des Moins IA
	Buffalo Chicken Sandwich by Rhys Lewis, American Club, Kohler WI.
	Grilled Challah Sandwich with Ostenborg Dill Havarti by Marlin Kaplan, One Walnut, Cleveland, OH
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