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Wisconsin Milk Marketing Board Celebrates Summer with New Issue of Online Magazine

Jun 11, 2013
MADISON, Wis. – Summertime just got tastier. The new issue of Grate. Pair. Share., the online magazine from Wisconsin Milk Marketing Board, is packed with more than 45 ways to enhance summer barbecues, cocktail parties and weeknight dinners with Wisconsin Cheese.

This issue celebrates the perfect match of fresh summer produce and Wisconsin Cheese. Look for easy party bites, such as Fontina-Stuffed Mini Bell Peppers and Watermelon Picks with Wisconsin Feta and fresh mint. Readers will also find new recipes for pizza on the grill, summer salads and cheese and cocktail pairings. A backyard barbecue menu includes recipes from Annie's Eats, Grilled Cheese Social, Taste and Tell, Damn Delicious and Take a Megabite.

Since its introduction in winter 2012, Grate. Pair. Share. has received more than 6 million consumer impressions. It is published quarterly with winter and summer issues and special mini issues for spring and fall.

To view the current issue of Grate. Pair. Share., visit Download a hi-res image of the summer 2013 cover; the recipe for the Zucchini and Potato Rosemary Pizza featured on the cover is included below. For more hi-res images or recipes, contact Joanna Miller,, (608) 692-3234. For additional questions, contact Heather Porter Engwall,, (608) 203-7235.

Zucchini and Potato Rosemary Pizza

Servings: 2 10-inch pizzas


1 1/2 cups Yukon gold potatoes, thinly sliced
2 tablespoons olive oil, divided
Salt and pepper
3 sprigs fresh rosemary, divided
1 1/2 cups zucchini, thinly sliced
1 pound prepared pizza dough
2 cups (8 ounces) Wisconsin Fontina Cheese, shredded
1/2 cup (2 ounces) Wisconsin Blue Cheese, crumbled

Cooking Directions:

Prepare outdoor gas grill to medium high over direct heat.

Place sheet of aluminum foil on work surface. Place sliced potatoes in center of foil sheet. Drizzle with 1 tablespoon olive oil, salt and pepper. Add 1 sprig of rosemary. Wrap foil up and around potatoes, creating a sealed pouch. If desired, wrap in second sheet of foil.

Repeat packaging in foil with zucchini slices, combining with 1 tablespoon olive oil, salt, pepper and 1 rosemary sprig.

Place potato pouch on grill over direct heat. Cook for 15-20 minutes, rotating frequently, until potato slices are cooked through but still firm.

Place zucchini pouch on grill. Cook 5-7 minutes, rotating frequently. Remove both pouches from grill. Carefully open foil and cool slightly.

Divide dough into two halves. On floured surface, roll each half into 10-inch round. Chop remaining rosemary.

Brush grill grates with olive oil and set to high heat. Using floured un-rimmed baking sheet or pizza peel, carefully transfer dough to grill. Close lid and cook dough approximately 2 minutes, until bottom is browned and crisp. Flip dough and cook 1 minute until second side is partially cooked (not fully browned or crisp). Remove dough from grill and place on floured surface partially cooked side down.

Working quickly, top dough evenly with Fontina, potatoes and zucchini. Return to grill, close lid and cook 1 minute. Distribute Blue Cheese crumbles evenly over pizza and cook 1 minute, or until bottom side of dough is browned and crisp. Remove from grill. Garnish with chopped rosemary. Cool 1-2 minutes before cutting and serving.

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About Dairy Farmers of Wisconsin: Funded by Wisconsin dairy farmers, Dairy Farmers of Wisconsin is a non-profit organization that focuses on marketing and promoting Wisconsin’s world-class dairy products. For more information, visit our website at

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