The meal was of course full Wisconsin cheeses. Chef Esser also prepared an omelet full of morel and leek jack cheese and a pancake packed with foenegreek gouda cheese and bacon. Another option for guests included a flatbread with a garlic and herb cream cheese spread with smoked salmon, roasted red peppers and capers. On the far side of the table was another option. John called it a Bavarian breakfast, which was a selection of meats, cheeses served on hard rolls.
“My favorite cheese depends on what I am doing. And also if I’m having a glass of wine or a beer. There are a lot of different varieties involved. Right now on this table, I really like the morel and leek jack because it is so smooth, creamy and also has those great flavors.”
I am sure I have made your mouth water just a bit as I painted a picture of our Wisconsin breakfast. If you attend any of Wisconsin Milk Marketing Board events in the future I am sure you will run into Chef John Esser and won’t walk away disappointed or hungry.
Listen to my complete interview with John here: Interview with Chef John Esser
Find all photos from the event here: 2014 World Dairy Expo Photo Album.