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Dream Dance Steak Cheese Menu
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Hours:
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Reservations recommended. |
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Chef: |
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Signature Dishes: |
| Reviews: **** - rated by Milwaukee Journal Sentinel food critic, Carol Deptolla Read the review. |
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As Chef Jason Gorman has been named a Wisconsin Cheese Ambassador, Dream Dance presents its signature cheese menu. Each plate is served with dried fruit, country bread and toasted walnuts. Choose from four, five or even 15 cheeses for a great tour of Wisconsin cheeses.
Snow White Goat Cheddar from La Valle
By Sid Cook, Carr Valley Cheese
Creamy, white goat cheddar. Cave-aged for six months. Earned second place at the 2007 American Cheese Society Competition and 2008 Best in Show at American Cheese Society.
Chèvre Au Lait from La Valle
By Sid Cook, Carr Valley Cheese
Semi-firm, Gouda-inspired goat’s milk cheese. Sweet and nutty with a goaty tang with clean finish. Aged more than six months.
Dream Dance Exclusive Vanilla Goat from La Valle
By Sid Cook, Carr Valley Cheese
Firm, goat milk cheese. Mild, sweet, caramel flavor balanced by a slight nuttiness. Rubbed with a slightly sweet vanilla wash. Aged for several months.
Black Truffle Sheep from La Valle
By Sid Cook, Carr Valley Cheese
Semi-firm, Italian-inspired with a mild sheep flavor and flecks of black truffle. Washed in truffle oil. Aged more than six months.
Gran Canaria from La Valle
By Sid Cook, Carr Valley Cheese
Semi-firm, sheep and cow’s milks, hand-rubbed with extra virgin olive oil. Nutty and sweet. Aged two to three years.
Aged Cheddar from La Valle
By Sid Cook, Carr Valley Cheese
Firm, cow's milk hand-crafted in small vats. Rich intense cheddar flavor with calcium lactate crystals. Aged six years.
Virgin Native Blue Sheep from La Valle
By Sid Cook, Carr Valley Cheese
Washed rind from pasture-fed sheep milk with a sweet finish. Aged more than nine months.
Marieke Fenugreek Gouda from Thorp
By Marieke Penterman, Holland's Family Farm
Firm, traditional farmstead Gouda made by Dutch cheesemaker with Wisconsin cow’s milk. Sweet caramelized, natural Fenugreek flavor.
Grand Cru Gruyère Surchoix from Monroe
By Roth Käse
Firm, Alpine Gruyere made with southern Wisconsin milk in a copper-lined vat. Intense, nutty, caramel, dried fruit and spice flavors. Specially selected for extra aging (more than nine months).
Buttermilk Blue Affine from Monroe
By Roth Käse
Creamy, raw milk from Jersey cows. Piquant and earthy flavor profile. Cured for six months.
Vincent Van Gouda from Monroe
By Roth Käse
Firm, full-cream Gouda with a smooth, golden body and caramelized flavor. Specially selected for extra aging (six months).
Petit Frères from Waterloo
By George Crave, Crave Brothers Farmstead Cheese
Soft, farmstead-produced pasteurized cow’s milk washed rind cheese. Curds are hand-ladled into cheese forms. Earthy, creamy, meaty and mushroom flavors. Cave-aged on-farm for more than six weeks.
Pleasant Ridge Reserve from Dodgeville
By Mike Gingrich, Uplands Cheese Company
Hard, hand-made Alpine-style cheese. Farmstead-produced in the Driftless Region. Raw milk. Only made when cows are grazing on pasture. Nutty and subtle floral notes, caramel flavor comes with age. Aged 17 months.
Sarvecchio Aged Parmesan from Plymouth
By Sartori Foods
Hard, dry, Wisconsin-original cheese inspired by Parmesan made with pasteurized milk. Deep golden interior with pronounced caramel aroma and calcium lactate crystals. Aged more than 24 months.
La Cabrie from Belmont
By Montchevre Company
Hard, luscious, creamy, Wisconsin-original cheese combined goat cheese and brie made with pasteurized milk. Camembert with light goat milk tanginess.
Dream Dance Steak guests must be 21 years of age to dine.
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