A few hints make cooking with Wisconsin cheese an easy and tasty success: Use low heat, just enough to melt the cheese and blend it with other ingredients. High heat makes natural cheese tough and stringy. Avoid long cooking, which also makes cheese tough and stringy; cook just enough to melt. To promote even melting, slice, shred, grate, cube or dice cheese before adding as an ingredient.
ALL WISCONSIN CHEDDAR AND BEER SOUP
1 cup (2 sticks) butter 1/2 cup finely chopped onion 1/2 cup finely chopped celery 1-1/2 cups flour 2 quarts beef broth, homemade, canned or made from bouillon 2 cups milk 1 cup beer, preferably flat (or substitute additional 1 cup broth) 2 teaspoons liquid smoke 1 teaspoon hot red pepper sauce 3 tablespoons Worcestershire sauce 12 ounces (3 cups) shredded sharp Wisconsin Cheddar cheese 1/2 cup finely chopped parsley
To Make: In a stockpot, melt the butter. Sauté the onion and celery in the butter, until soft – not brown – about 5 minutes over moderate heat. Stir in the flour and heat, stirring, for about 5 minutes over medium low heat. The mixture will bubble as it cooks. Do not let the flour stick or turn brown. Slowly add the stock, a little at a time, stirring to smooth the mixture. Add the milk, stirring. Stir in beer, liquid smoke, hot red pepper sauce and Worcestershire sauce. Bring just to a boil. Remove from heat, add the cheese and stir until melted. Return to heat (do not let the soup boil). Stir in the parsley. Heat a few minutes, just below boiling, to let the flavors blend. Taste for seasoning, adding more of the sauces if you wish. Serve immediately or keep warm over very low heat.
Cheese is a nutritious milk product that has been one of man's most important foods for thousands of years. The United States and France rank as the leading cheese-producing countries. Wisconsin is the leading cheese making state. Wisconsin Cheese comes in about 350 varieties and in many different sizes and shapes. There are literally several thousands of varieties world wide.
History of Cheese Making
Widmer's Wisconsin Cheese Legacy...
In Wisconsin, the cheese making
legacy runs deep and examples of
third-and fourth generation
Wisconsin cheese makers carrying
on the family tradition are common.
Joe Widmer, is one such third-generation example. Widmer's Cheese Legacy
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