Cauliflower and Wisconsin Aged Cheddar Soup

(Republished from a posting on Eat Wisconsin Cheese. Originally published here.)


By Chef Steve Fiore Chiappetti

Servings: 8


For the Soup:
2 tablespoons olive oil
1 leek, white part only, medium dice
1 bay leaf, halved
2 heads cauliflower, broken into florets
1 cup Chardonnay wine
4 cups chicken stock
1 cup heavy cream
2 1/2 cups (10 ounces) Wisconsin Aged Cheddar, shredded

For the Garnish:
Olive oil for sautéing
4 slices firm bread of your choice, crusts removed and cubed for croutons


Cooking Directions:


Heat olive oil in heavy stockpot and add the diced leek. Sauté until translucent and flexible and the leek releases its sugars. Add bay leaf halves and the cauliflower florets. Stir until cauliflower releases juices. Add the wine and reduce liquid by half or three-fourths. Stir in chicken stock and bring to boil. Continue to boil until cauliflower is tender. Add heavy cream and bring back to boil. Remove from heat. Remove and discard bay leaf halves. Blend soup to a fine texture.

Return to stove over low heat. Gradually add shredded Cheddar, whisking until fully incorporated.


Heat small amount of olive oil in a heavy skillet. Add the bread cubes and sauté until golden. Drain on paper towels.

Ladle the hot soup into serving bowls and divide croutons evenly to garnish.

Wisconsin Sharp Cheddar Cheese Soup

(Republished from a posting on Eat Wisconsin Cheese. Originally published here.)

Servings: 6


2 tablespoons butter
1/2 cup chopped onion
1/4 cup each diced carrot and celery
1/4 cup flour
1/4 teaspoon baking soda
2 cups milk
1 can (14 1/2 ounces) chicken broth
2 cups (8 ounces) Wisconsin Sharp Cheddar Cold Pack cheese
1 teaspoon crushed red pepper
Chopped parsley


Cooking Directions:

In saucepan melt butter. Add onion, carrot and celery; cook until tender. Stir in flour; cook and stir 2 to 3 minutes until bubbly. Stir in soda. Gradually stir in milk and broth. Bring to a boil; reduce heat and simmer, stirring, until mixture thickens slightly, 10 to 15 minutes. Add cheese and red pepper; stir just until melted and well blended. Garnish with parsley.

Classic Wisconsin Grilled Cheese Sandwiches

(Republished from a posting on Eat Wisconsin Cheese. Originally published here.)

Classic Wisconsin Grilled Cheese Sandwiches

Servings: 4


8 slices firm-textured sandwich bread
Mayonnaise, optional
Mustard, optional
1/2 pound (8 ounces) Wisconsin Cheddar cheese, mild, medium or sharp, grated
3 to 4 tablespoons butter, softened

Cooking Directions:

Spread bread slices with a thin layer of mayonnaise and/or mustard. Evenly divide the grated Cheddar over four slices of the bread. Top with remaining four slices.

Heat half of the butter in a large (12-inch) skillet over medium heat. Place sandwiches in skillet. Spread remaining butter over top slices of bread. Cover skillet. Cook about 3 minutes, until underside is golden brown. Carefully flip sandwiches with spatula and continue cooking, uncovered, 2 to 3 minutes, until cheese is melted and underside is browned. Serve immediately.

Tip: Using 2 to 3 ounces of processed cheese to replace part of the Cheddar imparts a creamy, silky sandwich. Processed cheese was traditionally used in grilled cheese sandwiches.

Olive Cheese Bread

(Republished from a posting on The Food Network. Originally published here.)

Olive Cheese Bread
2012 Ree Drummond, All Rights Reserved

Prep Time:10 minInactive Prep Time: — Cook Time:25 min
8 servings

One 6-ounce can black olives, drained
One 6-ounce jar pimiento-stuffed green olives, drained
2 stalks green onions
1 stick butter, at room temperature
1/2 cup mayonnaise
12 ounces Monterey Jack cheese, grated
1 loaf crusty French bread, sliced lengthwise
Preheat the oven to 325 degrees F.

Roughly chop both the black olives and pimiento-stuffed green olives. Slice the green onions into thin pieces.

Combine the butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined.

Spread the mixture onto the French bread. Bake until the cheese is melted and browning, 20 to 25 minutes.

Cook’s Note: The mixture can also be refrigerated (up to 2 days) and used as a dip. Great with crackers!

Italian Cheese Fondue

(Republished from a posting on The Food Network. Originally published here.)

Italian Cheese Fondue
Recipe courtesy Giada De Laurentiis

Prep Time:15 minInactive Prep Time: — Cook Time:20 min
6 servings

8 ounces grated Fontina
8 ounces grated Gruyere
5 teaspoons cornstarch
6 ounces thinly sliced pancetta, chopped
2 cups dry white wine (such as Pinot Grigio)
Freshly ground black pepper
2 tablespoons chopped chives
Bite-size pieces of focaccia, sliced salami, fresh fennel, Belgian endive, steamed broccoli florets and asparagus spears, for dipping
Toss the Fontina and Gruyere cheese with the cornstarch in a medium bowl to coat. Saute the pancetta in a heavy large saucepan over medium heat until crisp and golden, about 8 minutes. Using a slotted spoon, transfer the pancetta to a plate. Pour off any excess oil. Pour the wine into the same saucepan and bring to a boil. Decrease the heat to medium. Whisk 1 handful of the cheese mixture into the wine until it is almost melted. Repeat with the remaining cheese mixture in about 4 more batches. Continue whisking until the cheese is completely melted and the fondue bubbles, about 1 minute. Stir in all but 2 tablespoons of the pancetta. Season the fondue with pepper, to taste.

Transfer the cheese mixture to a fondue pot. Sprinkle with the remaining pancetta and chives. Set the pot over a candle or a canned heat burner. Serve with focaccia and vegetables.