In honor of National Cheese Day (tomorrow), below are a few more wonderfully cheesy recipes. They both sound amazing- I love the idea of using raisin bread in the grilled cheese sandwiches. So healthy! And the fondue? Sounds like something I need to have right away.
ULTIMATE WISCONSIN GRILLED CHEESE SANDWICH WITH JACK & SMOKED GOUDA
Ingredients:
8 slices raisin bread
4 ounces (1/2 cup) butter, softened
1/4 cup honey mustard
8 bread-sized slices Wisconsin Jack cheese
8 slices applewood-smoked bacon, fried crisp
1 large Granny Smith Apple, cored, quartered and each cut in six slices (24
slices in all)
4 bread-sized slices Wisconsin Smoked Gouda cheese
Cooking Directions:
Spread each slice of the bread on one side with soft butter. Turn over and generously spread with 1 tablespoon honey mustard. Place a slice of Wisconsin Jack (mustard side up) on each bread slice.
Top half the slices (mustard/Jack side up) with 2 slices of bacon. Shingle 6 apple slices over the bacon. Top remaining 4 slices (mustard/Jack side up) with a slice of Smoked Gouda.
Assemble the sandwiches, pressing together and leaving buttered side of bread exposed.
Heat a large heavy-bottomed sauté pan over medium heat. Grill the sandwiches in batches, cooking until golden brown on one side, then flipping the sandwich over and browning. Repeat process with all sandwiches. Cut sandwich in half or quarters on bias. Serve immediately.
WISCONSIN CHEESE FONDUE
By Chef Gregg Wangard
Ingredients:
1/2 cup white wine
3 1/2 ounces Wisconsin aged Gruyère cheese, shredded
3 1/2 ounces Wisconsin Fontina cheese, shredded
1 1/2 teaspoons cornstarch
1 1/2 teaspoons water
1/2 loaf ciabatta bread, sliced
1 apple, sliced
1 pear, sliced
Cooking Directions:
In medium heavy-bottom sauce pan, heat wine to a slow boil. Gradually stir in cheese. Cook over low heat until cheese is bubbly. In small bowl, combine cornstarch and water. Stir into cheese mixture.
Simmer over low heat 3 to 5 minutes or until mixture is smooth and cheese is completely incorporated. If
thinner mixture is desired, stir in additional wine, 1 tablespoon at a time.
Serve with bread, apple and pear.
* This is really cool: Click HERE for a great cheese guide from Eat Wisconsin Cheese.com (they’re the ones who passed these recipes along to us). This guide contains cheese descriptions, cheese storage guidelines, buying tips, handling and cooking guidelines and tips for serving. Grab yours… I’m grabbing one now!
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