I've got a 2 pound block of it that's been aged for 5 years, if you like sharp cheddar this is it. Besides cutting it up and putting it on Chicken in a Bisket crackers (which is great), what should I do with it? I've been thinking about grilled Mac & Cheese but that kind of seems like a waste. Originally it was a 3 pound block but a third of it was used on burgers and the Chicken in a Bisket's mentioned above. Any suggestions?
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It's not a waste if you're eating it. -
i know people will make a cheese sauce out of it and make mac n cheese, put it on a nice large beef sandwich, etc
make stuffed chicken breasts/pork loin with it
put it on apple pie
fondu
the possibilities are endlessComment
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If it's really high quality stuff, get your best homemade preserves and pickles (I like pickled red onions and cornichons), some whole grain mustard, a fresh baked crusty French loaf, your favourite adult beverage and make a snack platter. Some really good prosciutto or smoked duck breast would also be right at home on this board.Comment
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This is why I love this place, nothing but great thinkers. Some of those suggestions are ones I'd have never come up with, especially the apple pie! Thanks everyone!
Apple pie and white cheddar......would it really work?Comment
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It's high quality stuff bbqloaf, it came from this place: http://ehlenbachscheese.com/. It's a couple hours away from my hometown but my wife and I make regular road trips there.Originally posted by bbqoaf View Post
Heck, they have a 30 foot tall cow outside their building, in Wisconsin that just screams quality!Comment
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Smoke it, as cool as you can. Put it on a wire rack over ice cubes and smoke it for an hour. Wrap in plastic wrap tightly and let it rest for a few days.
ribeyeguy I see you are in South East Wisconsin... Port Washington is my home town.Comment
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which reminds me... gotta get down there to pick up some cookin pellets soonComment
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And to check out the Racine Curling club http://www.racinecurlingclub.com/
Who sells pellets in Racine?Comment
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ribeyeguy http://www.cookinpellets.com/about-cookinpellets.com/
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Smoke it! You bet. I have a Weber performer gold and we smoke cheese on it often. I take a coffee can that I have perforated along the bottom with a "beer opener" and place it in the ash catcher pan with 2 lit charcoal briquettes and 3 or 4 wood chunks on top of them. I like fruit wood for this most of the time. Then we put a couple of pans of ice on the charcoal rack and finally the cheese on the cooking rack. The smoke moves up from the ash catcher through the Weber, around the cheese, and out the vents. On a cool day (60 degrees or less) you can smoke the cheese about as long as you wish (adding more wood chunks if necessary). You can go from a very delicately smoked gouda or cheddar, to a heavily smoked swiss or blue (my favorite). My wife's favorite is a cheddar from Ireland with a light smoke on it.Comment
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Just so you know, there is no difference between white cheddar and yellow. The yellow color comes from food coloring, usually anatto.Comment
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