Category Archives: Wisconsin

Life is Gouda: Trio of Grilled Cheese Sammies – Wisconsin

Today is National Grilled Cheese Day – a bona fide holiday if you ask us. Who doesn’t love an ooey, gooey, straight-from-the-griddle-to-plate melted cheese sandwich? Of course, Wisconsin is the natural pairing here as we’ve talked before about how Wisconsin has led the United States in cheese making for over a century. The Badger State produced a staggering 11.5 billion pounds of cheese in 2014.  Americans sure do love their cheese; we consume about 34 pounds of it annually.

Because we are celebrating the day in excess style we bring to you not, one, not two but three fancy-schmancy grilled cheese recipes. You’re welcome. First up is muenster, with tomato, avocado and bacon on whole wheat. If you like BLTs, you’ll love this combo.

Grilled Cheese with muenster, tomato, avocado and bacon on whole wheat

Next we have cheddar with fig preserves and caramelized onions on sourdough. This is for those of you who like a sweet/salty flavor profile.

Grilled cheese with cheddar, fig preserves and caramelized onions

Mmmmmm, look at all that melty cheese goodness (and if you look very closely you can see the back of the StateEats dog who licked up the fig preserves that dripped on the floor).

Last but certainly not least, we bring you mozzarella, pesto, and tomato on rustic Italian bread.

Grilled cheese with mozzarella, pesto, and tomato

One StateEats kid who is a carnivore extraordinaire took a bite of this sandwich and declared it “almost like a burger.” High praise, there.

Get yourself to Madison to attend the 2016 Wisconsin Film Festival, April 14-21, 2016.

Trio of Grilled Cheese Sammies

Ingredients

For Muenster with Tomato, Avocado and Bacon:

  • 2 slices whole wheat bread
  • 4 slices Muenster cheese
  • 2-3 slices tomato
  • 4 slices cooked bacon
  • Butter

For Cheddar with Fig Preserves and Caramelized Onions:

  • 2 slices sourdough bread
  • 4 slices cheddar cheese
  • 1-2 tablespoons fig preserves
  • 1-2 tablespoons caramelized onions*
  • Butter

For Mozzarella with Pesto and Tomato:

  • 2 slices rustic Italian bread
  • 2-3 ounces mozzarella cheese, sliced
  • 2 tablespoons prepared pesto
  • 2-3 slices tomato
  • Butter

Instructions

Place half of cheese on top of one slice of bread. Add fixings. Add remaining cheese, then bread. Generously butter both sides of sandwich. Cook on medium heat until cheese is melted and both sides of the sandwich are golden brown.

*To caramelize onions – slice one onion very thin, cook on medium heat with olive oil until onion begins to brown, stirring occasionally. Add a pinch of salt after 10 minutes. Cook another 10-15 minutes or until onions are a deep golden brown. Can add a pinch of sugar if desired to finish.

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Badger State Trinity in a Bowl: Cheesy Brat and Beer Soup – Wisconsin

When you think of the Badger State, you think of three things: beer, brats and of course, cheese. Wisconsin has led the United States in cheese making since 1910, producing a whopping 2.9 billion pounds in 2013. What a lotta gouda! As for the beer and brats, we can thank the influx of German immigrants, who came in waves in the second

Cheddar, Brat and Beer Soup - Wisconsin
half of the nineteenth century. Many of these immigrants were lured by inexpensive farmland, which in turn led to the state’s large dairy production. In 1940, license plates in Wisconsin boasted the slogan “America’s Dairyland.” This soup is a delicious combination of all three Wisconsin products. If you’re cheering on the Wisconsin Badgers this weekend or hosting a viewing party for the Final Four, this soup would be a perfect addition.

Get a taste of beer, brats and cheese at the Dairy State Cheese and Beer Fest, April 18, 2015, in Kenosha.

Cheesy Brat and Beer Soup

  • Servings: 4
  • Difficulty: easy
  • Print

Recipe adapted from the Wisconsin Milk Marketing Board

Ingredients
• 2 tablespoons olive oil
• 2 medium onions, finely chopped
• 1 medium carrot, coarsely chopped
• 14 oz. chicken or vegetable broth
• 1/3 cup flour
• 1 cup milk (2 percent preferred)
• 1/4 teaspoon black pepper
• 1 tablespoon Dijon mustard
• 10 ounces Wisconsin cheddar cheese
• 4 links of grilled bratwurst (can substitute Polish sausage), sliced ½ inch thick
• 12 ounces beer (Pilsner style)

Instructions

Heat oil over medium heat in a large saucepan. Add onions and carrots, cook until they are soft. In a separate bowl, whisk flour into the broth, breaking up any lumps. Stir into the vegetable mixture. Add milk, pepper and mustard. Cook for 5 to 10 minutes until the mixture thickens. Gradually stir in the cheese, taking care not to overheat or the cheese will become stringy. Add the sliced brats and beer. Cook until heated through. Top with additional shredded cheddar if desired.