It’s Fromage Friday, but it ain’t your pay day.
I still got a cheese for you:
Hook’s Wisconsin Cheddar
Accepting cheese into your life is about having an open mind. While I wish I could indulge in cave-aged, farmstead cheeses on the daily, that’s not financially possible for me right now. Luckily, here in Chicago you can score a whole pound of premium Wisconsin Hook’s cheddar cheese for about $12. With the right attitude, you can transform that block of cheese into 4 – 5 days of healthy eating. All you have to do is add a little plant loving. Maybe you’re pairing it with an apple, or maybe you’re sprinkling it over roasted broccoli. Or maybe that broccoli is just a side to a cheese-stuffed meatloaf.
Yeah, that was my first attempt at making meatloaf and I’m pretty proud. The cheddar really took it to the next level. I made it to celebrate my friend Sylvia’s college graduation. Congratulations and welcome to the next phase of life, now console yourself with cheesy beef. We topped the slices nacho style, with guacamole, pickled jalapeños, cumin sour cream, and bourbon caramelized onions.. I’m not totally satisfied with this recipe, so I’ll have to twerk it a little more before I share it, but stay tuned.
Wisconsin cheddar is also a great cheese on the go. It has a firm texture, so it travels well and will keep at room temperature for hours. I even took my cheese to the library and ate it with literature.
Sure, it’s colored with annatto to make it yellow and itt doesn’t have an alluring complexity like fancy clothbound cheddars. But it’s consistent and made with love from happy Wisconsin cows, so don’t ignore your humble Wisconsin cheddar. Make sure you’re purchasing from a reputed source, such as Widmer’s, Hook’s, or Carr Valley.