A Wisconsin Legend
You’re going to fall in love with this macaroni and cheese for three reasons:
it’s infused with sage and nutmeg, it’s made with “butter cheese,”
and it only requires 1 pot and 30 minutes to make.
There’s no better time to eat carbs coated in cheese than in the dead of winter.
This recipe is really no more difficult or tedious than boxed mac,
but it’s a way bigger upgrade.
What’s My Name? Marieke Gouda Aged.
What Kind of Cheese Am I? A raw cow’s milk gouda, made with local milk using an Old World Dutch recipe and aged 9-12 months.
Where Am I From? Thorp, Wisconsin.
Three Words That Describe Me: mature, charming, and rugged.
Fun Fact: I’m a Wisconsin original, but I’m made using cultures and equipment imported directly from Holland.
What Do I Look Like? Champagne-colored paste studded with crystals, enrobed in an orange rind.
What Do I Smell Like? Tangy and sweet, like butterscotch.
What Do I Feel Like? Firm and flaky with a crunch from the Tyrosine crystals.
What Do I Taste Like? Wholesome and buttery, with robust notes of toffee
Favorite Foods: Shave thin slices of me onto baguette and dollop with fig preserves or drizzle me with bourbon caramel and pair with apples.
Favorite Beverages: Strong and stirred whiskey cocktails bring out my caramel sweetness. Contrast my sweet side with hot black coffee or a dark, burly stout.
I would like it explained to me in writing
what’s so great about apple butter.
– Tina Fey, Bossypants
I’ve been searching for the answer to this ever since
I first read Tina’s memoire, Bossypants.
Surely, it’s not as good as real butter. Nothing is.
It’s basically just grown up apple sauce. What’s the point?
It wasn’t until I first smeared a small chunk of cheddar
with the stuff that I discovered the answer.
So here you go, Tina: apple butter, which is result of boiling
the souls of many apples with harvest spices, is fantastic with cheese.
The soft, velvety texture cloaks your palate in sweet, spicy autumnal flavors,
cradling all hunks of cheese from creamy and funky to salty and crumbly.
A good apple butter will truly enhance nearly any cheese,
like the accoutrement version of a sexy halloween costume.
I recommend making it yourself. It’s pretty easy and you can choose your own spices.
Here are a couple of my favorite pairings
to tease you before you go play yourself.
What’s My Name? SarVecchio
What Kind of Cheese Am I? I’m a young parmesan
Where Am I From? born and raised in Plymouth, Wisconsin by Sartori
Three Words That Describe Me: charming, gentle, irresistible
Fun Fact: I’ve won more awards than any other American parmesan out there
What Do I Look Like? straw yellow, firm, and encrusted with crystals
What Do I Smell Like? pineapple and candied nuts
What Do I Feel Like? crunchy and crumbly
What Do I Taste Like? ripe apricots, caramel, roasting nuts, and brown butter
Favorite Foods: buttered pasta and black pepper, candied walnuts, roast butternut squash and sage, olive oil and ciabatta, and fresh apples
Favorite Beverages: pale ale, young Italian reds, dessert wines, malty ales, and hard cider
Where to Find Me: you can find me at a lot of cheese shops and most grocers
A wedge of cheese and a cold beer is my favorite easy meal.
I love unwinding from the day with something so satisfying and simple to prepare.
Crisp, refreshing ales are choice in the summertime,
which is why I reached for the One Tun Pale Ale from Colectivo Keg Co. in Wisconsin.
I Goat The Whole Package
What’s My Name? Bucheron
What Kind of Cheese Am I? I’m a soft goat’s milk cheese with a bloomy rind.
Where Am I From? I was born in the Loire Valley in France, but there are versions of me that are made in America, too.
Three Words That Describe Me: Approachable, pert, smooth-talker.
Fun Fact: My name is French for “lumberjack” because I’m shaped like a log. Let that fuel your fantasy…
What Do I Smell Like? Clean, grassy, with a little minerality.
What Do I Feel Like? I have a thin white rind with a gooey cream-line and a dense, cakey interior.
What Do I Taste Like? Buttery with a lemony tang; I get a little peppery as I age.
Favorite Foods: I can do it savory or sweet, whatever you desire. Try me with French ham, olives, and crusty bread, or pair me with berries, nuts, and honey. I also melt really nicely 😉.
Favorite Beverages: I like all things bright and fresh. Try me with a wheat beer, sauvignon blanc, young pinot noir, or sparkling rosé.
Where to Find Me: Most cheese counters and specialty grocers carry me – just look for the log.
Thanks to Montchevre for gifting me this bucheron and inspiring this post!
What’s My Name? Rush Creek Reserve
What Kind of Cheese Am I? I’m a very special cheese that only comes once a year! I’m a soft raw cow’s milk cheese with a washed rind that’s bound in spruce bark and aged for 60 days.
Where Am I From? Uplands Cheese in Dodgeville, Wisconsin
Three Words That Describe Me: Burly, supple, and transcendent
Fun Fact: Uplands Cheese only makes two cheeses, Pleasant Ridge Reserve and me. My sister cheese is made only with summer milk from grassfed cow’s, I’m made with rich autumn milk from cow’s that are eating hay.
What Do I Smell Like? Resin and pine
What Do I Feel Like? Soft like frosting
What Do I Taste Like? Beef and custard with a hint of smoke
Favorite Foods: I’m best enjoyed alone with a spoon or a hunk of sourdough. If you want to go crazy, try me with bacon or some crunchy potatoes, like french fries or roasted fingerlings. My rich paste begs for something crisp and bright, like dill pickles or tart apples.
Favorite Beverages: Pair me with your favorite thing to sip by the fireplace, like dry ciders, dark ales, or whiskey cocktails. I’m especially delectable with a Scotch Manhattan.
Where to Find Me: I come around once a year, along with the holidays. You can usually find me around Thanksgiving but I’ll disappear before the new year. Ask your local cheese shop or whole foods if they’re expecting me.
What I’ll Cost You: About $30-34 per wheel (aprox. 12 oz)
Look for the label: