Nothing says “comfort” more than muffins, soup and chocolate. Sometimes, however, a comforting dish needs a new spin. A cheesy spin! That’s right: we’re using cheese in surprising ways and sharing recipes with you to incorporate a variety of cheeses into tried & true recipes. Try out these “cheese hacks” the next time you whip up a batch of muffins or put soup on the dinner table.
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Applesauce Butterkase Oatmeal Muffins
Apple and cheddar are a classic pairing, no doubt. But this muffin recipe incorporates the buttery flavor of Butterkase cheese, instead of a sharp, aged cheddar to make a breakfast meal that everyone will love. The result is a hearty, applesauce-filled muffin, complemented by the creamy butter quality of Butterkase, which literally translates in German to “Butter Cheese.” No more spreading cold butter on a hot muffin – everything is rolled into one pastry now!
- 1¼ C whole wheat flour
- 1¼ C old-fashioned oats
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- 1 C unsweetened applesauce
- ½ C buttermilk, or skim milk mixed with ½ tsp lemon juice (let sit 5 minutes before using)
- ½ C pure cane sugar
- 1 egg
- 2 tbsp olive oil
- 4 ounces roughly shredded Butterkase cheese (small chunks are ideal)
- Preheat oven to 400 degrees. Line a 12-cavity muffin tin with paper liners and spray lightly with cooking spray; set aside.
- In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt and cinnamon.
- In a medium bowl, whisk together applesauce, buttermilk, sugar, egg and olive oil. Fold in the shredded Butterkase cheese.
- Stir the wet mixture into the bowl of dry ingredients, but do not over mix. Use a spoon or cookie scoop to fill paper liners to the brim.
- Bake at 400 for 16-18 minutes. Let cool in the muffin tin for 10 minutes, then remove to finish cooling completely. Eat immediately, or store in an airtight container in the fridge, up to 5 days.
Cheesy Leek and Potato Soup
Traditional German leek & potato soup is loaded with butter and heavy cream – not exactly healthy, and not very flavorful either. This version uses a fruity olive oil in place of butter, and a blend of fontina and Monterey Jack cheeses to make it creamy, savory, and the epitome of comfort. In fact, to heighten the taste of the fresh leeks, this soup uses a Leek and Morel Monterey Jack cheese in addition to the extremely-melty fontina cheese, from the award-winning Sartori Creamery. Pick up this pair of cheeses the next time you want a soup that’ll please the whole family.
- 3 tbsp olive oil
- 1 large onion, diced
- 6 C water
- 8 small/medium potatoes, peeled and sliced
- 1 C leeks, chopped
- 1 tsp dried Thyme
- 1 tsp salt
- 1 tsp black pepper
- 1 bay leaf
- 5 oz Fontina cheese, shredded
- 3 oz Monterey Jack cheese with Morel & Leek cheese, shaved thin
- more salt & pepper, to taste
- Sliced green onions, to garnish
- Heat olive oil over medium heat in a large pot. Add onions and cook until translucent.
- Stir in the water, sliced potatoes, chopped leeks, thyme, salt & pepper and bay leaf. Cover and bring to a boil. Reduce heat, keep covered, and let simmer 25-30 minutes.
- Remove the pot from the stove and remove the bay leaf. Use an immersion blender to puree the soup. Alternatively, puree in a blender in batches and return smooth soup to the pot.
- Place the soup pot back on low heat. Stir in the cheeses and more salt and pepper until completely melted. Taste and add salt and/or pepper if needed. Serve hot and garnish with green onions.
Chocolate Cheese Fudge Blueberry Ice Cream Topping
With the summer season upon us, fresh berries are in abundance. So what better treatment than to smother them in chocolate? To kick things up a notch, let’s coat them in the dessert-inspired Chocolate Cheese Fudge. This cheese has the consistency, appearance, flavor, and mouthfeel of homemade fudge. But surprise: it’s cheese! This sweet treat is made from a Wisconsin cheddar cheese base. Melted down, it’s perfect for dipping berries and cherries.
- Chocolate Cheese Fudge Blueberry Ice Cream Topping
- 4oz chocolate cheese fudge, without walnuts
- 1 C blueberries, washed and dried
- vanilla ice cream
- Cover a platter with parchment paper.
- Melt chocolate cheese fudge in a double boiler. Be sure that no water touches the melting fudge, or it might seize up. Keep stirring until it becomes a thick liquid.
- Put blueberries in a large glass bowl. Pour melted fudge on top and stir to coat. Spread onto prepared pan in a single layer.
- Once finished, transfer the covered berries to the fridge to harden, 1-2 hours.
- Scoop ice cream into bowls. Top with fudgy berries and serve.