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Cheese is a main ingredient in cheese soup, and is typically used in the dish in grated form or in chunks or pieces. [10] [11] [12] Cheeses used include hard cheeses like Cheddar, Gruyère and Parmesan cheese [13] [14] [15] and soft ones such as farmer cheese, Gouda cheese, muenster cheese, queso blanco and queso Chihuahua.
Beer cheese soup is usually made from a variety of beer and a sharp cheddar or more mild colby cheese, with sausage, potatoes, and green onions. Another recipe involving alcohol is "beer butt" or "beer can" chicken (similar to drunken chicken ), a vernacular meal involving a whole chicken slow-roasted, typically over a fire, with a can of ...
[29] [better source needed] Foods frequently considered comfort foods, and foods signature to Wisconsin culture in Milwaukee include cheese dishes, butter burgers, beer, Bloody Marys, beer soup, cheese curds, fish fry, and bratwursts.
Area chefs find ways to use cheese in soups. High-moisture cheeses with low melting points are best, says one chef. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: ...
To celebrate the exciting Chiefs-versus-Packers matchup, Biegel is making fall-off-the-bone tender barbecue ribs for Kansas City, and a warm, creamy cheese soup for Wisconsin. Kansas City-Style ...
"The soup contains cream, Monterey Jack cheese, Cheddar cheese, and surface ripened semisoft cheese (think Muenster) in addition to the traditional condensed Campbell's tomato soup ingredients ...
The nutritional value of cheese varies widely. Cottage cheese may consist of 4% fat and 11% protein while some whey cheeses are 15% fat and 11% protein, and triple cream cheeses can contain 36% fat and 7% protein. [52] In general, cheese is a rich source (20% or more of the Daily Value, DV) of calcium, protein, phosphorus, sodium and saturated fat.
The nutrition facts on government cheese suggests a serving size of 1 ounce (28 g), or two slices, of cheese per serving. It also notes that the nutritional information represents the average nutritional value of "Processed American cheese" which was offered by the commodity food program.
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