Sager Brewing Co.
Well-Known Member
So I was flying through my old home town of Portland OR and I happened to be in the airport terminal that has the Rogue Public house during my layover. I ordered the Bier Cheese Soup and loved it. So I thought I would try to make it at home. I looked up recipes, but could not find theirs. So I found one that I liked and made a few minor adjustments. It turned out ok, but one thing I noticed is that it was a bit Oily(I assume from the cheese I used) but otherwise pretty good. I noticed that some recipes called for 'any cheese' and some called for sharp cheddar. I used mostly medium cheddar and a little fontina.
So question, does sharp cheddar have less oil? If not is there some other cheese good to use that has less oil? I did see one recipe that called for 'fondue' cheese.
So question, does sharp cheddar have less oil? If not is there some other cheese good to use that has less oil? I did see one recipe that called for 'fondue' cheese.