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Old 10-24-2008, 05:51 PM   #1
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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.


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Old 10-24-2008, 05:53 PM   #2
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i was thinking of trying this myself, as an Iron Chef that was on last night was "Battle Chedder" and the challenger made a Cheese Soup with a Lager.


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Old 10-24-2008, 06:05 PM   #3
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I use Velveeta Cheese for some of the flavor and color. It melts real good as well. But to enhance the flavor and sharpness I add some Parmesan.
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Old 10-24-2008, 06:17 PM   #4
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Quote:
Originally Posted by Short Drive View Post
I use Velveeta Cheese for some of the flavor and color. It melts real good as well. But to enhance the flavor and sharpness I add some Parmesan.
Seriously...Velveeta?????
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Old 10-24-2008, 06:21 PM   #5
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Brown ale + cheddar =
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Old 10-24-2008, 06:33 PM   #6
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Quote:
Originally Posted by Berserker_Brew View Post
i was thinking of trying this myself, as an Iron Chef that was on last night was "Battle Chedder" and the challenger made a Cheese Soup with a Lager.
I like the Iron Chef shows. They are a little cheesy in presentation, but that adds to the drama. Battle Cheddar sounds good. I definitely want to see if I can catch a rerun of that episode.
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Old 10-24-2008, 06:38 PM   #7
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Do you use a béchamel sauce as the base for the cheese soup? I would think that would help.
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Old 10-24-2008, 06:54 PM   #8
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The main thing to keep in mind when cooking with hard cheeses like cheddar is to slowly incorporate them, otherwise you get a broken glop. I think a beer and cheese soup would be swell for a cold fall/early winter day. Definitely no room for anything other than a cream soup, a bechamel would be one way to go about it. Then add in your beer, slowly while whisking and let it re-thicken. Dilute with some Chicken stock or milk and at the end slowly incorporate your cheese. Keep the heat warm not hot and never boiling or the cheese will break out.
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Old 10-24-2008, 07:48 PM   #9
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Quote:
Originally Posted by culaslucas View Post
Seriously...Velveeta?????
No, but it got the reaction I was looking for. I don't usually make a cheese soup


But I do add Parmesan cheese to all my cheese sauces for the sharpness.
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Old 10-24-2008, 10:02 PM   #10
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Quote:
Originally Posted by zoebisch01 View Post
The main thing to keep in mind when cooking with hard cheeses like cheddar is to slowly incorporate them, otherwise you get a broken glop. I think a beer and cheese soup would be swell for a cold fall/early winter day. Definitely no room for anything other than a cream soup, a bechamel would be one way to go about it. Then add in your beer, slowly while whisking and let it re-thicken. Dilute with some Chicken stock or milk and at the end slowly incorporate your cheese. Keep the heat warm not hot and never boiling or the cheese will break out.

I think mine boiled a little bit, is what what made it oily? I was thinking it was just the quality of the cheese or something.


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