Ingredients
1 tablespoon butter (for saute)
2 cups milk
2 tablespoons flour
12 lb cheddar cheese, shredded
1 gallon chicken stock
Method
Sources
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Recipe1M+
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Recipe1M+
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Stainless press for hard cheeses — cheddar, gouda, manchego
Mesophilic cultures for aged cheese production
Firm brittle gel — works with calcium and milk proteins
Fine cheesecloth for straining, cheesemaking, clarifying
Humidity-controlled cheese storage — keep artisan cheese perfect
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Stainless press for hard cheeses — cheddar, gouda, manchego
Mesophilic cultures for aged cheese production
Firm brittle gel — works with calcium and milk proteins
Fine cheesecloth for straining, cheesemaking, clarifying
Humidity-controlled cheese storage — keep artisan cheese perfect
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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cut veggies into chunks and saute in the 1 tablespoon of butter. in large soup pan, heat milk to a weak boil. thicken with a roux made from 2 tablespoons butter and 2 tablespoons flour. blend in cheese, stirring constantly. add chicken broth and sauteed veggies. simmer 20 minutes. great served with french bread!