As the weather gets warmer in Wisconsin, what comes to mind? For me and most foodies out there, we think of delicious food while gathered with our closest friends! In the Dairy State, most of these gatherings include none other than CHEESE! Whether you’re throwing slices on burgers, serving it with crackers, or venturing into more Artisan Cheeses, cheese is a staple at most backyard barbeques. If you’re a mild cheese lover, you might prefer Cheddar, Fontina, Monterey Jack or Butterkase. Spice lovers will enjoy Jalapeno Jack, Chipotle Jack, or the hot Habanero Jack. While refined tastebuds lean toward aged cheese, like 5-10 Year Aged Cheddars, and Aged Grassfed Emmentaler Swiss.
Whatever your preference of this wonderful dairy product may be, Wisconsin Cheese Shop has what you want! In July and August, our 10 Year Aged Cheddar is half off! For just $4.99 you can get yourself a little chunk of heaven! The chunk you’ll get is from January 2005 and is between 6-8oz; you’ll quickly discover how glad you are that you ordered more than one!
You can serve it alone, or use it in cooking. We have been selling this at our vendor shows this year, and at every show we sell out before any of the other products we bring. One show we even sold out before general admission was open!
Whatever cheese hits the spot for you, we hope you enjoy your sliver of Wisconsin cheese at its best! Visit us at www.wischeese.com to get yours today!
Bourbon Cheddar Pockets
Filo Dough, thawed
Melted Butter (about 1 stick)
6-8oz of Maple Leaf 10 Year Cheddar
1 Large Onion
½ lb bacon
Ingredients-Bourbon Sauce (inspired by Bon Appettit September 1999 found at http://www.epicurious.com/recipes/food/printerfriendly/bourbon-sauce-102164)
¼ cup butter
¼ cup sugar
¼ cup brown sugar
3 tbsp whipping cream
2 tbsp Bourbon
Salt to taste
*If you’re a sauce lover I would highly recommend doubling the sauce recipe*
Chop onions and in a skillet, cook the bacon and onions. Onions should be translucent and bacon crispy but not burnt.
As this cools, grate your Maple Leaf 10 Year Aged Cheddar. Follow that by crumbling your bacon.
Unroll filo dough, layer 5 sheets together at a time, and cut into 4.5 inch squares, not separating layers yet. Do this three times (3 sets of 5).
Melt your butter and begin to assemble the pockets. Brush the cooled, melted butter between each layer of filo dough. Hint- Cover the unfilled filo dough with plastic wrap to prevent cracking as you are working.
Whisk the egg and the water together.
As you get a square set done, put the grated cheddar, bacon, and onions inside. Fold it corner over corner forming a triangle and press the edges together, brush the edges with the egg wash to seal. How much you fill it is really up to you, obviously the less you fill it, the more you can make.
Place each triangle on a lightly greased or sprayed cookie sheet. Bake at 350 degrees for 15-20 minutes (check at 10 minutes).
While this is cooking, prepare the sauce.
In a saucepan, melt the butter. Add the remaining ingredients. Place on simmer, and whisk often until thickened. This should only take a few minutes.
Pour sauce on each pocket as they get removed from oven.
Let cool slightly and enjoy!