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Inexpensive and easy, canned cheddar cheese soup pairs well with a surprising number of dishes. Try these recipes using it in everything from sauces to enchiladas.
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.
Pancakes topped with locally produced maple syrup, are the typical Vermont breakfast, served with a side of local bacon. Homemakers make all kinds of fruit and vegetable pickles. Vermont is known for its local cheeses. [2] By 1983, dairy farms made up 79% of all farm profits in the state. In 1995, that share had decreased to 69.9%. [3]
Beer Cheese Soup Throw together this rich and creamy soup for cozy family gatherings. Beer and cheddar cheese are the stars of this easy recipe, which cooks up in about 15 minutes on the stove.
The Vermonter sandwich is made with cold cuts (often turkey and ham), apple, sharp Vermont cheddar and maple mustard (a mix of maple syrup and grainy mustard). The toasted sandwich is served warm. [114] It is known in and outside of New England for its maple syrup. Maple syrup is used as an ingredient in some Vermont dishes, including baked beans.
If you ask me, there’s no easier way to feed a crowd than with a gargantuan, no-cook sandwich…especially on a Monday night. Slice this meat-and-cheese masterpiece into shareable pieces and ...
Vermont is known for producing farmhouse style cheeses, especially a type of cheddar. [106] The recipe goes all the way back to colonial times when English settlers brought the recipe with them from England and found the rocky landscape eminently suitable to making the cheese. [107]
Return the soup to the stove and bring to a low boil. Whisk in the milk mixture and boil until the soup thickens slightly, about 5 minutes. Stir in the cheddar cheese and brie until melted and smooth.