The employees in the Cheese Departments at both Jungle Jim's locations took a trip to the heart of Wisconsin's dairy industry. Well, not a real trip, but a 3 hour class conducted by Bob Dilcher and Sara Hill of the Wisconsin Milk Marketing Board. The Wisconsin cheeses carried at Jungle Jim's include all types of soft/fresh, soft-ripened, blue-veined, semi-soft, pasta-filata (mozzarella), semi-hard, hard and processed cheeses. If this incredible variety of cheese baffles you, please ask the cheese department employees to share their expertise.
After the Cheese 101 segment, the beer and cheese pairing course ensued with a selection of 6 beers paired with 6 cheeses. If you are looking to plan a fun event for friends, family or your cooking club, consider hosting a cheese tasting. Keep in mind this easy rule of thumb: simple flavors pair best with other simple flavors. Try an uncomplicated buttery Monterey Jack with a Sauvignon Blanc or Pilsner. Also be mindful that a strong-flavored, piquant cheeses like a Jalapeno or Pepper Jack may overwhelm the beverage. To make hosting a cheese buffet simple, we have included the beers and cheeses that were part of the pairing and are available at Jungle Jim's.
Beer and Cheese
Weiss Beer (Shiner Hefeweizin) with Chalet Baby Swiss
Amber Ale (Hinterland Amber Ale) with Sartori Bellavitano
Red Ale (St. Rogue Red Ale) with Uplands Pleasant Ridge Reserve
IPA (Samuel Adams Latitude 48 IPA) with Carr Valley Casa Bolo
Scotch Ale (Scotty Karate) with Roelli Dunbarton Blue
Porter (Great Lakes Edmund Fitzgerald) with Hook's Blue Paradise
Cheese Fact: It takes 10 pounds of milk to make 1 pound of cheese.
Humble, Yet Sublime: Mac and Cheese
It's always a good time of year to dig into a bowl of cheesy comfort food and we have the perfect recipe showcasing cheese. You can use other cheeses as long as it comes out to a total of 1 1/2 cups of cheese plus the 2 tablespoons of grated Parmesan. Try crumbling up some blue cheese for a savory tang or chipotle cheddar for a spicy hint of heat. Use up any odds and ends of cheese you have on hand.
8 ounces macaroni, shell, penne or other pasta
3 tablespoons butter
3 tablespoons flour
2 cups milk
1 ½ cups shredded sharp cheddar cheese (6 ounces)
2 tablespoons grated Parmesan cheese
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
Salt and pepper, to taste
Bring a large pan of salted water to a boil; cook pasta to al dente according to package directions. Drain well and return to pan.
While the pasta cooks, melt butter in a medium saucepan over medium heat and whisk in flour until no lumps remain. Slowly add milk, whisking constantly, until completely incorporated and smooth. Lower heat and simmer for 5 minutes, stirring frequently until sauce has thickened slightly. Remove from the heat and stir in cheddar, Parmesan, mustard and Worcestershire until cheese is melted and sauce is creamy. Pour sauce over drained pasta and mix well. Season with salt and pepper and serve immediately. Serves 4.