ONLINE EXCLUSIVE Rich, comforting and perfect for winter, here are seven enticing cheese recipes More cheese, please nestled between grilled eggplant slices or piped into red wine-poached pears with orange juice and sugar, cheese can liven up any course. Here are some creative by Maggie Shea W WISCONSIN MILK MARKETING BOARD hether it’s whisked into a warm soup with sweet potato and nutmeg, oozing atop grilled sirloin and caramelized onions on a soft roll, ways to incorporate cheese into your menu, with California wine pairings by Chef Magazine’s wine consultant, Marlene Rossman. WISCONSIN GRUYÈRE CHEESE AND SWEET POTATO SOUP WITH MAPLE BRIOCHE CROUTONS Chef Jason Gorman, Dream Dance Steak at Potawatomi Bingo Casino, Milwaukee, Wis., www.paysbig.com/dining/dreamdance Yield: 4 servings 4 thick slices brioche, cut in 1” cubes 2 T. butter, melted 1 T. maple syrup Pinch cayenne Pinch kosher salt 3 medium sweet potatoes, peeled, large dice 1 qt. chicken stock 1 qt. heavy cream 1 stick cinnamon 1/4 t. freshly ground nutmeg 1 T. kosher salt 2 c. Wisconsin Gruyère cheese (Roth Käse Surchoix), grated 4 sprigs fresh sage, for garnish Method (1) Preheat oven to 350°F. In a large mixing bowl combine brioche cubes with melted butter, syrup, cayenne and salt. Toss brioche generally to cover with the mixture. Place croutons on a sheet pan, and bake for about 10 minutes until golden brown. Remove croutons from oven, and set aside. (2) Combine sweet potatoes, chicken stock and heavy cream in a large pot; bring to a boil, and cook until sweet potatoes are soft. Place sweet potatoes and liquid into a blender; purèe until smooth. Return liquid to a medium-size pot, and add cinnamon, nutmeg and salt; simmer. With a whisk, slowly stir in cheese. Adjust seasoning. (3) To serve, divide croutons evenly among the bowls. Ladle soup over the top; garnish with fresh sage. Wine pairing: Kiamie Kuvee White Blend 2007 (California) is a velvety white blend of Viognier and Roussanne that sets off the creaminess of the cheese, sweet potatoes and maple syrup. 36 | Chef www.chefmagazine.com