Tillamook cheddar cheese is made by a farmer-owned cooperative in Tillamook County, Oregon, that was founded in 1909 by dairy farmers to establish quality control over their product. Today the Tillamook co-op ownership is 150 families strong. And the Portland-based Oregon Brewers Guild, which boasts that Oregon is home to more microbreweries per person than just about anyplace on earth, currently has forty-one small, independent brewing members scattered throughout the state. I can think of fewer toothsome marriages than that of a good, sharp cheddar and a full-flavored beer.
Suggested Beverage: A delicious Oregon microbrew, or something from your own local brewpub.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Place a large sauté pan over medium-high heat and add the butter. Add the onion and sauté for about 10 minutes, until lightly browned.
Step 2
Transfer the onion to the slow cooker and add the celery, potato, stock, and beer. Cover and cook on low for 6 to 8 hours, until the vegetables are tender. Add the Tabasco, mustard, and Worcestershire sauce and stir well.
Step 3
Using a potato masher, coarsely mash the potatoes until the soup is somewhat thickened but still lumpy. Add the cheese and stir until melted.
Step 4
Ladle the soup into bowls and serve hot, garnished with the chives and a dollop of crème fraîche if desired.
