Serve this delicious, creamy cheese and ale sauce over toast. For a Dutch version try making it with Gouda cheese and a Dutch beer.

Wisconsin Cheddar Rarebit

2 tablespoons butter
3 cups (12 ounces) shredded sharp Cheddar cheese
1 teaspoon dry mustard
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
2 egg yolks, lightly beaten
1/2 cup scotch ale

1. Melt the butter in a heavy-bottomed pan over very low heat, add the cheese slowly, stirring in one direction. Add the mustard and the next two ingredients; continue stirring until smooth.
2. In a small bowl, whisk the egg yolks and beer together; whisk into the cheese mixture in small amounts. Reduce the heat and continue stirring until the sauce thickens.

Makes 8 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.