After discovering the Vermont Farmstead Cheese Company’s Alehouse Cheddar last weekend, I was inspired. I wanted a huge bowl of creamy cheesy soup with a strong ale punch. I could have just grated up the block I brought home, turned it into soup form and be done. But no way was I ready to part with my alehouse cheddar that quickly! I needed something that picked up the same flavors but didn’t make me sacrifice my cheese.