Say cheese! It’s Cheddar Cheese Soup time!
The EPCOT Food and Wine Festival is here! And it’s time to share and showcase a fan favorite from the EPCOT International Food and Wine Festival. This year’s choice is an easy one! Canada’s Cheddar Cheese Soup! It’s my go-to and I never tire of it.
Overview
The Food and Wine Festival kicked off on July 27th and runs through November 18th. Planning to visit? Nearly 30 different Global Marketplaces are highlighting various food and drinks from all around the world. It’s an impressive cornucopia of flavors and a fantastic opportunity to explore and indulge in different cuisines.
This year’s selection is a tried and true staple during the EPCOT Food and Wine Festival. Year in and year out, you can almost guarantee that the Canadian Cheddar Cheese soup will be available at the Global Marketplace in the Canadian Pavilion during the festival. It’s the perfect way to try it if you haven’t already. The first time I tried this soup was during the festival about a decade ago, and the creamy cheesy decadence had me hooked!
Emile’s Fromage Montage
If you are visiting during the festival, you can also try the Canadian Cheddar Cheese soup as part of Emile’s Fromage Montage. Embark on Emile’s Fromage Montage—and delight in a variety of cheeses served in inventive ways around the World Showcase.
Use your Festival Passport to locate Emile’s Fromage Montage menu items in select global marketplaces. Purchase and enjoy any five of the featured dishes and collect a stamp each time to track your progress. Once you’ve collected all five stamps, bring the stamped Festival Passport to Shimmering Sips Marketplace hosted by CORKCICLE for a unique specialty item from the EPCOT International Food & Wine Festival presented by CORKCICLE.
This activity is suitable for all ages and can be completed at your leisure during the festival.
Emile’s Fromage Montage Menu Items & Locations
Collect stamps when you purchase the following dishes:
- India – Curry-Spiced Crispy Cheese with Mango-Curry Ketchup
- Germany – Schinkennudeln: Pasta Gratin with Ham, Onions and Cheese
- Greece – Griddled Cheese with Pistachios and Honey
- Brazil – Pão de Queijo: Brazilian Cheese Bread
- Canada – Canadian Cheddar and Bacon Soup served with a Pretzel Roll
- Flavors from Fire – Smoked Corned Beef with House-Made Potato Chips, Cheese Curds, Pickled Onions and Beer-Cheese Fondue
- Hawaii – Passion Fruit Cheesecake with Toasted Macadamia Nuts
- The Alps – Warm Raclette Swiss Cheese with Baby Potatoes, Cornichons and Baguette, Warm Raclette Swiss Cheese with Shaved Ham, Baby Potatoes, Cornichons and Baguette
- Spain – Charcuterie in a Cup with a selection of imported Spanish Meats, Cheeses, Olives and an Herbed Serrano Vinaigrette
- Wine & Wedge – Assorted Artisanal Cheeses and Accoutrements, Boursin® Fig Balsamic Soufflé with Fig Tapenade, Southern Pimento Cheese with Bread-and-Butter Pickled Vegetables and Grilled Bread
Not going to Walt Disney World anytime soon? You can bring the taste of the festival home to you.
Bringing the Magic Home
I love cooking and recreating recipes from my favorite meals at Walt Disney World, especially when I miss the parks. One recipe I make often is the easy Canadian Cheddar Cheese soup. Pair your soup with a cold Canadian Molson or Moosehead beer and ketchup chips (a fan favorite in Canada – you can find ketchup chips on Amazon). Next time you need some extra Disney magic, give it a try! You will not be disappointed.
Canadian Cheddar Cheese Soup Recipe
Canadian Cheddar Cheese Soup
Yield: 6 servings
Ingredients:
1/4 lb. smoked bacon finely chopped
1 medium red onion cut into 1/4 in. pieces
1/2 cup finely sliced celery
1/2 cup finely chopped carrots
3 TB all-purpose flour
3 cups whole milk
2 cups chicken stock
12 oz. grated white cheddar, Canadian Black Diamond
3 dashes Tabasco
1/2 tsp. Worcestershire sauce
1/2 cup Moosehead Canadian Ale, room temperature
salt and pepper to taste
1 tbsp thinly sliced chives or scallions
Directions:
1. Cook the bacon in a large heavy-bottomed, non-reactive soup pot over medium heat until wilted but not browned.
2. Add onions, celery and carrots and cook until the onion is translucent and bacon has crisped.
3. Sprinkle in flour and stir constantly for 2 minutes. Stir in milk and stock, a little at a time, blending well to ensure there are no lumps. Bring to a boil, then cover and simmer for 15 minutes.
4. Remove from heat and whisk in cheese, Tabasco, Worcestershire and ale. Season with salt and pepper to taste.
5. Top with chopped chives or scallions.
Enjoy!
