What did the teenage cheese yell at its parents? Leave me provolone!

What do you say to someone who is trying to steal your cheese? This is nacho cheese.

If that didn’t get you laughing, I have plenty more to share, but did you know that October is national cheese month? This is dairy princess Kera Bentz here to share with you some fun facts about cheese in celebration of national cheese month.

Pizza Hut is the largest cheese-using fast food giant, it uses approximately 300 million pounds of cheese annually, mostly on pizza.

Cheese production around the globe is more than the combined worldwide production of coffee, tobacco, tea and cocoa beans.

Contrary to popular belief cheese, eaten in moderate quantities, is an excellent source of protein, calcium, and phosphorus.

Approximately 10 pounds of milk is required to make one pound of cheese. If it wasn’t for cheese, a lot of milk would have been wasted.

Some varieties of cheese like mozzarella, cheddar, Swiss and American, help prevent tooth decay. It promotes the flow of saliva which leads to elimination of sugar and acids from the mouth.

As I am a big lover of cheese, what better excuse to try something new than cheese month. Did you know there are more than 2,000 varieties of cheese available worldwide? Mozzarella is the favorite around the globe, and the most consumed. For national cheese month I want to celebrate by cooking some of my favorite cheesy recipes such as cheddar broccoli soup. It’s perfect for fall and a cheesy way to celebrate.

Cheddar

broccoli soup

Ingredients:

• 4 tablespoons unsalted butter

• 1 medium yellow onion, chopped

• ½ teaspoon sea salt

• Freshly ground black pepper

• 3 garlic cloves, chopped

• ¼ cup all-purpose flour

• 2 cups whole milk

• 2 cups vegetable broth

• 3 cups chopped broccoli florets

• 1 large carrot, julienned or finely chopped

• ½ teaspoon Dijon mustard

• 8 ounces shredded cheddar cheese, about 2 heaping cups

Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper and cook, stirring, for 5 minutes, or until softened. Stir in the garlic and cook for another minute, then sprinkle in the flour and whisk continuously for 1 to 2 minutes, or until the flour turns golden. Slowly pour in the milk, whisking continuously.

Add the broth, broccoli, carrot, and mustard and stir to combine. Simmer for 15 to 20 minutes, or until the broccoli is tender.

Gradually add the cheese, stirring after each addition, until all the cheese is melted and the soup is creamy. Season to taste and serve.