Braised Pork with Gouda Consommé

Wisconsin Cheese Braised Pork with Gouda Consommé  Recipe
Active Time
1 Hour


Milk Braised Pork:

Gouda Consommé:


Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Gouda can be used in this recipe.


Milk Braised Pork:

  1. Heat oven to 250°F.
  2. Remove papery outsides from garlic (keeping cloves together). Cut garlic bulbs in half.
  3. Pat pork roast dry with paper towels; season with salt and pepper. Warm olive oil in a 6-quart Dutch oven over medium-high heat. Brown roast in oil on each side. Remove from the pan.
  4. Reduce heat to medium-low. Add the onions, guajillo chiles and garlic. Gradually add milk, stirring to loosen any browned bits from bottom of pan. Add pork roast.
  5. Cover and bake for 9-10 hours or until pork is fork tender.
  6. Transfer pork to a cutting board; pull meat. Discard milk mixture.

Gouda Consommé:

  1. Meanwhile, combine chicken and eggs in a Dutch oven or stockpot; season with salt and pepper. Gradually add chicken broth. Add the gouda, onions, carrot, celery and thyme. Bring to a boil, stirring frequently. Reduce heat to low. Simmer, uncovered, for 2 hours, stirring occasionally.
  2. Pour consommé through a fine mesh strainer lined with cheesecloth into a large bowl; discard solids. Return to the pan. Bring to a boil; cook for 12-15 minutes or until liquid is reduced to about 4 cups, stirring occasionally. Keep warm.
  3. Serve pork with consommé over mashed potatoes. Garnish with thyme and additional gouda.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Explore this mature farmstead raw milk gouda cheese carefully cured for 6-9 months on imported Dutch pine planks in aging cellars. The gouda has a full flavor with a subtle bite and caramel notes.

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