According to Laura Werlin, author of "Great Grilled Cheese", the modern 'grilled' cheese can be traced back through 18th century England and France. And, since the American population has re-discovered foods with flavor, small towns across the country are seeing a renaissance of cottage industries including bakeries featuring artisan breads. Contrary to the average American's experience, a great grilled cheese sandwich is really comprised of a wonderful artisan cheese melted onto a crunchy artisan bread - all natural, no preservatives and wow! what flavor! Hold the sandwich in front of your nose before you take that first bite, inhale the smell of warmed bread and melted cheese - now that is real comfort food!
Recommendations from Werlin include:
1. Removing the rind. Do this when the cheese is cold. Even the natural rind on some cheese is drier and does not melt well. Save it for your minestrone soup!
2. Grating the cheese. This allows for better melting, and avoids having the bread burn.
3. When using slices go no more than 1/4 " thick and 3x4 squares. When using a thicker bread -like our Waterhouse Foods' rolls - remove some of the bread from the center, making a small trough or well.
4. Using two cheeses to pump up flavor - one sharper, aged and one melt-y. Example: Parmesan-style or aged drier cheese and Monterey Jack. Grate the parmesan-style cheese on the smaller holes, but not too fine.
5. Really great WI cheeses for your sandwich that I'd recommend:
Hook's 3-year cheddar -smooth yet sharp, and great on a sourdough.
Roth Kase Havarti with dill - very good on a nice rye.
Marieke's Plain gouda - a creamy, old-world style gouda, but full of flavor.
Roth Kase Grand Cru Sur Choix Gruyere - the reknowned and flavorful alpine style swiss from Monroe.
Mmmm- I think it's time for a warm cheese indulence.
Laura
