April Is Grilled Me Month!!! Or, A Letter To Bread

In the United States during the month of April my long-standing love affair with you, Bread, is being celebrated. They call it National Grilled Cheese Month. (Blushing!) Oh, Bread, it has been so many centuries. Our logical combination, our destiny, has inspired people in the USA to eat us together during the entire month of April!!!

Remember Bread how the Romans used to come running…

We’ve always been big. But it wasn’t until North Americans began eating us as a cheap and easy snack that we really hit rock star status. Never mind that they were using inferior versions of both of us. White bread and processed cheese. Processed cheese is kind of like my version of the cousin that you never want to visit.

Up until the 1960’s they only used one slice of you. Leaving me to melt all over your surface. Countless times in kitchens all over America I remember oozing slowly over you. Then they started adding another slice on top. And somewhere along the line they decided that tomato soup is our greatest companion. I know you would have some things to say about that.

You know that together we are a never-ending success story with the kids. They yell so loud for a “Grilled Cheese! Grilled Cheese! GRILLED CHEESE SANDWICH!!!!” And this whole “grilled” thing is some wacky English language trickery. Sometimes you get toasted and I just get placed on top of you. And other times we get broiled together. No matter what, the result is always pure magic.

Thinking of you,

Cheese

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4 Easy and Delicious Grilled Cheese Sandwiches

• Potato Bread & Chevre Noir (Goat’s milk cheddar - Quebec)

• Foccacia Bread & Midnight Moon (Goat’s milk Gouda – Humboldt County, CA)

• White Bread & Tillamook Mild Cheddar (Cow’s milk – Oregon)

• Country Wheat Bread & Havarti (cow's milk - Denmark)
  

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****Vegetables are a fantastic combination with Bread and me. Try Spinach, Kale, Tomatoes, Onions, Olives, Peppers. Grill those veggies and you get a direct pass to Flavor Country.

****Also, those North Americans love their condiments! Try, but not always recommended, mayonnaise, ketchup, yellow mustard, relish, horseradish sauce, barbeque sauce, hot sauce, salsa, chutney, honey mustard.

Just remember, use only honey mustard made, not bought.

Cave Aged Gruyere... The Big Melt

Cave Aged Gruyere

The longer it sits in the Cave, the better it gets...

8 months to 12 months aging necessary for this version of me. Gruyere is a cow's milk cheese named after a village in Switzerland with origins reaching back to 1655. This is the real deal people. This is cheese kings were eating. That alone should make you want to run down to your local cheesemonger.


Gruyere is most known for the ability to melt. Did someone say fondue?!! Gruyere can be baked into an assortment of pies or cakes to give them that full flavor and sustainable long lasting taste. Pair Gruyere with a strong stout beer and a good hard crusted loaf of bread. In essence, true eating.

Super tip: Want to visit Disneyland with your taste buds? Try a spring Gruyere paired with a good honey.