Last weekend I threw a fancy pizza party. I made the dough and got toppings for a few pizzas. I bought a bunch of fancy cheeses and had people bring in ideas and ingredients for pizzas.
Now I am left with gobs of great cheese. This is really an embarrassment of riches. So what else is there to do but to make the best Grilled Cheese ever assembled?
Clockwise from the top left:
Sartori Sarvecchio - A Wisconsin made Soft Parmesan which won Grand Champion status in World Cheese competitions. The rind of this cheese was washed in Merlot. This is honestly one of my favorite cheeses in the world.
Brie - This is a soft cow's milk French cheese. It has a white mold rind and is incredibly gooey and melty. This was a cheese that was brought to the party so I don't know the origin of the cheese.
Castello Danish Blue - This is another world champion cheese. It's crumbly but still creamy. It has an intense and delicious blue cheese flavor. It melts to a very milky stage,
President Chevre - This is a spreadable French goat cheese. It has a high salt kick and melts milkily like the Blue. It gives an amazing richness and a piquant flavor unique to goat cheese.
The first step is to butter and toast two pieces of Italian loaf bread on just one side.
The bottoms of both of these pieces have not yet seen heat. I pile up the least melty cheese on the already toasted and warm sides of the bread.
These are placed on a well buttered griddle over medium-low heat cheese side up and allowed to heat through lightly covered. Once the cheese starts sweating a little I add the chevre to the Sarvecchio and brie to the blue cheese and allow them to cook for a few more minutes covered.
Then you push together the two halves together and let it sit on low heat for another 3-4 minutes on each side melting the cheese but not allowing your bread to burn.
The bread was so crispy and airy. The Italian Loaf I used turns into crispy airy poofs on either side of the cheese. It was just so rich, creamy, and melty with plenty of kick from the blue. The sliced Sarvecchio and brie cheeses make gooey layers and the softer cheeses make wetter pockets of molten cheese. It was an excellent cheesy adventure. I ate it with a sliced Asian pear.
This is truly the most epic of grilled cheese. I only have 2-3 lbs more cheese. Who else wants one?