Epic Grilled Cheese

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.

Montreal Part 2: French Picnics!

This is the 100th post for The Globe on My Plate. Thank you to everyone who follows along every week! If I didn't keep seeing so many views every day I don't think I would have been able to keep going! Please share anything you like from the blog! Also I love answering questions so don't hesitate to ask!

The French Picnic

This is the way to live. There is no lunch better then a great French lunch in the park, great bread, great cheese and some nuts and fruits. This is hands down the best way to lunch!

We went to the Atwater market and bought a bunch of little delicacies and a bunch of amazing freshly baked bread. Then we took our haul to a picnic bench on the side of a beautiful canal on a running path and ate lunch.

Of course we had some Mousse de Fois, this is suckling pig liver mousse. Absolutely the most delicate and light mousse I have ever had! The piglets are raised only on mother's milk until they are ready for harvest, you get incredibly rich and tasty piglet this way!

U Jagušky Part III Cheese

Pivní sýr or Beer cheese. A soft, not quite runny cheese very pungent in a good way. This one has paprika sprinkled on it. I can't find exactly how it's made, some say it's marinated in beer, or you eat it mixed with beer or you just eat it when you drink beer. All I know it's very very tasty, heavy creamy and soft. The diced raw onions served as an amazing pairing with this strong cheese. It's possible to spread this cheese on bread, but will hold it's shape. Great cheese.


Olomouc cheese spread. Olomouc is a region of the Czech Republic famous for their Olomouc cheese. This is a very stinky sweat sock type of cheese reminiscent of Limburger. They used this as a base mixed with diced onions butter, maybe some flour and milk. It tasted like stinky cheese mixed with raw onions. Incredible. Really a tasty cheese spread. It's not at all creamy but rather a little chunky. I'm not entirely sure if this is cooked at all, but it's served cold. Spread on bread if you like. I actually made a little roll-up with the lettuce on the plate and it was quite good.

Smažený sýr
Breaded and fried edam cheese. Served with a wealth of vegetables, at least it is lot of vegetables for the Czech Republic. On the side is Tartar sauce to dip it in. Very stringy and delicious. Jessie still talks about the big stupid grin on my face when I was eating it. I'm from Wisconsin damn it, I love my cheese!


Now I need to go eat some lunch damn it.

-NOM!