food Grilled Cheese Thread

The Hot Pepper said:
I have not had that version but the reg is off the damn chain! Really you don't know what gruyere is (or should be) till you've had.
this one is:
Aged in caves under Zurich by master affineur Rolf Beeler
 
Click to expand...
I just looked it up. That Rolf Beeler guy sounds like a cheese rockstar . I would love to taste the kaltbach next to his reserve gruyere. If there is a better gruyere than the kaltbach ,l need to try it.
 
The Hot Pepper said:
Gruyere, cave aged cheddar, fontina, havarti, aged provolone, it's good to mix a really sharp semi-hard aged cheese in with a nice mild nutty melty one for example cave aged cheddar and havarti... or, auricchio 1yr provolone with fontina, etc.
 
American is the classic, so you can always use that as melty and mix in a good aged cheddar.

Is JayT around? He will say raclette.
Click to expand...
 
I do say rachlette, but I also love gruyere and fontina
 
You have good cheese around you there CS. Goat's milk cheeses are great. Most people's minds don't go beyond chevre with goat cheese. Really a fault of "goat cheese" branding.
 
ColdSmoke said:
Every store near me is a farm that uses goat milk.  http://www.goldinartisangoatcheese.com/our-cheese/
Click to expand...
 
the top 4 I would be all over like stink on cheese.  ^
 
Another really good goat is Humboldt Fog and easy to find.
 
Rogue Creamery in Grants Pass has amazing cheese if you haven't tried it. I cloned their P. Roqueforti from the rogue river blue and the flora nelle and have some really nice surface ripened blues aging right now I made using it. 
 
Cellars At jasper hill in VT make and age crazy good cheese, always recommend their harbison
 
I prefer raw milk surface ripened cheeses the best, they tend to be really creamy when fully ripe. 
 
Does baked count instead of grilled?
 
ATM ive got a loaf of french bread in the oven with a little German ham, 2 slices of Danish tilsit, 2 slices of Finnish havarti and 2 slices of Adams Reserve NY extra sharp cheddar per sandwich (2). Not my favorite cheddar but i can get it at a really good price. The havarti and tilsit though are very tasty.
 
This is gunna be gooooooood!
 
Mmmmm cheeeeeeeesy!!!
 
P1020417_zpsdpi3nn0o.jpg

 
P1020416_zpsskcddqbr.jpg
 
Grass Snake said:
I like that stinky ass cheese my family brings Mexico. Man that stuff is funky but so good, I don't recall the name just the smell. Crumble that shizz on everthing..
Click to expand...
Could it be Cotija? Love that stuff.
 
That's a good mix. Cheddar is a bit oily for gc itself but tastes so good.
 
Ashen said:
I just looked it up. That Rolf Beeler guy sounds like a cheese rockstar . I would love to taste the kaltbach next to his reserve gruyere. If there is a better gruyere than the kaltbach ,l need to try it.
Click to expand...
 

Well im going to try some of the Emmi Kaltbach today. I will get the gruyere for sure and probably the Le Cremeux too. Its just went on sale today at a local market.
http://www.emmiusa.com/products/kaltbach/le-cremeux/
http://www.emmiusa.com/products/kaltbach/le-gruyere/
 
Ive never had either before but they sound tasty.
 
BTW i tried a cheddar from New Zealand the other day. At first i thought it tasted a little "off". The odd flavor went away though after a day or so. Overall it is quite good but not outstanding. Just slightly salty for my tastes when it comes to a cheddar. The English cave aged i got was better and i still haven't found one i like better. I found some Cabots cloth bound cave aged to try. Hopefully i can pick it up today too.
 
Well worth a try though. Some people might REALLY like this one. The flavor does grow on you a lot..
http://mainlandcheese.com/product/mainland-vintage-cheddar-cheese/
 
Gruyere is nice.
My fav cheddar is this coastal crystal cheddar, but its no longer available were I am. If you can get it try it.
 
This is the English cave aged cheddar i got. So far i have not had better. Flavor, texture and those little calcium crystals really make this a great cheddar.
https://www.sidwainer.com/product/krystal-pure-cave-aged-cheddar
 
Some of the upper end Cabots are supposed to be excellent too. Their slightly cheaper Alpine White Cheddar is amazing although its almost hard to call it a "true" cheddar. It has a hint of Swiss and Parmesan going for it too. Cabots cloth bound and Artisan get very high marks but i cant find the Artisan locally. At over $20/lb i cant really afford a "cloth bound" habit for long. The Cabots Artisan Reserve runs about $13/lb IIRC. They want about $10 shipping so for that price i might as well get the top shelf cloth bound. :D
 
 
 
They did not have the Le Cremeux and i tried Grand Cru Surchoix at another shop that had the Cabots cloth bound. Wow, good stuff even if it not a true Gruyere. Its going to make a damn fine grilled ham and cheese. :D I can see why the Swiss pressured Roth over the name. Its excellent but without a top shelf import for a comparison i cant really say much more than that. I think its many awards speak for themselves..
 
The Cabots cloth bound is stupid good. The flavor close to the rind is almost too intense. Personally i find it to be on the edge of being too bold just to nibble on it. Not too sharp but almost overwhelmingly nutty. Texture though is perfect for a top shelf cheddar. Its advertised as well balanced but i disagree. At $22-27/lb it should be more well rounded.
 
Another baked ham and cheese. The Focaccia bread im using would not work well for grilling.
 
Fresh Thyme Market 3 Cheese Focaccia
Some Frick's hickory smoked flat carver ham...i got a steal on this and its very good.
A few ounces of Grand Cru Surchoix (domestic gruyere)
A few slices or Russian Rossiysky (very similar to Havarti or Tilsit)
A little Cabots cloth bound cheddar for some bite.
 
This sounds like a lot but its a whole loaf from Fresh Thyme and 3 servings. I wish i had more Swiss or lower salt cheese because this might get a bit too salty. In general Swiss has much less salt than other cheese and thats why it works so well with a cured/smoked ham.
 
Im starting it in a couple minutes so no pics yet.
 
You must log in or register to reply here.
Back
Top