I love a great grilled cheese. Always have. Growing up, I gobbled down countless grilled cheese sandwiches that were much like those first popularized in the 1920s: American cheese on margarine-smeared white bread. That was how it was always done back in the day. But to quote the Notorious B.I.G.: things done changed.
Posts Tagged: Zingerman’s
This recipe is from Tia Keenan, a chef fromager, food industry consultant and cheese-industry pioneer based in New York City. Keenan has worked with celebrated resautrants Caselulla and The Modern as well as Murray’s Cheese and Bien Cuit Bakery. Her work has been praised in various media outlets, including Food & Wine, The New York Times, and The Cooking Channel.
I eat a lot of cheese. I have eaten a lot of cheese for a long time. It’s my job – it’s who I am, it’s what I do. I have to. And that’s the truth. What’s “a lot of cheese,” you ask? Read on….