"As the former kitchen manager of a cheese store, I've made hundreds of grilled cheeses in my life. At the store, we used a combination of Comt e9 cheese and a two-year-aged Hooks white cheddar, as well as fresh sourdough bread from a local bakery. We would pile one slice of bread high with thin shavings of cheese and coat the outsides of the sourdough slices with salted butter before transferring to a panini press."
"In this scenario, the cheeses and the bread were high-quality products in their own right. Both cheeses melt well, and Comt e9 brings a nuttiness to the sandwich, while cheddar lends classic sharpness. Sturdy yet fluffy sourdough crisps beautifully when coated in fat and applied to heat. Since both the bread and cheese are so crucial, it's difficult to say which element's excellence is non-negotiable ..."
High-quality cheese is the priority for a superior grilled cheese because cheese determines flavor and melt. Combining Comt e9 and two-year-aged Hooks white cheddar provides nuttiness and sharpness while melting well. Fresh sourdough crisps beautifully when its outsides are coated in salted butter and heated, producing a crispy exterior and gooey interior. Thin shavings of cheese allow even melting when pressed in a panini press. Serving the sandwich with cornichons and pickled carrots cuts through richness. Gourmet variations use brown butter, brioche, and Gruy E8re for an elevated profile. Both bread and cheese matter, but cheese quality is most impactful.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]