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Wednesday, November 27, 2013

Alpine Grilled Cheese

Experimenting with grilled cheese is fun.  I'm a purist so I don't believe you can add more than one non-cheese ingredient and still call it a grilled cheese.  However, that doesn't mean you can't play around with different cheese varieties.  This time, I wanted a cow's milk Alpine cheese and went with Appenzeller Kaserei Tufertsch.  I have no idea how to pronounce it, but I do know how to say "yum" so after tasting this cheesemonger suggestion, I told her to wrap it up.  It tastes like a nuttier version of Swiss and melts well - perfect for grilled cheese.  I thought it went well with the rye bread I had at home and then threw in some sopressata for good measure.  I think speck would have been a better match, but the sopressata was still quite tasty.  Swiss cheeses are pretty sturdy so they can handle a flavorful meat.

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