I’m not a huge fan of cheese. Provolone is probably my favorite, and a standard in our house, along with cheddar for chili or sauces, mozzerella for pasta, and American for the kids. And we already had a guest who makes the world’s best grilled cheese sandwich. So what possessed me to make grilled cheese samplers for dinner one night?
Don’t know. But it was YUM.
I asked my cheesy friends for their recommendations and went with Thing 2 to the grocery store to get them. I picked up havarti with dill, gruyere, jarlsburg, and muenster. I’m not a big fan of swiss, unless it’s in a reuben, but I thought the kids might like it. We tried most of the cheeses before we bought them, and I loved how the Thing didn’t shy away from trying something new.
So I set about grilling four sandwiches with the four cheeses. And then I cut each one into quarters so everyone had a cheese sample.
As expected, I liked them all except the jarlsburg, with the havarti being first and the gruyere a close second. Thing 1 didn’t like the swiss or the gruyere, and Thing 2 didn’t like the gruyere. More for me! I should mention here that Husband, the unadventurous one, had American.
Did I mention my cheesy friends? There was a cheese platter at a party last weekend, and I got adventurous enough to try almost all the cheeses. They knew I didn’t like swiss, and I pointed to it and said, “I’m not trying that one.” They tried to tell me it wasn’t what I thought it was, but it had holes. Therefore, it was swiss and I wasn’t gonna eat it.
I also didn’t try the roquefort since I had such an aversion to the other bleu cheese that was there. One cheese was smooth and creamy like butter. That was one pretty yum.
So Grilled Cheese Sampler Night was a success, and we’ll try it with other cheeses next time. What would you recommend – as long as it’s not a swiss or a bleu?