What the world needs now is more cheese martyrs. A selfless crew of individuals like myself, willing to sacrifice their time and taste buds to bring attention to the plight of neglected cheeses. I can’t think of a tougher hardship than being trapped in a room full of curd-nerds, forced to eat freshly made, gourmet grilled cheese sandwiches, a plate full of artisan cheeses, and a selection of wines that paired beautifully with each cheese.
Last night, for the greater good, I participated in an outstanding class at the Cheese School of San Francisco, called “Grilled Cheese, Please!” Led by the inimitable, surprisingly funny, and most fabulous Laura Werlin. Laura, who is a consummate cheese professional, led us through an informative and entertaining two-hour session of cheese and wine tasting. Although I consider myself fairly knowledgeable when it comes to the subject of cheese, there was much to learn. I couldn’t have fathomed all of the sublime flavor combinations that can be had between two slices of quality bread.
The cheese selection included Redwood Hill Farm’s Goat Feta, Marieke Gouda from Holland’s Family Farm in Wisconsin, Pleasant Ridge Reserve from Uplands Cheese Co., two types of fromage blanc (goat and cow), Pt. Reyes Farmstead’s Toma (crazy about!!), Hook’s 5-year Cheddar, and Cabot Creamery’s Clothbound Cheddar (love!!).
We were offered four examples of gourmet grilled cheese sandwiches, each made with the cheeses I mentioned, as well as other surprising ingredients like sautéed leeks, sour cherries, spinach, basil, kalamata olives, bacon, avocado, and maple syrup. Go figure!
My favorite grilled cheese by far was ‘The Greek’, a riff on spanikopita. Buttery, golden-grilled multi-grain sourdough filled with sautéed leeks, spinach, garlic, and a meltingly good combination of the Redwood Hill Farm Goat Feta and the Marieke Gouda. Although the sandwich paired well with the Scharffenberger sparkling wine we were served, it was impressive on its own.
Caleb and Sadie will be thrilled when we start experimenting with the cheese-packed sandwich recipes I came away with. I also look forward to testing out my own grilled cheese concoctions, with a combination of cheeses and ingredients that compliment them. I think I could get used to being a ‘cheese martyr’. Somebody’s got to do it!