A couple weeks back I went on a Wisconsin cheese tour with eleven other food writers. Whenever I decide to stop being lazy and actually go through all the photos I took over the span of the trip you’ll have a pretty good blog post about it to read. Until then though here’s a grilled cheese sandwich that I made with ten different awesome Wisconsin cheeses from various places we stopped at during the course of our three day trek.
Seriously, there’s really no better way to spend 72 hours than riding around on a sweet coach bus drinking beer and eating cheese. Plus, it took place smack dab in the middle of the week meaning I got to get away from my crappy office job to take part. You can’t beat that!
I really wasn’t sure how good this grilled cheese would turn out because let’s be honest, ten different cheeses on one sandwich is a ton of cheese, Plus, with different cheeses having different melting points I was a little worried that a couple of the cheeses wouldn’t have even started melting at all by the time others were just about done. I remedied this by using five separate slices of bread, with a couple slices of cheese on each one so I could group the hard cheeses with the other hard cheeses and the soft cheeses with the other soft cheeses. The plan worked out perfectly and my Ten Cheese Wisconsin Grilled Cheese Sandwich was a delicious gooey mess!
Oh, and in case you wondering, here are the ten different cheeses I used:
- Quark from Clock Shadow Creamery
- Colby and Mediterranean Cheddar from Hennings
- Chandoka and Evalon from LaClare Farms
- Fontina, Gorgonzola and MontAmoré from Sartori Cheese
- Big Ed’s Gouda Style and Snowfields-Aged Butterkäse Style from Saxon Creamery