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You can’t help but pay homage to the home state with a little talk about cheese when April is National Grilled Cheese Month! Oh yes… an entire month. Grilled cheese first appeared on the food scene in the 1920’s when the sandwich was prepared open-faced and topped with shredded American cheese. Grilled cheese is one of the simplest comfort foods, perfect for lazy days and even better dunked in tomato soup. A grilled cheese sandwich can be basic, using just bread, butter and one variety of cheese, or a bit more gourmet, with different cheeses paired with complimentary ingredients (like brie with apples and ham). Whatever type of sandwich you prefer, choosing the type of cheese you're going to use is the first, and pretty important step for most Wisconsinites. Find delicious and unique gourmet cheese like this triple cream cambozola at Top Shelf Gourmet. You have all month to hit the Door County specialty food and cheese shops to find your favorite, sandwich worthy cheese. Start with Renard’s Cheese Store, of course. Cheddar has a crowd-pleasing flavor and melts well, making it a favorite choice for grilled sandwiches. They have a fantastic line up of young and smoked cheeses, but pay particular attention to their aged cheddar. Master cheese maker, Chris Renard, uses a 42 pound wheel as well as a process that builds the flavor in this cheddar that’s sharp, smooth and intense, three times bolder than anything else the same age. Look for seven, five and two year aged white cheddar for a bold and tangy (and not stinky) cheese. You’ll also find some cleverly flavored cheese if you’re interested in experimenting with your classic grilled cheese line up. Go out of your grilled cheese comfort zone with a little help from the folks at Top Shelf Gourmet in Sister Bay. They have a great selection of delicious and unique cheese like this triple cream brie (although, almost too good to put on a sandwich…just eat it). I’ll be meeting up for some behind the scenes action with cheese mongers again in June, Dairy Month.
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