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Laura Werlin’s Tips for Buying Cheese, Serving Cheese and Making Grilled Cheese


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If you’re like us, Grilled Cheese Month is yet another excuse to whip up a crispy, cheesy, buttery sandwich for lunch…or dinner…or breakfast. But don’t take to the stove blindly — follow these tips from grilled cheese guru Laura Werlin, and learn some other cheese facts while you’re at it.

Best cheeses for a grilled cheese sandwich are the basics—Monterey Jack, cheddar (not aged), gouda, Fontina, Gruyère, and Comté. No need to get fancy, but some of my favorite “branded” cheeses for grilled cheese are Pleasant Ridge Reserve from Uplands Cheese Company Wisconsin and Wagon Wheel from Cowgirl Creamery in California. You can’t go wrong with either one—or both on the same sandwich!

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Photo by Sophie Idsinga via Compfight cc

Becca Haley-Park

Written by

Rebecca Haley-Park is an assistant editor for culture: the word on cheese, and is responsible for all the delicious content on our Facebook page and Twitter feed. When not writing for the magazine you can find her creating cocktail recipes and pairing them with cheese.

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