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Kate’s Grilley


Kate's Grilley
We worked with Kate Arding for several years when we opened Cowgirl Creamery, and her English style continues to influence our work today. Being from Kent, Kate has a distinct voice and accent that has resonated through the American cheese world. Knowing how she adores grilled cheese sandwiches—which she lovingly refers to as Grilleys—we dedicate this very British version to her.
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Ingredients
  1. 4 ounces fromage blanc
  2. 4 ounces Wagon Wheel (or fontina or young asiago) cheese, grated
  3. 4 ounces Stilton, finely crumbled or grated
  4. 6 slices walnut bread
  5. 2 tablespoons unsalted butter
Instructions
  1. In a medium bowl, combine all three cheeses. Divide the cheese mixture evenly between the three slices of the bread, top with the remaining three bread slices to form sandwiches, and butter the outside of the bread.
  2. Heat a well-seasoned cast iron skillet or any large pan with a heavy bottom over medium heat.
  3. Place a sandwich in the heated pan, and cook until the bread touching the pan is golden brown, 5 to 7 minutes.
  4. Flip the sandwich, and continue to cook until the cheese is completely melted and the bottom of the sandwich is golden brown. Repeat for each sandwich, and serve right away.
Adapted from Cowgirl Creamery Cooks
Adapted from Cowgirl Creamery Cooks
culture: the word on cheese http://culturecheesemag.com/

Written by Kate Arding

Kate Arding is an independent dairy consultant specializing in small-scale cheese production. She is also a co-founder of culture, the acclaimed first national consumer cheese magazine launched in December 2008. A native of Britain, Kate has worked in the farmhouse cheese industry for 18 years, firstly, as wholesale manager for Neal's Yard Dairy in London, where she developed extensive knowledge – and love – of the farmhouse cheese industry. In 1997 Kate moved to California to help establish Cowgirl Creamery and Tomales Bay Foods, a business modeled after Neals Yard Dairy but focusing on American artisanal and farmstead cheeses. Since 2003 Kate has worked extensively both in the United States and overseas as an independent consultant, specializing in affinage, sales and marketing, and helping small-scale cheesemakers adapt to changing market demands. Additionally, Kate is intrinsically involved with the day to day running of Culture magazine. Kate is lives in rural New York.

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