Spring Grilled Cheese with Tomato | culture: the word on cheese
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Spring Grilled Cheese with Tomato

Closeup of heirloom tomatoes

Carolyn Bender is one of 6 semi-finalists competing for sponsorship to the 2014 Cheesemonger Invitational. Read her blog post below and don’t forget to vote for your favorite monger!


With the warmer weather comes even more chances to heat up your cheese! As we get closer to summer, the days are warmer but the nights are still pleasantly cool and we don’t have to give up the comfort of great grilled cheese just yet.

 Juicy ripe tomatoes are starting to appear at the farmers’ markets and they beg to be sliced and added to your hot melty sandwich. But you don’t have to stick with usual English cheddar or Emmentaler, try something different but equally delicious. My own favorites include many American alpine-style cheeses with either tomato or sweet onion confit. Try Pleasant Ridge Reserve (Uplands) or Fortsonia (Nature’s Harmony) with heirloom tomatoes and Phickles Okies for grilled cheese with a southern spin.

Every cheesemonger has their own favorite combination of breads, cheeses, and extras… just ask!

Like this post? Be sure to vote for Carolyn!

Carolyn Bender

It took Carolyn a little while to work up the courage to follow the career path in cheese that she wanted, but for the past two years, she has been answering her calling as a cheesemonger. Pretty different from her previous career in advertising! Carolyn’s love of cheese started with Slow Food. The fact that cheesemongers know where the artisan cheeses they sell come from and the care and effort that goes into making each wheel appealed to her sensibilities. Carolyn has never had the opportunity to attend the Cheesemonger Invitational and looks forward to competing for the first time.

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