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Kate’s Grilley

Kate's Grilley

Sue Conley and Peggy Smith
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.


  • 4 ounces fromage blanc
  • 4 ounces Wagon Wheel or fontina or young asiago cheese, grated
  • 4 ounces Stilton finely crumbled or grated
  • 6 slices walnut bread
  • 2 tablespoons unsalted butter


  • 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.
  • Heat a well-seasoned cast iron skillet or any large pan with a heavy bottom over medium heat.
  • Place a sandwich in the heated pan, and cook until the bread touching the pan is golden brown, 5 to 7 minutes.
  • 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

Kate Arding

Kate Arding is an independent dairy consultant specializing in small-scale cheese production and an original co-founder of culture: the word on cheese. A native of Britain, Kate has worked in the farmhouse cheese industry for 18 years, first as wholesale manager for Neal's Yard Dairy in London and later helping establish Cowgirl Creamery and Tomales Bay Foods in California. 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.