This menu staple from Jonathon Sawyer, the chef/owner of Cleveland’s Greenhouse Tavern, utilizes Époisses, his favorite cheese. To mix it up, as the restaurant often does, try this recipe with Petit Munster,
Reblochon, or a domestic washed-rind cheese such as
Meadow Creek Dairy Grayson. An 8-inch skillet really helps in properly forming the omelets.