Category Archives: Blog

Make the Perfect Grilled Cheese

Ever since I was a kid, I would dream about the per­fect grilled cheese sand­wich. I still remem­ber to this day — it was Dairy Days, a dairy cow show that hap­pens about the mid­dle of June in my county, our local radio host fol­lowed me around as I took my calf for a walk. He asked ‘what’s your favorite kind of cheese?’, I said — Muen­ster — it makes the best grilled cheese sand­wich! The guy had never heard of Muen­ster cheese at the time and I was around 12 years old, so he was com­pletely intrigued.

I still love Muen­ster cheese (both the Amer­i­can style and French Mun­ster. In fact, I make my own now!), but I’ve branched out to other cheeses. Another cru­cial note, I’ve also branched out to other breads.

What does it take to make the best grilled cheese sand­wich? It’s all based on pref­er­ence, but I have some point­ers that might guide you to that next ‘mhmm!’ moment.

Cheese Please!

A good melt­ing cheese is key here. Gouda and a nat­u­rally aged Ched­dar are not the best melt­ing cheeses. If you insist on hav­ing either vari­ety in your sand­wich, give them a good run through the cheese grater. Grated cheese melts faster.

Vari­ety is also impor­tant. Why go with just one cheese when more is obvi­ously bet­ter? Grate some good Parme­san or Asi­ago into that cheese mix­ture. You won’t regret it (if you do, try some­thing new next time)!

What are good melt­ing cheeses?

Mon­terey Jack
Muenster/Munster
Moz­zarella (fresh and part-skim)
Semi-soft cheeses such as Bent River camem­bert or Lit­tle Lucy brie
Gar­lic Ched­dar by Red­head Cream­ery (*ahem…)

Bread

White sand­wich bread is a thing of the past. Sorry. Pick up some focac­cia bread or a French loaf from your bak­ery. Brioche is another great option. If you’re want­ing to cre­ate a sweet grilled cheese, use a cin­na­mon or apple strudel bread. You can use as thick of slices as you want, but be care­ful — the thicker the slice, the longer it will take for your cheese to melt. Sweet breads will give a ‘burned’ look much faster than any other bread, so be sure to grill at a lower heat.

Extras

This is where it starts to get fun. My ulti­mate favorite is a stinky, semi-soft cheese with some fig jam on a cin­na­mon raisin bread. *wip­ing off drool*

Bacon is always a good extra for grilled cheese. Sweeten it up by mak­ing can­died bacon (baked bacon that’s smoth­ered in brown sugar and a lit­tle cayenne pep­per). Throw in some sliced or shred­ded apple or pear and top it off with some sort of jam or chutney.

Mix it up. You’ll be sur­prised at what tastes good together and your friends or fam­ily will be more than happy to taste test!

The but­ter.

I no longer spread the but­ter on the bread slices before I grill my sand­wich. Why? Well, it’s sloppy. I end up for­get­ting that I’ve but­tered one side and set it on the counter top. I now have a greasy mess to clean up. I hate messes.

I spread some but­ter right on my grid­dle or cast iron fry pan and set my sand­wich right on top of that melted but­ter. As soon as one side is done, I drop in some addi­tional but­ter and flip the sand­wich around. You’ll use less but­ter (I know, I’m sup­posed to be encour­ag­ing more dairy con­sump­tion here — mod­er­a­tion), but you’ll also get a more even brown­ing on your sandwich.

That melt.

Ever grill up a grilled cheese, get it on your plate, take a bite and find out it’s still cold inside? It’s the worst! There’s a few tricks to fix this dilemma. One option is to turn your oven on to 200 degrees before mak­ing your sandwich(es). Once the grilled cheese is done grilling, toss it on a pan in the oven for a few min­utes and that cheese will melt right up for you.

Another option is to grill your sand­wich at a lower heat and use the pan lid. If using a lid, remem­ber to check on your sand­wich every now and then. It would be depress­ing to find out that it’s burned. As I men­tioned ear­lier, you can also grate your cheese in order to decrease melt time.

What­ever you end up doing, don’t give up and don’t be intim­i­dated. I never make the same grilled cheese sand­wich, unless I’m prac­tic­ing for a blog post or recipe con­test. It’s the per­fect quick lunch or sup­per that has end­less opportunities.

Happy Grilled Cheese Month!

JuneDairyMonth

Not Your Average Book Fair

I don’t think it’s a sur­prise at this point that Lucas and I have a tod­dler. For­tu­nately, we’ve man­aged to keep her inter­ested in books more than an iPad. She must have a lit­tle bit of me in her — want­ing to hold some­thing tan­gi­ble and not glow­ing in her face.

For the past few months, I’ve had many requests for events that could involve chil­dren at Red­head Cream­ery. How silly of me to not think of that sooner. Since then, I ran into Jody, a rep from Usborne Books and brain­stormed the idea of hav­ing a June Dairy Month book fair at the Cream­ery. I’m not push­ing books from one com­pany or another, Usborne sim­ply has really good books about agri­cul­ture and animals.

So what hap­pens dur­ing a ‘Not Your Aver­age Book Fair’? We will be have a read­ing cor­ner every hour, on the hour in the cheese shop and chil­dren will have the oppor­tu­nity to go out­side and pet the ani­mals they were just learn­ing about. We plan to have a baby calf, goats, a sheep and some piglets. In the mean time, par­ents can look through and pur­chase books as well as sam­ple and pur­chase cheese. The event is free to attend and runs from 1:00pm — 4:00pm on June 16th at Red­head Cream­ery.

So put away the iPad and bring your chil­dren to see the ani­mals first hand!

Ques­tions? Just com­ment on this post below and we’ll get back to you right away. We can’t wait to get read­ing with you this summer!

–Alise

Click here for our Book Fair Ad: Not Your Aver­age Book Fair Info

 

National Cheese Day

Though an unof­fi­cial hol­i­day, we’re happy to bring it to full life. National Cheese Day is today! If you’re itch­ing for some Red­head Cream­ery cheeses, visit our ‘where to find our cheese’ page, type in your zip code and head to the near­est store. You can also pur­chase online through our web­site by click­ing here.

I (Alise) will be at the Mon­ti­cello Farmer’s Mar­ket today from 3:30–7:00pm with many of our cheeses. Please visit me and pick my brain for recipe ideas!

U.S. per capita cheese con­sump­tion was 33.7 pounds in 2013. Our aver­age con­sump­tion of cheese has increased 64% over the last 30 years. It’s because it’s so darn good. Want to learn more about cheese and why you should eat it (not that you need more rea­sons)? Visit the Dairy Makes Sense page for nutri­tional infor­ma­tion and addi­tional recipes.

Don’t for­get — we have new store hours! Mon­day — Wednes­day — Fri­day and Sat­ur­day from 11:00–5:00. We can’t wait to see you this summer!

Jer-Lindy Farms Red Calf

Bring on Spring?

Even though it’s snow­ing this morn­ing, we can smell spring in the air. Our babies are lov­ing it. Three new arrivals just yes­ter­day (Easter Sun­day) and many more to come. We are not a sea­sonal dairy farm, but spring tends to bring a lot of new life to our herd and the land.

It will only be a mat­ter of a week or so and we will be prepar­ing the soil for this year’s corn crop. We are hop­ing for more mois­ture around here as it is a lit­tle dry. The spring’s mois­ture con­di­tions do allow us to take care of some ‘house’ clean­ing around the farm. Today we will be clean­ing out the barns and pens which will allow us to fer­til­ize our fields with organic mat­ter. We do this accord­ing to our manure man­age­ment plan — which is devel­oped by our crop consultant.

The geese are back on the pond, fill­ing the air with sounds of… well, honk­ing. They’re sit­ting on their nests right now, we promise to show pic­tures of the new goslings when they hatch. We even got the apple trees pruned last month, which is a vic­tory in itself.

It’s a busy time of year, but we love prepar­ing for the warm weather and the many vis­i­tors who come out to our dairy to learn about agri­cul­ture and how their food {cheese} is produced.

 

Cupcakes, Canvas and Grilled Cheese!

April show­ers bring May flow­ers. But what do you think April Grilled Cheese brings? Full tummies!

Sorry, I couldn’t resist.

We’re going all out this year with a fun, inter­ac­tive grilled cheese cel­e­bra­tion. April is National Grilled Cheese month, so we’re bring­ing in Emily from Love & Cup­cakes to do a Cup­cakes, Can­vas and Grilled Cheese party.

This event includes a can­vas paint­ing class, gourmet grilled cheese, and arti­san cup­cakes packed into one spec­tac­u­lar after­noon! While you paint, Red­head Cream­ery is ready to amp up your style with some ‘never-tried-before’ ooey, gooey, grilled cheese. We’ll walk you through the process, teach you some tricks, and give you a chance to taste an array of sand­wich bites and arti­san cup­cakes. Then we will send you home with some recipes and your very own painting!

Want to join us? It’s on April 19th, right here on the farm at the Red­head Cream­ery Cheese Shop. This is truly a one-of-a-kind event that you won’t want to miss! See below for reg­is­tra­tion info:

Cup­cakes, Can­vas & Grilled Cheese from Love and Cup­cakes LLC