Red Rock Blue and Roast Beef Grilled Cheese

 

Our cheese case just got a few new delicious additions from the good ole' U S of A but we'll begin by introducing Red Rock Blue, an annatto imbued blue veined cheddar straight from Wisconsin. This tasty little pressed block of goodness is more creamy than the Dumbarton Blue (our other cheddar blue from Wisconsin) and is strikingly beautiful -- with a bright orange center and blue streaky veins throughout. This hand-spiked and pressed cheese is aged 3-6 months and is made by using pasteurized milk from one single herd of cows. It's fudgey texture not only makes it perfect for dessert cheese plates, but it also makes it a prime candidate for melting.

When Red Rock blue is melted over roast beef, roasted red peppers, and is sandwiched between some buttery sourdough, the flavor of this cheddar-blue is intensified to the max. Check out this recipe from Grilled Cheese Social to make one for yourself.

Tarentaise Grilled Cheese

There's never a bad time to eat a grilled cheese, but I'd argue that autumn is an exceptionally good time. Why? There's something about the chilly air and dark evenings that inspires cravings for the ooey, gooey, and cheesy. And big, creamy bowls of tomato soup.

We did some delicious, pseudoscientific experimenting and found that our Tarentaise, a firm, grassy, and buttery cow's milk cheese, makes an awesome grilled cheese. It melts perfectly, while still maintaining its assertive flavor. We found that the cheese was best complimented with a little sweetness, which is why we like to add a layer of caramelized onions between the cheese and bread.

Here's a quick recipe for an oniony, buttery, cheesy grilled cheese.

Ingredients:

Two slices of sour dough bread, Roberta's butter (softened), caramelized onions, Tarentaise cheese (sliced into thin slivers)

1. Butter the outside of two slices of sourdough.

2. Spread a layer of caramelized onions on one slice. On the other, layer as much cheese as your digestive system can handle.

3. Grill on a panini press, until outside is golden and cheese is super melty.

4. Slice in half, eat with tomato soup or whatever you want. Go jump in a pile of leaves.