April is National Grilled Cheese month. While that is great and all, it’s kind of like someone telling me that it’s National Oxygen Month: ‘You get to breath air all month long!’ It’s nice, but it’s also something that you hope to be doing all year long.
So ya, I’ll gladly give grilled-cheeses the nod they deserve, but this does NOT mean that the other eleven months of the year should be grilled cheese-free. No, my friends, it does not.
At Whole Foods the other day I picked up a new kind of cheese, Morbier, a semi-soft cows milk cheese from France, aged 60 days (60!! Actually, I don’t know what that means…)
In honor of grilled cheese month, and in honor of my stomach that was empty and sad, I made a sandwich using my new cheese.
2 slices multi-seed bread
sliced Asian pear
sliced Morbier cheese
I can’t believe it’s not butter
Butter one slice of bread and put it butter side down on a griddle. Lay cheese and pear slices on top. Top with second piece of bread, spread butter on the top of the second piece. Cook until cheese is melting, you may have you keep the heat on low so the bread doesn’t burn. Flip and cook until the other side is brown and toasty.
This cheese was nice for a grilled cheese sandwich because it melted perfectly, just oozing out with every bite. I could have enjoyed a sharper flavor to accompany the pear. This imperfect pairing will not stop me from trying new cheese with cute packaging and names I don’t understand. I refuse.