Cheese is my thing. My jam. My go-to snack. My favorite food. Everybody knows this about me. There are very few cheeses I do not like on the spectrum of cheese, from your mild and milky mozzarella to runny, barnyard-y washed rinds that were aged in holy French caves by ancient nuns.
It is well-documented family lore from my childhood that I would demand stinky, sharp Italian table cheese upon entering my grandmother’s house every Sunday afternoon. Lately, I am all about melt-in-your-mouth burrata, a local ricotta by Lakin’s Gorges, and Ossau-Iraty, a Basque cheese only made in the summertime from the milk of sheep grazing in the mountains. I love layering various cheeses on a board with olives, apricots, bread, and spicy nuts. I love combining flavors and textures to achieve the perfect grilled cheese, that happiest, homiest of rainy-day comfort foods. I love all things melty. I love simple farmer’s cheese like Cotija, panela, and paneer.
- 6 slices Italian bread
- 2 tablespoons butter, divided
- 1 garlic clove, minced
- 1 bay leaf
- Pinch of nutmeg
- Kosher salt and freshly ground black pepper
- 2 tablespoons tomato paste
- 3 eggs
- 4 slices Sargento cheddar cheese
- 4 slices Sargento Swiss cheese