French Cheese Board hosted Chef Robert Ramsay on April 8 for a Grilled Cheese workshop.
We participated in a tasting of three cheeses (Comté, Pont L’Évêque, Bleu D’Auvergne) which were then used to make three signature grilled cheeses.
Chef Robert gave many tips on how to make grilled cheese in the best way possible, and then our guests were invited to taste and to build their own grilled cheeses from an array of ingredients provided by the Chef. There was also fresh tomato soup and salad!
The Classic: Comté, Dijon, Pain de Mie, Cornichons.
The Sweet & Savory: Pont l’Evêque, Tart Apple, Provençal honey, Buttered Boule.
The Big & Bold: Bleu d’Auvergne, Roasted Tomato, Caramelized Shallot Aioli, Sour Dough.
Which one will you be making first?