Cowgirl Creamery grilled cheese sandwich
For four sandwiches
This is a grilled cheese sandwich developed for the Hog Island Oyster Bar at the Ferry Building. It is one of the most popular items on the menu!
- 1 cup Cowgirl Creamery Fromage Blanc
- 1 cup Grated Cave Aged Gruyere Cheese
- 1 cup Grated Vell Mezzo Secco Cheese
- 1 tablespoon fresh herbs, chopped fine (thyme, oregano or savory)
- ½ teaspoon freshly ground pepper
- 8 slices of really good crusty bread
- A little bit of butter
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Mix the cheeses, herbs and pepper together in a bowl. Preheat a cast iron or non stick fry pan, until it is medium hot. Butter one side of each slice of bread. Spread the cheese mixture on the non buttered side of the bread slices and place four pieces, butter side down, into the fry pan. Place the corresponding slices on top and cook until brown, then turn and brown the other side.
- Because the cheese is grated and bound together with the fromage blanc, the cheese melts quickly and evenly, slightly oozing out the sides.
- Serve with pickles and Dijon mustard.
In 1997, Sue Conley and Peggy Smith opened Cowgirl Creamery in Pt. Reyes Station, a picturesque postage-stamp-of-a-town on the coast about an hour north of San Francisco. They started with an old barn, made it beautiful, put in a small plant for making hand-crafted cheese, bought organic milk from the neighbor, Straus Family Creamery... and before long the world found them! From the beginning, they wanted to make delicious, artisan cheese, to be environmentally responsible, and they also wanted to support their cheesemaking friends in being sustainable land stewards. Today, Cowgirl Creamery continues to make just a small collection of cheese -- four, soft aged and three fresh, totaling about 3,000 pounds per week. However, their circle of cheesemaking friends has grown like wildfire and they now distribute extraordinary artisan cheeses from over 200 of America's and Europe's most prized producers.
Website: www.cowgirlcreamery.com
