How We View Food

We take food seriously.

You'll never find us badmouthing anyone's favorite food choice. We know that a shrimp po' boy from your local food truck can taste just as good as kataifi-crusted scallops from a five star restaurant. We realize that a brisket smoked in your backyard often tastes better than one you might get from the "World's Best BBQ" joint. We don't sneer at fried okra. We might whip up a corn flake-based batter for frying, but that's a whole other story.

Our recipes are designed with that approach in mind. Simple. Straight-forward. Tasty.

*We know you're out there, experimenting in your kitchens with our cheeses. We would love to see your creations. If you have a favorite recipe, send it to info@sweetgrassdairy.com*

Chef's Corner

In the near future, we're planning to feature recipes from our favorite folks in the food world. These recipes will cover a wide spectrum. Some will offer a glimpse at using cheese in ways you never imagined while others will provide a new look at a classic dish. Our aim is to present a trusted place for great tasting takes on our handcrafted cheeses.

*If you're interested in being a part of our "Chef's Corner" please email mat@sweetgrassdairy.com and he'll contact you.*

The first in our series comes from Sweet Grass Dairy Owner Jeremy Little.

An Introduction from the Chef

The humble Grilled Cheese Sandwich is something I hold with high regard.

Straightforward, it's just several ingredients. But, in my family, it's about as comforting as any meal I can imagine. Our family's staple features crispy bread, with a wrestling match of smoky-salty ham, melty cheese, and sweet fig marmalade tucked inside. This sandwich truly reflects the quality of the ingredients, so don't skimp... you'll be delighted you didn't.

The Recipe

Serves 4:

• 1 loaf country bread, sliced 3/4" thick
• 1 pound Georgia Gouda, shredded
• 5-6 thin slices of country ham (preferably Benton's or Thompson Farm's)
• Fig Marmalade to taste

Instructions

Prep (10 minutes)
Cook time (10 minutes)
Total time (20 minutes)

1. Apply fig marmalade to one side of a slice of country bread.
2. Top with 2 slices of Benton's country ham.
3. Top ham with shredded Georgia Gouda.
4. Top with another slice of country bread and press down to compress ingredients.
5. Butter both exterior sides of the bread.
6. Repeat for additional three sandwiches.
7. Turn a large skillet to medium - low heat. This is a thick sandwich so it works best over low heat, although it takes a little longer to melt the cheese all the way through.
8. When skillet is warm, add sandwiches butter side down to the skillet.
9. After several minutes, check the underside of the bread for a rich golden brown color. When the bread is grilled to your liking, flip sandwich over to brown other side.
10. When side is sufficiently browned, remove sandwiches and let rest on a cutting board for several minutes. This will allow cheese to cool slightly, and remain in your sandwich and not all over your cutting board.
11. Cut sandwiches and serve immediately.