Salute to a sandwich: National Grilled Cheese Day

Mark your calendars and heat up the griddle: April 12 marks National Grilled Cheese Day. This year, we’ve decided to double the celebration, because we figure when it comes to cheese, more is better. Consuming cheese in combination is not a new idea; recipes from amultitude of different cultures and cuisines use two or more varieties to achieve peak deliciousness. As you’re gearing up for your celebratory grilled cheese, try these partnerships to take your annual festivities to the next level: 

Gouda and Cheddar. Why: Gouda brings a nutty, sweet flavor, which is offset by the tanginess of the Cheddar. Add-ons: Complement these two with applewood-smoked bacon and thin apple slices on good sourdough bread for a tantalizing culinary adventure. Serve with: Kettle-cooked potato chips and cornichons.

Port-Salut style and Havarti. Why: Both cheeses are creamy and melt beautifully — your sandwich will look as good as it tastes. Add-ons: Spinach and tomato will provide a fresh and slightly acidic accent to this rich combination. Use light wheat bread and toast gently to accommodate the low melting point of the cheeses. Serve with: a mixed berry salad.

Mexican-style Manchego and pepper-infused Havarti. Why: The Manchego pairs well with Havarti’s creamy meltability and mild kick of habanero and jalapeño peppers. Add-ons: After grilling, layer in some avocado slices and pico de gallo or fresh cilantro. Serve with: a cup of chicken tortilla soup.

Cheese Feature: SARK: triple cream butterkase cheese

Creamy, buttery, mild, and versatile are words that quickly come to mind when describing our Sark butterkäse cheese. Named for the English channel island of Sark, this golden delight has as its origin the alpine region of Germany and Switzerland, but it knows no borders today. 

Our rich Guernsey milk gives this mild cheese a near decadent melt-in-your-mouth creaminess. Did we say versatile? This cheese will improve just about anything it touches, from soups, omelets, pastas and steamed vegetables, to sauces and sandwiches, to your next charcuterie board. Some old-world cooks even add it to their strudel. As Sark gets older, it’s able to be spread when it reaches room temperature, opening up another world of possibilities. 

Try slicing and serve with prosciutto and olives on sourdough with grapes, plums or melon on the side. A Chardonnay or Riesling will pair well, too, but it’s just as comfortable with your favorite lager or even a spot of brandy. 

Quiz Time!!! What is the French term for a person who specializes in aging and maturing cheese?

a.          Affineur

b.          Sommelier

c.          Fromager

d.          Turophile

If you answered a. Affineur, you are correct!

Inspired eating

Monastic life — the term conjures up images of bare-bones, austere conditions and ultra-simple fare. And while there’s some truth in that categorization, many of life’s luxuries — sparkling wines, rich liqueurs, and decadent cheeses — can be attributed to the creativity and industry of monks who were committed both to a simple lifestyle and to gustatory R&D. From Trappist to Carmelite to Benedictine, monastic orders have been historically linked to elevated food and drink. In fact, some of the world’s most decadent and special cheeses have their roots in Europe’s monasteries. Case in point: Port Salut cheese, a 19th-century achievement in semi-soft, creamy, mellow flavor that was created by French Trappist monks who lived at the Port-du-Salut Abbey.

That’s just one of the varieties that disciplined, scientific-minded monks are behind: With seasonal religious restrictions on meat, dairy was often the protein source of choice in the cloisters. Storage, always a problem for perishables like liquid milk, led to innovation and experimentation, and oftentimes the “house” cheese would be offered to the public as well. Some varieties caught on, cottage-industry style, and certain monasteries became known for their cheese offerings as much as their spiritual dedication.

The religious influence sometimes spilled out beyond sacred ground — Camembert cheese, while not a monastic innovation, was created by a Normandy farmer who was schooled on the craft in the late 1700s by an abbot from Brie, making it a monastic-adjacent cheese that has defied its humble beginnings and come to define decadence. Monastic cheeses are quite the departure from the simple fare you’d expect to see at the religious orders’ tables — still, their rich flavors align quite nicely with their rich historical legacy.

Quiz time! What does the German name “Butterkase” translate to in English?

a. Better cheese

b. Butter cheese

c. Butter chase

d. Goat cheese

Scroll past the image for the answer!

The answer is B: Butter cheese!

The slice is right

Whether you’re snacking in your pajamas or hosting a fancy get-together, chances are that cheese is on the invite list. And if you’ve ever found yourself — in either scenario — hacking away at a wedge of Cheddar with a butter knife, we’re not here to judge: no matter how you slice it, cheese is a welcome addition at any time. But there’s a better way to slice and serve your favorites, and it’s not a matter of etiquette. It’s plain old physics. Soft, semi-soft, and hard cheeses should be matched to the right style cutter. Moisture level and density can make a mess of a bad blade-variety combination.

Here’s the scoop, or more accurately, the slice:

For firm cheeses, you’ll want a sturdy blade with an easy-to grip handle. The cheese plane (pictured at the top of the above photo) is a great choice; it strips off thin ribbons of Cheddar, Gouda, and even Parmigiano-Reggiano. It was invented in the 1920s by a Norwegian cabinetmaker; legend has it that he was inspired by the carpenter’s plane, a tool of his craft. The design has proven effective and hasn’t changed much over the years. Start with a slightly chilled brick of cheese and you’ll be planning like a pro in no time.

For semi-soft cheeses like Havarti and young Butterkase, try a cheese knife that has holes, like the one in the photo. These open-surface blades prevent softer, cheeses from sticking to the blade and stopping you mid-slice. The “grab” you feel when using a regular blade is created by a vacuum effect, and those holes break up the contact between knife and cheese. Another option, not pictured, is a wire slicer; they work well for cheeses in between soft and firm.

For soft cheeses, look for a thin, curved blade; anything heavy or thick will crush cheeses like Camembert and Brie. You’ll find that many of these cheese knives have a forked tip as seen in the open-surface blade in the photo — manufacturers will often combine these features into an almost all-purpose blade.

The case for Butterkäse

You’re no doubt familiar with the greatest hits of the cheese display; Cheddar, Gouda, and the like are instantly recognizable celebrities. And if you’re adventurous, you’re probably willing to try some unfamiliar cheeses — but not all of them require an adventurous palate. The German Butterkäse is a case in point: its name translates to “butter cheese” and it’s as creamy, mild, and meltingly delicious as that name implies, making it a great choice for more picky palates. Pronounced “booter keh zeh,” this relatively new variety was created in 1920s Germany to mimic its Italian counterpart Bel Paese and offer Germans an approachable cheese that’s as versatile as it is appealing. Germans prize Butterkäse for its meltability, but also serve it chilled for “abendbrot,” or evening bread (aka a simple charcuterie board). You’ll want to try it both ways; Butterkäse’s melting power is legendary both in the past and more recently, as social media has catapulted it into stardom for a simple application: stuffed into a slow-baked Japanese sweet potato.
Because Butterkäse has such a simple flavor profile, quality milk and careful crafting are essential. Whether you’re a casual cheese eater or a connoisseur, our “Sark” triple-cream version of Butterkäse in a simple grilled cheese is a great place to start your exploration — and appreciation — of this semi-soft, always decadent gem.

Which cheese takes the shortest amount of time to ripen?

a.          Brie

b.          Mild Cheddar

c.          Parmigiano Reggiano

d.          Sharp Cheddar

Scroll past the image to find the answer!

The answer is a. Brie!

Cow chronicles: the golden legacy of Guernseys

It started with three cows: in 1840, “Captain Belair” arrived at a New York port via a schooner called the pilot. He’d brought with him three “Alderney” cows, according to a news brief that ran in the city’s Evening Post. These cows, along with a couple heifers and a bull that were also imported to the U.S. from Guernsey Island are the antecedents of today’s American Guernsey cows — a breed known for their English Channel Island heritage, golden milk, and distinctive look and temperament.

The American Guernsey Association notes that the 19th-century imported cows were themselves descended from animals brought to the island in the 900s. As the centuries passed, the small population developed into proto-Guernseys, lending their genetics to the modern breed’s fawn and white hides. Guernseys caught the eye of Hoard’s Dairyman founder W. D. Hoard in the 1880s; he purchased Bonnibel, the first purebred Guernsey available in Jefferson County, Wis., where his dairy farm is still located today. The Guernseys on Hoard’s Dairyman farm benefited from Hoard’s dedication to improvement: better feed, better health, and better management.

Guernsey milk, which is higher in butterfat than that of other breeds, also has a golden hue, thanks to boosted carotene levels. Coveted by cheesemakers, the Guernsey difference translates to rich, creamy cheeses that stand out among their competitors. We at Hoard’s are proud to claim a share of the breed’s history, from Guernsey to that New York City port of call, all the way to our Wisconsin farm (we’re home to the oldest continuously registered Guernsey herd in North America) — and we’re also partial to the cheese produced from the farm’s milk.

Make it better with Cheddar

The name is so closely attached to cheese that it’s easy to forget Cheddar, like many varieties, is actually named for its place of origin. Cheddar, which is located in Somerset, England, is ground zero for the cheese that is so ubiquitous to our culture that Americans consume it at a rate of about 10 pounds a year.

The name is so closely attached to cheese that it’s easy to forget Cheddar, like many varieties, is actually named for its place of origin. Cheddar, which is located in Somerset, England, is ground zero for the cheese that tops your burger, elevates your sandwiches, and is so ubiquitous to our culture that Americans consume it at a rate of about 10 pounds a year. Only mozzarella beats that number — and its status as the top U.S. cheese is due to our pizza consumption. In England, Cheddar reigns supreme, accounting for more than half of all cheese sales. Its rise to the top started in the 12th century, with local cheesemakers creating a proto-Cheddar and aging it in nearby caves. Word of the artisans’ skills soon reached the highest levels: King Henry II reportedly ordered more than 10,000 pounds of Cheddar-made cheese in 1170. Over the centuries, cheesemakers improved and refined the product, and the techniques — and taste sensation — spread.

In the U.S., Cheddar came into its own as 19th-century industrialization made it possible for mass production, taking cheesemaking off the farm and into the factory. Cheddar was particularly suited for longer term storage, which also helped propel it to the top.

Still, not all Cheddars are the same — there’s a lot of room for adaptation, and some versions stray from the classical methods. Under the name “Cheddar,” you can find mild or sharp versions (depending on processes and aging times), as well as variations in color (pale, creamy yellow to deep orange), and textures that range from soft and buttery to firm and crumbly. Flavor profiles offer something for just about everyone, with sweet finishes to complex, earthy, and even bitter notes. At Hoard’s, we aim for middle ground; our Cheddar is aged long enough to assert itself, but still appeal to just about everyone and lend itself to most recipes. Whether you’re just after a memorable grilled cheese, building a charc board to impress, or enhancing a simple mac and cheese, Cheddar will make it better.