Monday, 06-Nov-2023


Simple and Delicious, right? Grilled cheese… yeah, I have good memories of Grilled Cheese sandwiches, mainly from the early days of NUHOC. Cleaning up the loj, stacking firewood, cleaning chimneys just for the excuse to climb up the roof and practice rope-work to rig up a safety system… then everyone running inside to gorge on massive piles of grilled cheese sandwiches, stacked next to a huge vat of tomato soup.

Good times.

I found a new recipe, though – this one, instead of sticking with the traditional American Cheese, mixes it up by making a custom blend. I was a bit intimidated, I admit, which is why it took me this long to actually make the sandwich.

And dang, I wish I hadn’t waited this long. It was GOOD!

The cheese mix:

12 ounces cheese, fresh grated: 4 ounces sharp cheddar, 3 ounces of guiere, 3 ounces young gouda, and 2 ounces of parmesan. Melted with 1 tablespoon powdered gelatin, 1 tablespoon water, and 4oz of evaporated milk. Then cooled on a baking tray and sliced into squares.

The recipe / inspiration:
https://www.youtube.com/watch?v=NFAN6L7xnvY