A little known fact about cheesemakers, is we are very good at making grilled cheese sandwiches. I believe I can speak for the crowd when I say, “Ain’t nobody make a grilled cheese like a cheesemaker”.
Our secret weapon? Quality cheese.
In our family, we eat grilled cheese sandwiches at least once or twice a week. Sometimes they are a quick afternoon snack, other times, I make a pot of tomato soup and we eat them as an easy dinner. I actually can tomato sauce in the summer primarily for tomato soup. A rich tomato sauce, warmed and thickened with cream is the perfect accompaniment to a hot cheese sandwich.
Now, let me share with you my secrets to making really good grilled cheese.
It all starts with the cheese
I know everyone wants that coveted cheese pull, but in my opinion a long cheese pull is a little overrated. I will leave the foot long cheese pull to Kraft singles processed cheese, and say that I like a moderate cheese pull. Gouda and Colby cheeses are my favourite cheeses to add into my grilled cheese sandwiches. Anywhere between 2-6 months old, and these cheeses should give you a nice rich melt, without compromising flavour.
Of course we know mozzarella will give you a long cheese pull, but I feel that the flavour lacks in sandwiches made with this young cheese. I want a cheese that has a bit of age on it. Mozzarella is a very stretchy cheese because its ph is low (usually between 5.1-5.3), and because it is young, it is still very elastic.
After a few months of aging, Gouda and Colby should be at approximately the same ph as mozzarella, but they are less elastic.
The Science Behind the Melt
You really don’t need to know the science behind melty cheese to make a great grilled cheese sandwich, but if you are just a little bit nerdy like I am, you might want to! If not, just skip ahead!
Cheese is a structure built by proteins bound together by calcium. Within this structure fat and water are trapped.
As cheese is heated, this fat melts and escapes, the water comes with it. Now that there is extra space between these proteins, the proteins have a chance to relax. They are no longer uptight and squished, they can act in a more fluid way.
Cheese melts best between a ph of 5.0-5.4. At this point, the calcium that binds the proteins together, is still present, but a lot of it has been replaced by hydrogen. This just means that there is a lot more space for the proteins to move, and the remaining calcium is strong enough to act as bridges for the now fluid like proteins. In this, these proteins are able to melt, but not break apart or glom together with no glue.
It comes down to a balance of the proteins being able to relax and move, yet still be able to stay together as a unit.
How to make the best grilled cheese sandwich
Step 1; Melt a tsp of freshly churned butter in a cast iron skillet on medium low heat.
Step 2; Butter a slice of fresh sourdough, and lay it in your pan face down.
Step 3; Lay your choice of cheese onto the bread, in an even layer. Break the cheese apart if you need to, to make sure that every inch of the bread is blanketed with cheese. If you are aiming for a cheese pull, be sure to put a whole piece of cheese down your centre seam where you plan on cutting.
Step 4; Butter another slice of sourdough and lay it face up on the sandwich.
Step 5; Continue to cook on medium low until you see your cheese start to melt a bit. Try your best not to check on the underside of your sandwich. Undisturbed, it should form a nice fried crust. Once you see the cheese start to melt, you can check to see if the underside is crisp enough, and flip your sandwich over.
Step 6; Once you flip your sandwich over, give it a squish with your spatula. This will ensure that the cheese gets all melty everywhere. After this second flip, it won’t be long, your sandwich will probably be ready to eat within the minute.
Step 7; Eat the first one, and get ready to make the second. Turn off the heat and remove your skillet from the heat. Leave it for a few minutes to cool, before making another one. You want your second sandwich to start off with similar conditions as the first. A hot pan will cook the bread too fast, and leave you with unmelted cheese.
There you have it; How to Make a Grilled Cheese Sandwich just like a Cheesemaker does.
Want to learn how to make your own cheese? Check out my Homestead Cheesemaking 101 Course, so you can make your own filling for this easy dinner.
Happy Cheesemaking!
Robyn
I am going to the store to buy gouda or Colby, sourdough bread and I’m going to make a grilled cheese sandwich for a city dweller whose mouth is watering after reading the cheesefromscratch recipe