Key Takeaways
• For the best grilled cheese, Tillamook’s cook mixes middle white and sharp cheddar.
• The mixture of cheese guarantees a balanced, melting taste.
• Start in a warm pan and guarantee the warmth, guarantees the sticky cheese.
One of the first things I have ever learned for myself was a grilled cheese -sandwich. I watched my grandma white white bread with mayonnaise and soft butter with two slices of American cheese inside before I roasted it in a cast iron pan. Yours was the best, but in middle school I was able to successfully produce one for myself, and it was the perfect enjoyment – of course with a bowl of tomato soup – on a cold afternoon.
My culinary taste has developed a lot since then, but I still love a great grilled cheese -sandwich, and when I visited the Tillamook Creamery in Oregon last autumn (a kind of holy pilgrimage for cassipers like me) was her double Cheddar -grilled cheese. I loved it so much that I asked her cook Josh ArchibaldTo tell me how to do it and he is authorized.
According to Tillamook, the best cheese for grilled cheese
The Tillamook team followed grilled cheese perfection for about two years before the sandwich was brought to the menu on the dairy and at the PDX airport.
The chef from Tillamook, Josh Archibald, explains that Cheddar is better for her. “I am happy to use for my grilled cheese Two slices Tillamook Farmstyle Middle White Cheddar and two slices Tillamook Farmstyle Sharp Cheddar“, Says Archibald.” I found that using this mixture that you get the perfect balance made of creamy, melting, butter -like and the sharp Cheddar taste that we love. ”
Simply recipes / Tillamook
How Tillamook makes the perfect grilled cheese
Archibald begins to spread a mixture of butter and mayonnaise (my grandma was on something!) On thick brown of sourdough. “By using a mixture, we believe that we get the best of both worlds,” he says. “The butter is creamy and lush, while the Mayo roasts evenly to its bread, and a light almost ‘crouton-like’ crispy.” You can use any mayonnaise that you prefer, but Archibald says that you use a Mayo in Japanese style in Tillamook.
The chef starts his grilled cheese sandwich in a warm pan and increases the heat lightly if necessary. In contrast to some dishes that only advise the chefs once or twice to rotate only once or twice, Archibald says that he often likes to turn the sandwich over during the cooking time and turn to maintain perfectly melted cheese and a beautifully roasted appearance. “The deeper taste that comes when the bread is darker is more hearty and fulfilling than with a lighter toast,” he notes.
Pro tips for grilled cheese success
Since Archibald brought the legendary sandwich onto the menu, Tillamook has estimated a stunning 90,000 double cheddar cheese sandwiches every year, so you can be sure that you know exactly what you are doing. Here are some of Archibald’s tips:
- Use 3/4-inch-sour dough for the bread and push a 50/50 mix of Tillamook-Gesalzener Butter (whipped) and Japanese mayonnaise to create the perfect golden brown crispness and taste.
- It is easier to increase the heat during the cooking process than to reduce the heat, especially if you use a cast iron pan. I like to start in a warm pan, but I also get involved for a long cooking time and often turned to even brown and the cheese melts completely.
- Although Cheddar Tillamooks is cheese for grilled cheese sandwiches, Archibald offers that other cheese such as Mozzarella or smoked cheddar mix, even more flavor variations for love.
