A long day, a great meeting, an earned indulgence – grilled cheese is the correct answer, especially since Saturday, April 12th is National Grilled Cheese Sandwich Day! (yes, it’s a thing. And yes, it’s delicious.)
Who better to talk all-things-cheese than DFM’s own Rich Rogers, ACS CCP (American Cheese Society Certified Cheese Professional), Cheesemonger, and proprietor of Scardello Artisan Cheese. Rich fell in love with cheese in 2006, found a class for aspiring professionals in NYC taught by two soon-to-be cheese heroes of his, Daphne Zepos and Max McCalman, learned a lot (a lot), then opened the Scardello’s Oak Lawn location in 2008.
In 2016, Scardello expanded to The Market, offering cut-to-order cheeses, focusing on handcrafted Texas and domestic options. There are shelves full of canned and jarred goods, such as anchovies, pickles, jams, mustards, that pair well with sandwiches and cheese boards, along with an array of unique wines and beers, as well as a selection of rotating wines and beers on tap. But what Scardello is really known for at the Dallas Farmers Market is their customizable grilled cheese sandwiches.
Scardello’s classic grilled cheese is made with Prairie Breeze, a sweeter style of cheddar created by the Milton Creamery in Iowa. Add ham or prosciutto, sliced tomatoes, fig jam, or really enjoy a sweet and savory experience with onion jam, which works so well with gooey melted cheese. Ask for their recommendations, and prepare yourself to be wowed.
If you’d like to gather your own ingredients at DFM and experiment with grilled cheese at home, Rich’s personal favorite style of cheese to use is Alpine. These are “cooked and pressed” cheeses like Gruyère, Comté, Raclette, and a whole list of fun sounding cheeses like Chällerhocker, Alp Blossom, and Hornkuhkäse. He likes to add a little Gruyère, a little Raclette, and a little Chällerhocker for his sandwiches. Perfection. Combine chopped chives or caramelized onions to an Alpine cheese base like Comté or Gruyère, and indulge in French onion soup in sandwich form, or sauteed mushrooms with a Raclette for something a little more funky. Get creative with your basic grilled cheese by adding a bit of blue cheese and apple slices for the perfect sweet and savory balance or a little feta with chopped mint, reminiscent of a spring day.
No matter the cheese, make sure to start with a hot surface covered in quality butter. The bread soaks up the butter as it starts to cook and creates that beautiful toasty crunch. The big key is not making the pan too hot, which leads to the outside of the sandwich getting overdone while the cheese inside isn’t fully melted.
Scardello embraces the role as “Cheese Enthusiasts” by sharing their excitement with their guests. Take the time to celebrate with them this Saturday the quintessential yumminess of a grilled cheese sandwich. We promise it’s good for your heart and soul.
