Happy National Grilled Cheese Day!

While there’s a place in the world for the grilled cheese of childhood, there are countless, beautifully melting artisanal cheeses that — add a big green salad and a glass of wine — handily elevate grilled cheese from nursery food to Sunday dinner.

Below are five nuanced and easy-melting cheeses.

In celebration of National Grilled Cheese Day, April 12, each day this week we’ll be pairing one of these cheeses with our housemade focaccia (made from local, organic, stone-ground grains) for a sophisticated, one-day treat.

Additionally, all five cheeses will be 10% off at our cheese counter this week.

So come on over for lunch, or buy a slab of focaccia, a few pieces of cheese and a jar of pickles (or better, our prepared broccoli rabe, sautéed with garlic and chili flakes!) and consider yourself a patriot.


This gouda is born at the Cono cheesemaking plant in Northern Holland, where wheels are hand-selected and sent to affineur (that’s French for a person who ages cheeses) Betty Koster at the L’Amuse cheese shop. Betty matures them in an environment warmer than traditional gouda-aging facilities. The increased temperature during aging is one of many techniques that bring out deep, complex flavors that otherwise take much longer to present themselves.

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