"Toasty, nutty and fantabulously crunchy, with plenty of oozing cheese" is how Laura Werlin describes the perfect sandwich. Werlin has written five books on cheese, starting with The New American Cheese, and including not one but two books on grilled cheese (the latest is Grilled Cheese, Please!). The recipes here reveal the obsessiveness of someone who admits, "I used to dream about cheese." They range from a mac and cheese topped with more cheese in the form of cheddar crisps to a chopped salad with blue cheese in the dressing and more blue cheese sprinkled on top. Then there's her grilled cheese with andouille, made with both extra-sharp cheddar (for flavor) and Monterey Jack (for meltiness). They're the kind of recipes any cheese fanatic might dream about.
Building a Cheesier Mac and Cheese:
Cheddar A sharp aged cheddar, like Tillamook All Natural, has superb flavor.
Crisps Shred the cheddar and melt in a skillet to serve with the mac and cheese.
Wine Pair the dish with a berry-rich California Pinot Noir.
Paprika adds smoky flavor to this super-creamy dish that includes Fontina, cheddar and mascarpone. Cheese crisps replace the usual bread crumbs on top.
- Laura Werlin
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- A Sparkling Wine and Cheese Tasting Party
- Beer and Cheese
- Cheese Guru
- Terrance Brennan’s Quick Cheese Guide
- Strategies for Cooking with Cheese
- Creating the Perfect Cheese Plate