Best Grilled Cheese in the U.S.
F&W's Mad Genius Tips and More Featured Video
Editors' Favorite Slideshows
Add a Comment
Ever since Terrance Brennan met his first runny, robust Époisses in the early 1980s, he has dedicated himself to cooking with cheeses. During lunch at Artisanal, the menu highlights several in sandwiches like The Big Cheese, featuring Fontina, Taleggio, Gruyère and Emmenthaler, and the chichi Frenchie with Brie, mushrooms and black truffles. artisanalbistro.com.