Grilled Cheese Nirvana: Meltkraft

A grilled cheese seems like a simple matter, but it is possible, even easy, to screw up. My mother managed to ruin many a grilled cheese, either through neglect (too burned, er, toasted, for my tender palate) or too fancified, with plastic sliced tomatoes.

Meltkraft masters the genre. This artisanal grilled cheese restaurant, which opened right around the corner from me in Park Slope, Brooklyn, is a sibling of the Valley Shepherd Creamery, a gourmet food shop a few blocks away.

There is also an outlet in Philadelphia.

Valley Shepherd Creamery, a sheep farm in New Jersey, makes outstanding cheese, which is one key to amazing grilled cheese. Another is the bread. The outstanding bread is good enough on its own, and simply ethereal when smothered in melted cheese.

For the purist, the Shepherd classic is the way to go. There is just the right amount of crust and crunch, and oozing full fat cheese.  You can customize your sammy with truffle oil, bacon, duck fat or bacon fat for the non-vegetarians, or, if you must, tomato.

There is also a ‘melter skelter’ with pickled green tomatoes, jalapenos, BBQ potato chips and watercress, a messy nirvana that will leave you craving more.

For those who like their cheese cold, the Goat & Beets is a fantastic combo of goat cheese, fennel beets, arugula, honey and walnuts.

The café has a great selection of craft beers on tap, and you can take home a growler. For more kid-friendly fare, organic chocolate milk in a mason jar is the way to go.

But ymmy as the food is (there are also cookies, pastries and soups) the service is sorely lacking. We went on a Saturday just after the place opened, and our sandwiches took 45 minutes to get melted under the industrial toaster. But we gave the place another shot.

This time, one register wasn’t working and no one who placed orders there got their food started. Guess which line we were on? Then we were told that the salad or chip option that comes with the sandwich had turned into a $1 surcharge for the salad. We ordered salads, paid for the upcharge, got chips.

Cheese Loving Vegetarian

I could never be a vegan – I love cheese too much. So I was excited to be invited to a cooking class with Top Chef Ariane Duarte and the makers of Finlandia Cheese.

Finlandia has a new Lacey Swiss, with less fat and fewer calories. They also make Swiss, light Swiss muenster and other cheeses, all made in Finland.

We helped make a rich, gooey macaroni & cheese, with chipotle paste, and mushroom & Swiss cheese tartlets. The tarts are easy to make and if your kids like mushrooms, a fun dinner.

Chef Ariane’s recipe, below, can be tweaked with the addition of some chopped spinach or broccoli – I love to sneak in some greens.

Mushroom and Finlandia Swiss Tartlets
1c shitake mushroom sliced
1c Portobello mushrooms sliced
½ c domestic button mushrooms sliced
2 shallots diced
2T olive oil
1T butter
1T chopped parsley
1c Finlandia Swiss Cheese, small dice (I made this with the low-fat Lacey Swiss and it was just as good)
1/2c parmesan
Salt & pepper
4 eggs
2 c heavy cream
36 prepared tartlet shells

Preheat oven to 375 degrees.

In a sauté pan add butter and oil. Get hot and add shallots and mushrooms. Cook on high heat until mushrooms are brown and soft. Season with S&P. Add parsley.
In a blender add mushrooms, eggs, cream and parmesan. Blend for about 1 minute (not too smooth) Add in Swiss cheese. With a small scoop fill tartlets. Bake in a 375 degree oven for about 15-18 minutes.