Canal Junction Black Swamp Gouda

As the city is cloaked with such heavy snow, I found myself craving some gooey cheese nestled between some toasted bread. With all of these blasted grilled cheese restaurants opening up around town, I figured it may be helpful to remind everyone that preparing a grilled cheese takes about five minutes.

The key to a great grilled cheese, besides butter, is the quality of ingredients. When you set out to make a tasty sandwich, you need top quality bread (I'm using Dan the Baker's) and fantastic cheese. When I need a great local cheese, I either choose Laurel Valley Creamery or Canal Junction.

Due to it's greater availability, I often have some form of Canal Junction on hand. Their Headwater's Tome is a great hard cheese with a beautiful layer of ash settled right through the center. The Tome isn't anywhere near perfect for melting, but their Black Swamp Gouda poses a better option. Rich, nutty, and with a touch of funk, Black Swamp Gouda is a great choice for melting over a slice of bread to dunk into soup or just as a sandwich.

2 Tablespoons butter
1 onion, thinly sliced
1 teaspoon brandy
2 Tablespoons chicken stock
8 Slices Artisan Bread (choose Dan the Baker)
1/2 pound Canal Junction Black Swamp Gouda, sliced thinly

Preheat oven to 250
In a large saute pan melt the butter, over medium-low heat
Add the onions and caramelize over low heat until they are deep brown (about 35 minutes)
Add in the brandy and the stock
Continue to cook until the mixture looks mostly dry, and remove from heat
Arrange the slices of bread on a sheet tray
Layer the cheese evenly over top the bread and bake until the cheese has fully melted
Layer the onions across the bread and form the slices into sandwiches

Makes: 4 Sandwiches

Balance between the sweet onion and the mildly salty cheese creates a great grilled cheese that will remind you of a bowl of french onion soup.


Keep Eating,
JTFussy