These are the cheeses The Lady uses when she makes my very most favorite mac n cheese. I decided this combination would also make a great grilled cheese.

I suggest you enjoy these grilled with a cup of Tomato Soup. Around the manse, we always enjoy Organic Creamy Tomato from Pacific Natural Foods.


9 Grain Bread

Golden Glen Creamery Farmstead Butter

Beecher’s Flagship

Roth-Kase Gran Cru Gruyere

BelGioioso Fontina

For simple instructions on how to assemble a perfect grilled cheese sandwich,please click here.

Also, please visit Golden Glen Creamery by clicking here.

You can visit Beecher’s Website by clicking here.



As we begin our month-long tribute to the ubiquitous Grilled Cheese sandwich, I found an article that features several local Portland Restaurants and Food Carts that feature or offer Grilled Cheese Sandwiches. My thanks to Kyle O’Brien and The Oregonian for sharing this “Grilled Cheese Guide”:

By Kyle O’Brien, Special to The Oregonian

The lure of melted cheese is difficult to resist. It hearkens back to childhood, when mom used to take two slices of bread, slap some cheese in the middle and grill it to gooey, melted perfection. But some see grilled cheese as starter food, something easy to make that’s only fit during your younger years, before your palate has matured.

For so long, the grilled cheese sandwich has been relegated to the kids menu, a culinary afterthought for those in the single-digit age set. But, lately, grilled cheese has been pulled from the back of the menu and given a loftier status, on par with panini and brisket. The NBC show “America’s Next Great Restaurant” even features a contestant who sees the power of cheese as so strong that he’s pitching Meltworks, a restaurant that boasts grilled cheese for grown-ups.

The downturn in the economy has found people eating in more, or searching out comfort foods at restaurants. This helped spawn the latest interest in the simplicity of the grilled cheese sandwich. More restaurants are including a version, often adding grown-up flourishes, such as smoked jalapeños, sauteed mushrooms and fancier cheeses.

Portland has options all over the city — at retro diners, upscale cheese bars and a few requisite carts. This trend has clearly gone beyond Wonder bread with Velveeta.

With April being National Grilled Cheese Month, and April 12 National Grilled Cheese Day, this spring is the perfect time to get your grill on.

For the list of restaurants/carts and grilled specials, click here for the tour – it’s well worth the click…

Photo Copyright 2011 by Doug Beghtel for The Oregonian

Up next: #1 of 30 Grilled Cheese Sandwiches created by The Lady featuring cheeses reviewed on our cheesemonger blog…


 Recipe adapted from The Adaptable Feast


 2 large yellow onions, thinly sliced

2 tablespoons plus 2 teaspoons extra-virgin olive oil

3 thyme sprigs

1 cup dry vermouth or dry white wine

8 cups packaged mushroom stock

1 bay leaf

One 2-inch piece Parmigiano-Reggiano rind (Most cheese shops sell Par/Reg rind at a reduced price – at The Lady’s kiosk it is Half-Price)

¼ teaspoon dried savory

Twelve ½-inch-thick slices crusty baguette

½ teaspoon minced garlic

Salt and freshly ground black pepper

2 cups grated Gruyère cheese (about 8 ounces)

1 beef bouillon cube (such as Knorr brand) or 1 tablespoon veal demiglace Base


  1. Preheat the oven to 350°. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onions and thyme and cook, stirring, until the onions begin to brown, about 15 minutes. Add ½ cup of the vermouth and, using a wooden spoon, scrape up the browned bits on the bottom of the pan. Cook until the vermouth has evaporated, about 4 minutes. Add the remaining ½ cup vermouth, scrape the pan again and simmer for 4 minutes longer. Transfer the onions to a 3-quart stockpot and add the mushroom stock, bay leaf, Parmigiano-Reggiano rind and savory. Bring to a simmer, cover and cook for 30 minutes.

 2. Place the baguette slices on a baking sheet. Smash the garlic into a paste with the side of a knife and combine with the remaining 2 teaspoons of olive oil in a small bowl. Brush the baguette slices with the oil, sprinkle with salt and pepper and bake until golden brown, about 20 minutes. Place 1 slice of toast in the bottom of each of 4 ovenproof soup bowls.

Preheat the broiler.

 3. For the vegetarian variation: Remove the thyme sprigs, bay leaf and cheese rind

from the soup and discard. Transfer 2½ cups of the soup to a small saucepan, season

with salt and pepper and keep warm over low heat.

4.Add the bouillon cube to the remaining soup in the large pot and simmer for 5 minutes.

 Season with salt and pepper.

 5. For the vegetarian variation: Ladle the vegetarian soup into an ovenproof bowl, top

with 2 baguette slices and sprinkle with one quarter of the cheese. Place the bowl on a

rimmed baking sheet.

 6.Fill the remaining 3 bowls with the bouillon-flavored soup and top with the remaining

baguette slices and cheese. Place the bowls on the baking sheet. Broil the soups, watching closely, until the cheese is bubbly and brown, about 2 minutes.

Serve immediately.

 For the vegan variation: Omit the cheese rind in the soup, omit the cheese topping;

serve with garlicky baguette toasts only.

 Serves 1 vegetarian and 3 omnivores