April: National grilled cheese month

Friday April 5, 2013

April is National Grilled Cheese Month, which means it’s Vermont Farmstead Cheese Company’s favorite time of the year! w/px In honor of this delicious month-long celebration, our team has put together some wow-factor (yet easy to make!) grilled cheese variations to share with your readers. The sandwiches showcase Vermont Farmstead Cheese Co.’s award-winning artisanal cheeses, including the creamy Lillé, raw-milk Farmstead Cheddar, and semi-soft BrickHaus Tilsit.

Vermont Farmstead Cheese Co.’s cheeses are available across the country via specialty retail locations and the company’s website,vermontfarmstead.com. Recipes and photography included below; please let us know if you would like more information.

Vermont Farmstead Cheese Company Celebrates Grilled Cheese Month Recipes by Vermont Farmstead Cheese Company

The French Connection

Yields 2 sandwiches


4 slices of French bread

4 oz. Vermont Farmstead Cheese Company Lillé

10 strawberries, quartered

2 Tbsp. butter, room temperature

8 basil leaves

1 tsp. balsamic vinegar

1/2 Tbsp. granulated sugar


Thirty minutes before making sandwich, clean and quarter the

strawberries. Combine the strawberries, balsamic vinegar and sugar in

a bowl and gently toss. Let ingredients sit at room temperature for

30 minutes.

To make sandwich, butter sliced bread with room temperature butter. To construct sandwiches, place bread butter-side-down and layer 2 oz. sliced Vermont Farmstead Cheese Company Lillé, basil leaves and top with half of strawberry mixture on each sandwich.

Transfer to hot skillet and cook until cheese is melted and bread is nicely browned.

The Vermont Sunrise

Yields 4 sandwiches


1 can of store-bought biscuits

12 slices of Vermont Farmstead Cheese Company Farmstead Cheddar

12 slices of bacon

1 Granny Smith apple, sliced

4 Tbsp. butter, room temperature

2 Tbsp. Vermont maple syrup, warm


Bake the biscuits in the oven as directed while cooking the bacon in a skillet. Set bacon aside.

When baked, cut the biscuits in half and butter the outsides of each biscuit. To construct sandwiches, layer Vermont Farmstead Cheese Company Farmstead Cheddar slices, then apple slices, and top with bacon.

Drizzle each sandwich with 1/2 Tbsp. warm maple syrup, close with top half of buttered biscuit. Place sandwich on skillet and grill until heated and cheese melts.

BrickHaus, Bird & Brussels

Yields 2 sandwiches


6 oz. Vermont Farmstead Cheese Company BrickHaus Tilsit

6 Brussels sprouts, sliced thin

2 cloves of garlic, minced

6 oz. turkey breast, sliced

4 slices of marbled pumpernickel rye bread

lemon aioli (recipe below)

2 Tbsp. butter, room temperature

Lemon Aioli

1/2 cup mayo

1 teaspoon grated lemon zest

1 Tbsp. fresh lemon juice

1 tsp. Dijon mustard

1 clove garlic, minced

pinch of salt

pinch of pepper

To make aioli, simply combine ingredients in bowl and set aside.


Add 1 Tbsp. butter to a heated skillet and once melted, add the Brussels sprouts and 2 cloves of garlic. Stir while cooking until Brussels sprouts are slightly wilted, about 3 minutes. Season with salt and pepper.

Transfer cooked Brussels sprouts to a bowl and wipe out skillet.

Butter one side of each slice of bread and put butter-side-down. To construct, lay sliced bread butter-side-down and layer half the cheese, turkey slices and a portion of the cooked sprouts. On the top slice, smear with lemon aioli and close sandwich. Place butter-side-up on the other half of the sandwich.

Carefully place sandwiches on skillet and grill over medium-high heat until cheese is melted and bread is nicely browned.


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