Growing up, on the weekends my Grandmother would take me to have lunch at one of the country club’s on the island. We would sit at one of the tables looking out onto the ocean and I would always order the same thing: Grilled Cheese.
There is an endless list of inside jokes between my friends and I that revolves around my love of cheese. Dining at a trendy restaurant and they have a cheese platter? We’re getting it. Free cheese samples at Bristol Farms? You bet I’m making a second loop around the store and pretending I didn’t have one the first time around — which is also exactly how this blog post got started.
On my last visit to Bristol Farms, their cheese of the month was “Casatica di Bufala”, which I now know is a type of cheese made with buffalo milk rather than cow’s. While browsing the cheese section, I spooned a heap of the Casatica onto a tiny square of toast and walked away, assuming it was brie. But the taste had me so stumped that I came back around, on a mission to find out why this cheese tasted so unlike anything I’ve had before. I’ve had buffalo burgers, but never buffalo cheese! Before the month is up I’ll be smearing this all over my sandwiches and baking it inside pastries.
Fig and Buffalo Milk Grilled Cheese
I N G R E D I E N T S :
- Casatica di Bufala (buffalo milk cheese)
- fig jam
- 2 tbsp butter
- 2 slices of bread
I N S T R U C T I O N S :
Lightly toast the slices of bread till just golden brown.
Slice the cheese into long, even pieces. Butter one side of each toast. Spread fig jam onto the non-buttered side of one of the toasts. On the other toast, arrange the cheese so it covers up most of the bread, without any gaps.
Bring the two pieces of toast together and place in a pan on the stove over low-medium heat. Cover the pan with a lid to trap heat inside so the cheese will melt. Check the grilled cheese constantly to make sure the toast does not burn. When it’s become a dark brown color, flip to the other side and repeat process.
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