Raclette and Mimolette Grilled Cheese
Raclette and Mimolette Grilled Cheese Cropped
Pair with Pilsner

Two-Cheese Double-Down

Ingredients

¼ lb. wedge Raclette cheese, coarsely grated

¼ lb. wedge Mimolette, coarsely grated

¼ lb. thinly sliced Bayonne Ham prosciutto 

½ cup arugula, washed, dried

1 Tbsp. Extra Virgin olive oil

1 Empire or Gala Apples, cored, thinly sliced

as needed salt/black pepper              

2 slices whole grain bread

French butter

Steps

Toast the slices of whole wheat until golden brown and slather with butter. In a non-stick pan combine the grated cheeses over a medium-low flame with a little butter and stir until melted and bubbly. Toss the arugula, olive oil and salt/pepper on the side. Assemble the sandwiches as follows: bread, prosciutto, melted cheese scraped from skillet, dressed arugula, slices of apple.

Secret de Fromage No. 378

A wheel of Mimolette must be turned once a week for at least six months while ripening. Make sense, since people often flip when they try it.