Laura Werlin

While this book, published in 2007, is somewhat dated when it comes to mentions of specific cheeses, as some have come and gone, much of the information remains sound. I have many different books on cheese, and Werlin's approach here is unique, honed in on the full sensory experiences offered by different cheeses and how to enjoy them to the utmost.

She breaks cheeses down into eight categories: fresh, semi-soft, soft-ripened, surface-ripened, semi-hard, hard, blue, and washed-rind, and notes that some cheeses can be categorized in different ways dependent on age and make. Each category then breaks down the cheeses' ideal uses, with some examples of specific cheeses organized by place of origin, followed by tips on tasting experiences that includes a tasting scenario using recommended cheeses and different accompaniments for comparison and contrast. The section ends with recipes. Additional information includes notes on history, wine pairings, and science.

In all, it's an interesting read and a useful book to keep with my other cheese books.… (plus d'informations)

My View:
When I first thought of reviewing this book, I honestly couldn't believe that there could be that many different kinds of grilled cheese sandwhiches. I mean I am thinking slap some butter on the bread and unwrap a few processed chesse slices then throw the thing in the pan and wait until the cheese pretty much oozes out and you smell the aroma of burnt toast. Now if you wanted change well that just meant you tossed on some of that thinly sliced ham that you can buy next to the bologna. I think she took the words outta my mouth about being blown away when she describes the Grilled Cheese International.

"���When I judged the 1st 8th Annual Grilled Cheese Invitational in Los Angeles in April 2010 (don���t ask why it���s called the ���1st 8th���), it pretty much rocked my world."
I was floored that it became more of a science project than a average "walk down memory lane" sandwich. And let me tell you most of the recipies looked mouth watering. I thought it would be fun for the kids to get involved with this one. So we did make some of them over the holidays. They had a blast!! (More on that later)

"What you���ll also find in this book is everything from basic grilled cheese to exotic,from nostalgic to modern, from ethnic to all-American,from savory to sweet..." You will learn about the best breads for grilled cheese and, of course, the best cheeses.Also find out whether it���s best to spread butter, use mayo, or brush oil on the bread; what kind of pan to cook it in; and how to make it on the stovetop or in a sandwich make.

There are chapters such as:


ratio rationale which is the proper ratio of bread to cheese
Flavor the bread, not the Pan
nonstick versus Cast iron
sandwich Maker sense
outdoor Cooking
Cover and Cook
Also covered are things like:


Easy-to-find melters for example Cheddar, Colby, Colby-Jack, Fontina, Gouda, and many more.
Slightly more exotic melting cheeses such as Manchego (sheep���s milk cheese), Midnight Moon (goat Gouda) ,Ossau-Iraty (sheep���s milk cheese) and much more.
I mean honestly who would have thought that so much went into this. I enjoyed reading the recipies and enjoyed watching the kids try to make the perfect sandwich. Each had their favorite they wanted to try and a few did get the " Ewww, we are so not making that!!! For example; Erika's PB & Cheese. That one I don't think I would let them make. I know she does say you will be surprised that it actually is good BUT it just a bit to much for me.

I like how she also adds recipies from places that sells grilled cheese such as "The American Grilled Cheese Kitchen located in San Fransico or the Grilled Cheese Truck from Los Angeles. I also like that there are some sides that you can make right along with your choice of sandwiches. She even goes so far as to match them up for you so that you can have a really good combination.

Now, a bit and blurb about how the kids did. They each tried so very hard to follow all of the tips and tricks. You would think they were designing the Atom Bomb the way they delicatly moved everything they needed out on to the counter. They grated ever so slowly so that each shred (I swear) was the same length. It was actually funny and sweet at the same time.

When it was time to eat them I could almost see tears welling up in thier eyes because their masterpieces were going to be gone. But oh my goodness they were so good! My personal favorite was all of them they made (but I liked my oldest sons called "The Greek")

I would love to add this book to our kitchen cookbook library. It would be a well used addition and I really am going to keep my eye out when it hits the stores.… (plus d'informations)