Quesadilla cheese is here!

Well, folks, your days of searching for a melty, gooey, fairly neutral cheese for quesadillas is OVER. Forager has made a queso fresco that is just fantastic! You can buy this at Whole Foods.

While I do love this cheese in a quesadilla with, well, everything in it…..I have found it is also the magic ingredient to the world’s best gourmet grilled cheese sandwich.

My recipe:

-Get two slices of Acme bread’s Pain au Levain

-Brown some maitake mushrooms in a pan with some Miyoko’s butter, and then transfer mushrooms to a plate

-In the same pan (cast iron, preferably), melt some more Miyoko’s butter and place one piece of the Acme bread down.

-Add some Forager Parmesan cheese, a layer of the Forager queso fresco, the browned maitake mushrooms, and another layer of the queso fresco. You want a lot of the queso fresco for the gooey melt factor, and the Parm for the salty taste

-Add the top piece of bread, and flip the sandwich to brown each side. I suggest covering the pan with a lid for a minute to ensure a melty sandwich!