Cheese-between-bread items have come a long way since the ubiquitous American cheese on white bread cooked in a skillet.
Cheesiest
Image courtesy of Steuben’s UptownFour types of grilled cheese sandwiches rising in popularity:
- Halloumi, which originates from Cyprus and is made of goat’s and sheep’s milk
- Paneer, a fresh cheese made from buffalo or cow milk originating from South Asia
- Panela, a fresh cheese from Mexico made from pasteurized cow milk
- Finnish juustoleipä/Swedish kaffeost, often called “bread cheese” or “oven-baked cheese” in the U.S. Less common than the other three, Datasesstial calls this “one to watch.”
Source: Datassential, Consumer Preference report
Cheese Influencers
Grilled cheese is a comfort food for many. “It is a safe item that reminds people of their childhoods,” says Helen Jane Hearn, senior director of enterprise programs at the Washington, D.C.-based National Restaurant Association. In addition, grillable cheeses make it easy to streamline menus since this is an ingredient that is versatile for a wide range of dishes, she adds.
Cheese as an experience has also gained ground in recent years. “Raclette, queso and fondue provide the communal and comfortable experience, as well as halloumi and other grillable cheeses,” Hearn says. “Italian cheeses are very popular when melted or grilled, and there is more openness to global flavors.”
Concept Close-Up
New York City
Image courtesy of Murray’s CheeseMurray’s Cheese was first established as a retail store in New York City, but now also operates two New York City restaurants — Murray’s Mac & Cheese, with fast-casual fare, and Murray’s Cheese Bar, a sit-down restaurant. Murray’s cheeses also are available in supermarkets around the country. Best sellers at its restaurants include Murray’s Melt and, of course, macaroni and cheese.
Clare Malfitano, chef at Murray’s Cheese, sees the demographic for artisan cheeses expanding, which has led to more taste explorations and experimentation. Murray’s uses ingredients that specifically highlight its cheeses. “Even the pasta we use for our macaroni and cheese, radiatore, was chosen because it has far more surface area than elbow macaroni or any other pasta used for our macaroni and cheese,” she explains.
Staff use a sandwich press for all cooked sandwiches, including the Murray’s Melt. “It just delivers an incomparable golden-brown outside with a perfectly melty inside,” Malfitano notes. “We use a lot of cheese, so the pressure and consistent heat applied from the top and bottom plates of the press guarantees a perfect grilled cheese every time.”
Malfitano adds that, when melting cheese, there are two objectives in choosing what variety works: meltability and flavor. “Aged cheeses lose their moisture over time and don’t melt like a young cheddar, Havarti or similarly high-moisture cheeses,” she says. “For flavor, some cheeses can lend some sweetness, so finding a balance of flavors by using a variety of cheeses is highly suggested for grilled cheese application as well as other cheese-forward dishes.”
Spotlight on Steuben’s Uptown, Denver
American regional diner Steuben’s Uptown in Denver has long highlighted cheese on its menu, but according to Sarah Goldstone, the diner’s executive chef, recently cheese has been garnering more attention on menus everywhere. “I have been seeing a lot of griddled cheese-wrapped items, large and over-the-top fried cheese, and whipped cheeses over the past year,” she says. “There’s something warm and comforting about melted cheese that seems universal.” She also notes that spicy cheeses have been on the upswing.
Steuben’s equipment lineup includes a flattop griddle, a broiler, an oven and a deep fryer.
