All things delicious and cheesy. Find more pictures on the melted cheese Facebook community page @ http://goo.gl/VwDGu
Paradise Cove Beach Café: This is for everyone who spent their childhood on the beach, because there is nothing quite as kid-friendly or nostalgic. It's sunny-day perfection. The triple decker of sunset-orange cheese is salty just from the air and carries a faint and thoroughly expected taste of the seafood being fried nearby. As L.A. as can be. Normally, the gritty crunch of sand in your food isn't a good thing, but here it's part of the joy of the American cheese on slightly charred white
Grilled Cheese Truck: We love that part of the appeal here is the experience. For the as yet un-jaded, waiting in line in front of a cartoonishly colored catering truck for a freshly made sandwich on the side of a street -- whether it be during a dull day at the office or after a few drinks -- is still a sort of bonding experience worth seeking out. What you get for your time is an effortless, satisfying sandwich. Manageably sized, reasonably priced, full flavor, lots of options.
Grub: You want comfort food? Close your eyes. Take a bite. Don't be dainty, don't be shy. This one is easy. As long as you take easy to mean a crispy-melty, sharp and mild mouthful of delicious. Two types of cheese -- Cheddar and jack -- on perky, dill-flecked slices of bread that are buttery without being greasy, and have not been completely flattened by an overly eager line cook. Called the After School Special, it's most certainly special.
City Tavern: Something about chef Jessica Christensen's beguiling pimento cheese twist on the classic makes us think of a beloved small-town lottery winner who went in for a big-city makeover. It's a million bucks worth of very down-to-earth and approachable. Pimento cheese, a Southern staple, is a creamy mess of sweet-charred red peppers swirled into '70s-era cocktail-party cheese dip. Heavenly stuff. When coupled with a beer -- another thing City Tavern does right
“As the nation’s leading producer of cheese, it seems only natural that Wisconsin would have its own Grilled Cheese Championship,” said Patrick Geoghegan, senior vice president of corporate communications for WMMB. “The contest provides a great way for us to celebrate and promote Wisconsin’s dairy industry. We expect the competition to be stiff and the sandwiches to be delicious as we crown the first-ever Wisconsin Grilled Cheese Champions.”
The number of cheeses out there is enormous, and all of them can be used to dress up those two pieces of bread and make a grilled cheese into a gourmet dish. Try different varieties like gruyere, manchego, blue cheese, fontina, Swiss or goat cheese, or combine several different cheeses for a rich flavor combination in every bite. You can also add spices like rosemary, pepper or basil for an extra splash