I had no idea what cheese would fit with the ingredients I was going to include. I almost chose beer cheese, but the sous chef talked me out of that. Instead, after searching Whole Foods, I went with a cheese I had never seen before, Kaltbach Apline Extra Cheese.
"KALTBACH Alpine Extra is a new creation aged to perfection by the cellar masters at the Kaltbach caves located on the edge of the Wauwiler Moos area in the canton of Lucerne, Switzerland. (PerishableNews.com)"
How can you go wrong with a cheese that is aged in caves in Switzerland? Really, you can’t. Emmi, the company that is responsible for this yummy cheese, also makes a Gruyere variety as well as Emmentaler. All of these cheeses are in the same family, with slight differences. In the case of the Kaltbach, it has a nutty, creamy and very delicious flavor.
Originally I stumbled on this raw milk cheddar and thought I would use it as the only cheese but as I continued looking, I saw the Alpine Extra and preferred it. Then I thought, why not use two cheeses? One can never have too much cheese in a grilled cheese. I bought a large chunk of the Alpine Extra and small chunk of the Grafton Village to use as a secondary cheese.
Grafton cheese handcrafts artisanal cheddar cheese that is aged from one to four years. This award-winning cheddar is made from primarily Jersey cow milk (raw milk, hormone free), all from small Vermont family farms.