Homage to fromage

Several kinds of cheese in the fridge provide endless possibilities for lunch or dinner.

Rich Clabaugh - Staff

No longer must a cheese lover shop at a specialty store. These days, ordinary supermarkets are offering a dizzying array of cheeses – from Anejo enchilado to Queso blanco. Even the cook looking for ordinary Swiss and cheddar will find numerous options. (Low-fat? Flavored? Imported? Rind on?)

How's a home cook to choose the best one for eating out of hand or for topping the perfect pasta or salad? Check our chart to discover the characteristics and flavor of various types of cheese – and then experiment.

Instead of Jack and Gouda in the Ultimate Grilled Cheese Sandwich recipe, for instance, try other combinations. Soon you'll have a combination that's as individual as you are!

Ultimate Grilled Cheese Sandwich

8 slices raisin bread

4 ounces (1/2 cup) butter, softened

1/4 cup honey mustard

8 bread-size slices Jack cheese

8 slices applewood-smoked bacon, fried crisp

1 large Granny Smith apple, cored, quartered, and each cut in 6 slices (24 slices in all)

4 bread-size slices smoked Gouda cheese

Spread each slice of the bread on one side with soft butter. Turn over and generously spread with 1 tablespoon honey mustard.

Place a slice of Jack on each bread slice (mustard side up).

Top half the slices (mustard/Jack side up) with 2 slices of bacon. Shingle 6 apple slices over the bacon.

Top remaining 4 slices (mustard/Jack side up) with a slice of smoked Gouda.

Assemble the sandwiches, pressing together and leaving buttered side of bread exposed.

Heat a large, heavy-bottomed sauté pan over medium heat.

Grill the sandwiches in batches, cooking until golden brown on one side, then flipping the sandwich over and browning.

Place on serving plates. Cut sandwich in half or quarters on bias. Serve immediately. Serves 4.

Source: Wisconsin Milk Marketing Board

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