{"id":7188,"date":"2020-10-17T19:07:14","date_gmt":"2020-10-17T23:07:14","guid":{"rendered":"https:\/\/cheeselover.ca\/?p=7188"},"modified":"2020-10-17T23:57:17","modified_gmt":"2020-10-18T03:57:17","slug":"we-love-ooey-gooey","status":"publish","type":"post","link":"https:\/\/cheeselover.ca\/index.php\/2020\/10\/17\/we-love-ooey-gooey\/","title":{"rendered":"We love the smell and the taste of ooey gooey"},"content":{"rendered":"<p><iframe loading=\"lazy\" title=\"We love the smell and the taste of ooey gooey\" width=\"665\" height=\"374\" src=\"https:\/\/www.youtube.com\/embed\/IDhp30NYKfg?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p><strong>When it comes to cooking with cheese, I\u2019m total devoted to recipes that call for melted cheese. There is nothing quite like the smell and the taste of ooey gooey.<\/strong><\/p>\n<p><strong>Which brings us to making my soon-to-be famous (with tongue in cheek) Three-Cheese Toastie.<\/strong><\/p>\n<p>The recipe was inspired by a cheese vendor in Borough Market in London, England, called Kappacasein. I learned about it during chat at a farmer\u2019s market at Brickworks several years ago which led me to <span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/youtu.be\/CqHcUJMNoBU\">a mouth-watering video on YouTube<\/a><\/span>.<\/p>\n<figure id=\"attachment_7182\" aria-describedby=\"caption-attachment-7182\" style=\"width: 665px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-7182 size-large\" src=\"https:\/\/cheeselover.ca\/wp-content\/uploads\/2020\/10\/toasties-plated-2-1024x746.jpg\" alt=\"\" width=\"665\" height=\"484\" srcset=\"https:\/\/cheeselover.ca\/wp-content\/uploads\/2020\/10\/toasties-plated-2-1024x746.jpg 1024w, https:\/\/cheeselover.ca\/wp-content\/uploads\/2020\/10\/toasties-plated-2-300x219.jpg 300w, https:\/\/cheeselover.ca\/wp-content\/uploads\/2020\/10\/toasties-plated-2-768x560.jpg 768w, https:\/\/cheeselover.ca\/wp-content\/uploads\/2020\/10\/toasties-plated-2-1536x1120.jpg 1536w, https:\/\/cheeselover.ca\/wp-content\/uploads\/2020\/10\/toasties-plated-2-2048x1493.jpg 2048w, https:\/\/cheeselover.ca\/wp-content\/uploads\/2020\/10\/toasties-plated-2-665x485.jpg 665w, https:\/\/cheeselover.ca\/wp-content\/uploads\/2020\/10\/toasties-plated-2-357x260.jpg 357w\" sizes=\"auto, (max-width: 665px) 100vw, 665px\" \/><figcaption id=\"caption-attachment-7182\" class=\"wp-caption-text\"><em>We love to showcase fabulous Canadian cheese when we cook, especially for family and friends.<br \/><\/em><\/figcaption><\/figure>\n<p>My Three-Cheese Toastie is all about showcasing Canadian artisan cheese. The recipe I developed\u2014by delicious trial and error\u2014originally called for a blend of three artisan cheeses, two from Ontario, one from Quebec.<\/p>\n<p>The main ingredient is cheddar. I tried others but always came back to cheddar.<\/p>\n<p><span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/empirecheese.ca\/\">Empire Cheese &amp; Butter<\/a><\/span>, in Campbellford, Ontario, northwest of Belleville, started making cheese in 1876. It\u2019s now owned by a group of dairy farmers and still dedicated to traditional handcrafted cheesemaking.<\/p>\n<p>In case you didn\u2019t know, cheddaring started in the village of Cheddar in southwest England in the 12<sup>th<\/sup> century. Yes, 12<sup>th<\/sup> century!<\/p>\n<p>We use the 2-year cheddar made at Empire. Older cheddars have less moisture and aren&#8217;t as good for grilled cheese.<\/p>\n<p>Two cheeses have supporting roles in our original recipe: Mountainoak Gouda and Louis d\u2019Or.<\/p>\n<p><strong>Mountainoak Gouda<\/strong><\/p>\n<ul>\n<li><span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/mountainoakcheese.ca\/\">Mountainoak Cheese<\/a><\/span><\/li>\n<li>New Hamburg, Ontario, just west of Kitchener-Waterloo<\/li>\n<\/ul>\n<p>Adam van Bergejik and his wife, Hannie, emigrated to Canada from the Netherlands in 1996. Sons and a daughter are involved in the dairy farm and cheese business.<\/p>\n<p><strong>Louis d\u2019Or<\/strong><\/p>\n<ul>\n<li><span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/www.fromageriedupresbytere.com\/\">Fromagerie du Presbyt\u00e8re<\/a><\/span><\/li>\n<li>Sainte Elizabeth de Warwick, Qu\u00e9bec, 1.5 hours southeast of Montr\u00e9al<\/li>\n<\/ul>\n<p>The Morin family are sixth generation dairy farmers. Across the street, in a former Roman Catholic rectory, is the fromagerie that Jean Morin founded in 2005. Since then, Morin was has won more awards than any other cheesemaker in Qu\u00e9bec.<\/p>\n<figure id=\"attachment_7184\" aria-describedby=\"caption-attachment-7184\" style=\"width: 665px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-7184 size-large\" src=\"https:\/\/cheeselover.ca\/wp-content\/uploads\/2020\/10\/toastie-on-black-1024x866.jpg\" alt=\"\" width=\"665\" height=\"562\" srcset=\"https:\/\/cheeselover.ca\/wp-content\/uploads\/2020\/10\/toastie-on-black-1024x866.jpg 1024w, https:\/\/cheeselover.ca\/wp-content\/uploads\/2020\/10\/toastie-on-black-300x254.jpg 300w, https:\/\/cheeselover.ca\/wp-content\/uploads\/2020\/10\/toastie-on-black-768x650.jpg 768w, https:\/\/cheeselover.ca\/wp-content\/uploads\/2020\/10\/toastie-on-black-1536x1299.jpg 1536w, https:\/\/cheeselover.ca\/wp-content\/uploads\/2020\/10\/toastie-on-black-2048x1732.jpg 2048w, https:\/\/cheeselover.ca\/wp-content\/uploads\/2020\/10\/toastie-on-black-665x562.jpg 665w, https:\/\/cheeselover.ca\/wp-content\/uploads\/2020\/10\/toastie-on-black-307x260.jpg 307w\" sizes=\"auto, (max-width: 665px) 100vw, 665px\" \/><figcaption id=\"caption-attachment-7184\" class=\"wp-caption-text\"><em>A Three-Cheese Toastie served with potato chips. It cries out for a light lager or a dry bubbly wine.<br \/><\/em><\/figcaption><\/figure>\n<p>Let\u2019s get started!<\/p>\n<p>Shred the cheese immediately after removing from fridge. If you let it come up to room temperature, you\u2019ll have a mess on your hands.<\/p>\n<p>Other ingredients:<\/p>\n<ul>\n<li>Red onion<\/li>\n<li>White onion (NOT cooking onion)<\/li>\n<li>Garlic<\/li>\n<li>Leek.<\/li>\n<\/ul>\n<p>Chopped fairly fine and mixed thoroughly into cheese blend. In equal parts. Tailor to your taste.<\/p>\n<p>Quantities are easy to remember:<\/p>\n<p>To make 10 sandwiches, you\u2019ll need 1 kilo or 1,000 grams of cheese mixture. If only 5 sandwiches, which we\u2019re doing, 500 grams of cheese mixture and 50 grams of onion\/leek\/garlic.<\/p>\n<p>We\u2019re shooting for about 100 grams of cheese per sammie. Equal cheese and bread for best results.<\/p>\n<p>Mix well.<\/p>\n<p>Other ingredients:<\/p>\n<ul>\n<li>Optional: Black Forest Ham, 2 slices, folded, per Sammie, approx 25 g per slice;<\/li>\n<li>Chopped chives, a pinch.<\/li>\n<li>Bread, at least one day old so it toasts nicely.<\/li>\n<\/ul>\n<figure id=\"attachment_7185\" aria-describedby=\"caption-attachment-7185\" style=\"width: 610px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-7185\" src=\"https:\/\/cheeselover.ca\/wp-content\/uploads\/2020\/10\/nice-crumb.jpeg\" alt=\"\" width=\"610\" height=\"466\" srcset=\"https:\/\/cheeselover.ca\/wp-content\/uploads\/2020\/10\/nice-crumb.jpeg 610w, https:\/\/cheeselover.ca\/wp-content\/uploads\/2020\/10\/nice-crumb-300x229.jpeg 300w, https:\/\/cheeselover.ca\/wp-content\/uploads\/2020\/10\/nice-crumb-340x260.jpeg 340w\" sizes=\"auto, (max-width: 610px) 100vw, 610px\" \/><figcaption id=\"caption-attachment-7185\" class=\"wp-caption-text\"><em>The lovely crumb of home-baked white bread, thanks to Mrs. K., ideal for grilling cheese sammies.<br \/><\/em><\/figcaption><\/figure>\n<p>We started out using <a href=\"https:\/\/stonemillbakehouse.com\/products\/bavarian-light-rye\/\"><span style=\"color: #ff0000;\">Stonemill Bakehouse Bavarian Sourdough Light Rye<\/span><\/a><span style=\"color: #ff0000;\">,<\/span> for that rustic look and flavour, but in recent times have come to prefer a plain white bread baked at home.<\/p>\n<p>For speed and efficiency when making 100 or more toasties at our local farmers market, we used butter-flavored PAM with excellent results.<\/p>\n<p>At home, we use either unsalted butter or mayo, slathered on the outside of both slices of bread. As the years slide by, we may be developing a preference for the mayo option, mainly because it produces such a nice even brown.<\/p>\n<p>If you\u2019re adding ham, to make what is called a Croque Monsieur, smear a small amount of mustard on the ham. To make a Croque Madame, top with a fried egg, sunny side up.<\/p>\n<p>Usually, we\u2019ll just use a non-stick frying pan, using a second pan or skillet to press down the toasties as they toast away. When we have more time, or guests, we\u2019ll use our <a href=\"https:\/\/www.amazon.ca\/Cuisinart-GR-4N-CGR-4NC-5-in-1-Griddler\/dp\/B002YD99Y4\/ref=sr_1_1?crid=2FXHBTBP6BECX&amp;dchild=1&amp;keywords=cuisinart+griddler+5-in-1+grill&amp;qid=1602974764&amp;sprefix=cuisinart+gri%2Caps%2C166&amp;sr=8-1\"><span style=\"color: #ff0000;\">Cuisinart Griddler<\/span><\/a><span style=\"color: #ff0000;\">.<\/span><\/p>\n<figure id=\"attachment_7186\" aria-describedby=\"caption-attachment-7186\" style=\"width: 665px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-7186\" src=\"https:\/\/cheeselover.ca\/wp-content\/uploads\/2020\/10\/toasties-what-happened-1024x768.jpg\" alt=\"\" width=\"665\" height=\"499\" srcset=\"https:\/\/cheeselover.ca\/wp-content\/uploads\/2020\/10\/toasties-what-happened-1024x768.jpg 1024w, https:\/\/cheeselover.ca\/wp-content\/uploads\/2020\/10\/toasties-what-happened-300x225.jpg 300w, https:\/\/cheeselover.ca\/wp-content\/uploads\/2020\/10\/toasties-what-happened-768x576.jpg 768w, https:\/\/cheeselover.ca\/wp-content\/uploads\/2020\/10\/toasties-what-happened-1536x1152.jpg 1536w, https:\/\/cheeselover.ca\/wp-content\/uploads\/2020\/10\/toasties-what-happened-2048x1536.jpg 2048w, https:\/\/cheeselover.ca\/wp-content\/uploads\/2020\/10\/toasties-what-happened-665x499.jpg 665w, https:\/\/cheeselover.ca\/wp-content\/uploads\/2020\/10\/toasties-what-happened-347x260.jpg 347w\" sizes=\"auto, (max-width: 665px) 100vw, 665px\" \/><figcaption id=\"caption-attachment-7186\" class=\"wp-caption-text\"><em>Yikes! We let the cheese warm up to room temperature and didn&#8217;t have sufficient heat on the grill.<\/em><\/figcaption><\/figure>\n<p>Medium heat works well. About 3 or 4 minutes per side, or until cheese melts and bread toasts. Serve while hot, cutting each sandwich on the diagonal to expose more of the ooey gooey. We start eating with our eyes, after all<\/p>\n<p>We\u2019ll usually serve the toasties with a handful of potato chips or a small tomato or gherkins or all of the above.<\/p>\n<p>In the toasties that you see in the video and photos, we went with cheese we had on hand:<\/p>\n<ul>\n<li>Medium white and orange cheddar from <a href=\"https:\/\/fromagestalbert.com\/?lang=en\"><span style=\"color: #ff0000;\">St. Albert Cheese Co-op<\/span><\/a><span style=\"color: #ff0000;\">,<\/span><\/li>\n<li><span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/baldersoncheese.ca\/balderson-cheddars\/balderson-double-smoked-cheddar\">Balderson Double-Smoked Cheddar<\/a><\/span>,<\/li>\n<li><a href=\"https:\/\/www.thornloecheese.ca\/en\/store\/86\/category_products\"><span style=\"color: #ff0000;\">Thornloe Balsamic with Caramelized Onion Cheese<\/span><\/a><span style=\"color: #ff0000;\">.<\/span><\/li>\n<\/ul>\n<p>The bread we used was house-baked white bread, not sourdough as incorrectly mentioned in the video.<\/p>\n<p>In any event, enjoy!<\/p>\n<p>Let us know how you like our toastie recipe with a comment below. If you\u2019re new to CheeseLover.ca, sign up for email updates in the upper right of the home page.<\/p>\n<p style=\"text-align: right;\"><em>\u2014Georgs Kolesnikovs<\/em><\/p>\n<p><em>Georgs Kolesnikovs, Cheese-Head-in-Chief at CheeseLover.ca, has never met a cheese he didn\u2019t like . . . well, hardly ever.<\/em><\/p>\n<figure id=\"attachment_7198\" aria-describedby=\"caption-attachment-7198\" style=\"width: 640px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-7198\" src=\"https:\/\/cheeselover.ca\/wp-content\/uploads\/2020\/10\/toasties-cne-stage.jpg\" alt=\"\" width=\"640\" height=\"512\" srcset=\"https:\/\/cheeselover.ca\/wp-content\/uploads\/2020\/10\/toasties-cne-stage.jpg 640w, https:\/\/cheeselover.ca\/wp-content\/uploads\/2020\/10\/toasties-cne-stage-300x240.jpg 300w, https:\/\/cheeselover.ca\/wp-content\/uploads\/2020\/10\/toasties-cne-stage-325x260.jpg 325w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><figcaption id=\"caption-attachment-7198\" class=\"wp-caption-text\"><em>We demonstrate how make Cheesy Melts cheese toasties on the CNE Celebrity Chef Stage.<\/em><\/figcaption><\/figure>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>When it comes to cooking with cheese, I\u2019m total devoted to recipes that call for melted cheese. There is nothing quite like the smell and the taste of ooey gooey. Which brings us to making [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":7181,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[527,123],"tags":[422],"brand":[],"class_list":["post-7188","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-toasties","category-cooking-with-cheese","tag-canadian-artisan-cheese"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts\/7188","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/comments?post=7188"}],"version-history":[{"count":16,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts\/7188\/revisions"}],"predecessor-version":[{"id":7206,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts\/7188\/revisions\/7206"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/media\/7181"}],"wp:attachment":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/media?parent=7188"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/categories?post=7188"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/tags?post=7188"},{"taxonomy":"brand","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/brand?post=7188"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}