The secrets to mouth-watering grilled cheese

From Cowgirl Creamery, a lesson on perfecting the classic comfort food

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Cheese empresses
Thomas J. Story

Cheese empresses

Peggy Smith and Sue Conley have built Cowgirl Creamery into one of the best cheesemaking companies in the country—and sold hundreds of grilled cheese sandwiches at Sidekick, their San Francisco lunch counter. Now, they’ve written a cookbook, Cowgirl Creamery Cooks (Chronicle Books; $35), with a whole section on grilled cheese.

“It’s more about technique than a recipe,” explains Conley, “and flavor combinations that elevate ordinary grilled cheese to an exquisite experience.” In her home kitchen in Petaluma, with the scent of browning butter and nutty cheese billowing from the stove, the Cowgirls showed us how to do just that.

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