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I think it was made from Gruyere and the bread was grilled with this compound herb butter, decadent and amazing ... as far as screwing up grilled cheese, it's mostly about the bread - if you don't cook it long enough or use too much fat and the bread is soft and wilted that's no good...or if you don't use fat at all and it's TOO hard and crusty and it's like you put cheese between slices of stale bread
When we were on a scientific meeting in Geneva Switzerland they had a special Swiss cheese extra made for being grilled and you should stick some bread in it and eat it that way. They also had a very good white wine that matched the taste very well. That is important as strong cheese totally knocks out any white wine usually. The cheese was excellent and I never got something like it ever since.
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