Smoky Grilled Cheese

By Raybird. 
Servings: 3. Vegetarian 

This grilled cheese tastes like it's just been grilled over an oakwood fire. By mixing the Ford Farm Dorset Red and Mild Coloured Cheddars, we get the delicious combination of a bold smoky cheddar with a subtle sweet cheddar. These cheddars melt quickly and can dry out if heated for too long. This is why we start by just grilling the bread until browned and crisp, and adding the cheese later and cooking just until the cheese is at its optimum melty gooeyness. 


Sourdough Bread, sliced

6 slices

Butter, soft

45 grams (3 tbsp)

FF Dorset Red Smoked Cheddar, grated

100 grams (1 cup)

FF Mild Coloured Cheddar, grated

100 grams (1 cup)


    1. Perform ceremonial dance to the Cheese Gods.
    2. Grate your Ford Farm Dorset Red and Mild Coloured Cheddar and mix them together.
    3. Spread butter on both sides of your sourdough slices.
    4. Place your buttered sourdough slices on a medium hot pan or cast iron grill. If your pan isn't big enough for all 6 slices, start with 4 (2 sandwiches) first. Once the bottom is golden brown, flip the slices.
    5. Place the cheese mixture on top of 3 of the 6 bread slices. Don't worry about cheese landing on the pan or melting through the holes of the bread. Those bits of cheese are going to get extra crispy and flaky. Now close the sandwiches with the other three slices.
    6. Continue grilling on medium-high heat until the cheese is melted and the outside of the sandwich is brown and crunchy. Timing is key, if you cook the sandwich for too long the cheese gets dry instead of gooey. If you don't cook it long enough, it won't have the crunchy exterior.