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April is the time to celebrate an iconic comfort sandwich.
Take a minute and think about what your perfect grilled cheese looks like. Is it crispy and golden or ooey and gooey? Well, no matter how you prefer your sandwich, it’s time to pull out the butter (or mayo—I don’t judge!) and your favorite cheese to celebrate National Grilled Cheese Month.
To learn more about the beloved sandwich and the dairy industry, we turned to Woodbury resident Lisa McCann, licensed dietician and manager of sustainable nutrition partnerships at the Midwest Dairy Association, a Minnesota-based organization that works with 3,600 dairy farms in a 10-state region—1,650 of which are based in Minnesota.
Lisa McCann. Photo: Vick Studios
What role does cheese play in American food culture, and why does the grilled cheese sandwich remain such an iconic comfort food?
There’s really something decadent about cheese. It’s so versatile, comes in so many forms [and] you can do so many things with it. It’s a good addition to any diet, and it’s very nutritious … Anything that is nutritious and delicious is a big win. Relating to that, it’s the No. 2 source of calcium. Even those with lactose intolerance can eat hard cheeses, like cheddar, hard mozzarella and Swiss, because they have low lactose and high-quality protein. It’s easily paired with other foods like fruits, veggies and bread—if you don’t have a veggie lover, add cheese on it and it tastes totally different.
What types of cheese do you recommend for the perfect grilled cheese, and how do you make it melt well?
You can go the gamut with grilled cheese. The biggest trick to making them melt is going slow. Most of us turn the heat up too much; then you get a burnt outside and a cold inside. You can use any different cheese. My go-tos are cheddar, American, Swiss, provolone and pepper jack for a little kick … You can go fancier [with] smoked Gouda, Asiago white cheddar or Gruyére.
How do dairy farmers ensure quality and sustainability in the industry?
It all starts with making high-quality milk. It takes 10 pounds of milk to create one pound of cheese. You can’t make cheese without milk, and dairy farmers have a long, shared, deep commitment for taking care of their animals. It’s their No. 1 focus. If you don’t have happy, healthy cows, you won’t get good milk … Ninety four percent of dairy farms are family owned; they live on the farm, and a lot of them are generational farmers, so they’re committed to sustainability [and] using their water, land and soil resources.
Nationally, all dairy farmers have a commitment to be more sustainable … Ninety eight percent of milk produced by dairy farms participate in the FARM (Farmers Assuring Responsible Management) Program, which is the first recognized animal care program [and] they’ve added sustainability to that.
Have you noticed interesting grilled cheese trends, such as artisan cheese, bread pairings or flavor combinations?
Pressed sandwiches are big, like smashed burgers. That’s kind of fun. Dipping sauces—people love their sauces. Adding seasonings like Parmesan cheese to the butter; that makes it crispy and adds a different flavor. There’s so many things you can do!
How does Grilled Cheese Month support dairy farmers and cheesemakers?
It’s always good for both cheesemakers and dairy farmers. Any awareness is great. I see a lot of retailers and restaurants promoting a special recipe, [and] that’s a way to draw in customers and create more excitement for different cheeses. Plus, influencers with the cheese pull, which is a very good photo moment—all of it creates more demand, creativity and versatility.
Grill the Expert
Lisa McCann of the Midwest Dairy Association answers rapid fire questions about cooking her go-to grilled cheese.
Butter or mayo?
Butter. It gives a great crispy crust.
Cut it diagonally or straight down the middle?
I’m definitely a diagonal girl.
Crispy edges or soft and gooey?
Crispy outside but gooey inside
Tomato soup: Absolute yes or skip?
In the wintertime, definitely a yes. But in the summertime, sometimes a good grilled cheese by itself is best and simple.
What’s the wildest ingredient you’ve ever put in a grilled cheese?
Avocado
Describe the perfect grilled cheese in three words.
Gooey, buttery, crispy
A Cheesy Fact
Did you know that Americans eat an average of three grilled cheeses per month? That’s according to a survey by Talker Research commissioned by Tillamook County Creamery Association, which polled 5,000 people across the United States. Additionally, 52 percent of Minnesotans say they’re a “grilled cheese enthusiast,” which is just under the national average of 62 percent.
