Sue Conley and Peggy Smith know a thing or two about cheese. In 1997, the duo founded the Point Reyes Station, California-based Cowgirl Creamery, and they've been making organic crème fraîche, fromage blanc, and more ever since. Now they're sharing their expertise in a new book, Cowgirl Creamery Cooks ($35, Chronicle Books), out this week. Along with instructions for whipping up cheese at home, you'll find plenty of ideas for putting dairy to good use-including these pro pointers for cooking the ideal grilled cheese sandwich.
Tip 1: The best-tasting sandwiches combine three cheeses. For a creamier cheese middle, make one of them a soft cheese such as fromage blanc. And don't skimp. It's okay if the cheese filling spills out onto the hot pan-those crunchy bits around the edge of the sandwich are always welcome.
Tip 2: Bread that is slightly stale is better; because it's not as moist, it browns better. We like baguettes or levain.
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