If you stop by the Lexington Farmer’s Market in Kentucky this Saturday, you will find Susan Miller selling out of her grilled cheese sandwiches, her customers requesting “the works.”
The “works” is Miller’s top-selling grilled cheese sandwich made with a combination of goat cheese, sharp cheddar, Swiss, and sheep cheeses. That’s four cheeses melting their flavors together. It’s an over-the-top kind of delicious.
A few weeks go, one of her customers said, “You mean I’m eating a goat, cow, and sheep milk grilled cheese sandwich? This is absolutely outrageous!”
It may be outrageous, but it’s Miller’s bread and butter. On a fall day in 2002, Susan Miller, a freelance food writer, and her friend Elizabeth Hench enrolled in an impromptu one-day cheesemaking workshop on the “New England Cheese Trail” and fell in love with everything goat. Soon enough, she was nursing two Nubian doelings named Sophie and Luna on her farm in Kentucky and founding her company Bleugrass Chevre. Sophie and Luna are now the grandmother goats on her farm, and her goat cheese is going places.
Along with her signature goat cheese “Bloomin’ Bleugrass,” fresh Chevre, and Torta, Miller sells her grilled cheese sandwiches with GoatSignWebbacon from the market, another vendor’s pickles, and garlic scape pesto from Blue Moon, a local garlic vendor.
But Miller’s divulges that good grilling is necessary for all that goat and gooeyness: “The grilling is a big part of the success. I use a commercial panini grill that I bought used on Ebay, real butter, and crusty artisan sourdough bread from our fabulous [and local] Bluegrass Baking Company.”
The “works” in all its garlicky, goat cheese glory begs for one’s own getaway trip to Lexington and its market. Just try to not bring your own baby goat home on the way.