There aren’t many grilled cheese restaurants in the United States that also make their own cheese. At Valley Shepherd Creamery in Long Valley, New Jersey, cows, goats, and sheep are given free reign of 120 acres of grassy pasture. Eran Wajswol and his team of cheesemakers transform their milk into butter, yogurt, gelato, and more than 30 kinds of cheeses, all aged using traditional methods in their cave on the farm.
When ready, the cheeses makes their way to Meltkraft grilled cheese restaurant where employees transforms them into playful, award-winning sandwiches with ingredients as varied as potato chips, cornichon pickles, pine nuts, cranberry chutney, and even mac and cheese. Besides grilled cheese, their Reading Terminal outpost sells their full line of aged cheeses to be cut from the wheel to your specifications and they hand-stretch fresh curd into mozzarella three to five times each day.