Grilled cheese sandwich
With Robie Farm toma cheese and cider jelly
The food writers at Vermont weekly Seven Days devised this sublime sandwich to showcase Robie Farm’s “exquisite” golden toma.
Like many small farms, Robie Farm had to adapt to survive. In 2006 the Robies decided to shift their busi- ness model away from wholesale milk production in favor of supplying local restaurateurs with humanely raised meat, eggs, cheese, and raw milk. Robie goods now grace the menus of more than 50 restaurants and grocer- ies across New England. The hand- crafted products are local favorites with national appeal—they’ve even won praise from the food writers at the Wall Street Journal. Despite their newfound success, the Robies still struggled with the farm’s debt, left over from the old whole- sale business. Last year, they turned to The Trust for Public Land to help
structure a conservation easement that would permanently protect their farm from development while provid- ing them with the means to keep it in production. Fundraising for the easement will continue through 2014. Once in place, the easement would enable the Robies to diversify even further by expanding their agricultural tourism operations. Betty Sue envisions farm tours, riverside camping, educational workshops, and apprenticeships to aspiring farmers. “We want to give more people a
chance to see the farm,” she says, “to pat the cows, feed the pigs, see how cheese gets made—and experience a lifestyle that’s almost extinct.”
INGREDIENTS ● Arugula ● Olive oil ● Salt and pepper ● Fresh, crusty bread ● Cider jelly—or sliced green apple ● Robie Farm toma—or any meltable, Alpine-style cheese
Turn on broiler. In a bowl, toss a handful of arugula with a dribble of olive oil and salt and pepper. Place a slice of bread on foil under broiler until it begins to toast—about three minutes. Flip and slightly toast the other side—about two minutes. Remove bread from the oven and
slather on a layer of cider jelly, or layer slices of green apple. Then pile on arugula and top with sliced Robie Farm toma. Sprinkle with salt and pepper and broil again until cheese melts and begins to bubble—about four minutes. Remove and enjoy.
FIRST LOOK · 19
mim adkins
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