A long-time favorite

I've been trying to make new ways to jazz up my grilled cheese sandwiches..... and I think i found one of my new compilations. American cheese, Havarti cheese (If you haven't tried it yet put it on the top of your list!), and some tomato slices (I've already started looking forward to fresh summer tomatoes).

Does anyone have any other ways they serve their grilled cheese gooeyness?

My two favorite cheeses at the moment.

One of my life goals (this may sound really cheesy and childish) has been to be able to state a favorite beer, wine, and cheese. Well, I am happy to state that I have found all that I feel proud to state publicly in front of mature beings.

(Mature Being: "What is your favorite wine?" Me: "Um... red...")

So.... Here are my top two favorite cheeses:

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Gruyere

Found in Switzerland, this cheese is made from cows milk and fully matures in 5 months to a year. When young, it is said to have a creamy, nutty taste, and with age it develops more into a more complex and earthy cheese. Wikipedia (yes I believe it is credible to source) says that this cheese is one of the finest cheeses to bake with because it complements food verses overpowering them. It is best paired with Riesling and other white wines. And beers such as Bock and also sparkling apple cider.

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Havarti

Havarti was named after a farm in Denmark. It is made from cows milk and is aged for at least three months. It has a buttery tangy taste, and as it ages the taste gets more complex; it becomes more salty and tastes like hazelnut. This cheese is very popular on sandwiches because it slices well. Wikipedia says it "Havarti is popularly matched with lesser-oaked Chardonnay, Sauvignon Blanc, or light-bodied Pinot Noir wine and occasionally accompanied with figs; smoked turkey; raisins; walnuts; hearty bread; pears; apples. The cheese also is an excellent snack on (sometimes salted) thin wheat crackers."