Oh, cheese. What an invention. It adds flavor to almost any recipe, it’s the perfect companion to an aperitif, it’s a savory way to wake up in the morning, and the ideal way to close off dinner. And as if that wasn’t enough, there are about a million (this number shouldn’t be taken scientifically) different types for you to enjoy. Whether you like it soft or hard, stark or subtle, blue or white: there’s always something for everyone, you just have to find your cup of cheese, Uhm, tea.
Of course, you could find the piece of cheese you’re looking for in just about any supermarket out there. Most of them carry quite a vast assortment, some even choose to offer local options. Yet every cheese lover in the world will know it’s best to turn to a specialized shop if you want to find the best products. It’s often a bit more expensive – although not always – but so worth your while. The only downside to those shops? You can’t really consume the cheeses on the spot. Even though you just know that one cheese would be even more perfect when melted.
If you’re a fan of melted cheese and, more particularly, Croque-monsieurs, you’ll want to travel to Brussels this fall. Les Fromages de Suisse will take over Liesse, a restaurant that changes concepts every few months. From October 14 until November 22, the place will be turned into Mr. Suisse, a restaurant dedicated to Croque-monsieurs while using Swiss cheeses as a base. You’ll be able to choose between six different kinds of cheese on the main menu, meaning you could go back every week to try something different. True cheese lovers will know that a qualitative piece of cheese is the secret to any successful croque-monsieur, so don’t miss out.
As if the choice wasn’t big enough already, every week a different chef-creamer duo will take over the kitchen and add three additional options. All chefs and creamers are well-known to those who are acquainted with the Brussels culinary scene. Amongst those who will be present are Ant-Tu Pham (Nénu), Ronnie Bush (Le Conteur), Francesco Cury and Ugo Federico (Racines, Monella), Louise and Emma (Le Cartel), and Mathias Smet (Frank), all famous chefs within Brussels and far outside. Yet the cheese experts aren’t to be laughed at either: Julien Hazard, La Fruitière, From Comptoir, Le comptoir du Samson, Le plateau du Berge and Jacques le fromager. Swiss cheeses combined with flavors from around the world and the knowledge of professionals? That promises to be one hell of a croque-monsieur if you ask us!