Brie-and-pear toasted cheese

A top-shelf melt

Originally appeared in the August 25, 2011 edition of The Southside Times.

As far as “Fair Food” goes, this summer I had a minor set-back.  You might be familiar with the venerated Dairy Bar up at the Indiana State Fairgrounds—a pasteurized plethora of milkshakes, frozen custards, and hand-dipped ice cream.  Yet there’s another item for which fair-goers obediently fall in line: the Dairy Bar’s grilled cheese.

In the past, your standard American-on-white sandwich (traditionally delicious as it may be) was featured on a menu alongside nuanced offerings such as Colby- and gouda-on-wheat.  Yet—alas, this season—my love for the latter strata of cheese-and-wheat went unrequited.  This year, I was crestfallen to read the Dairy Bar’s menu, sans gouda.  More after the jump: (more…)

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