The first cheese that pops into my head when I think of Fall is Valdeon, a blue cheese made with Cow and Goat milk and wrapped in Sycamore leaves, from Castilla-Leon, Spain. The leaves are what remind me of fall.
When I set out to develop a new grilled cheese, I wanted to accomplish a few things: First, I wanted it to be quick and easy. This is a must for any grilled cheese in my book. Second, I wanted to burn some cheese. For me there is nothing better than cheese that slips through the holes or escapes from between the slices and is kissed by the heat of the pan and transformed into a chewy burnt magical state.