Level up your grilled cheese with crunchy, buttery, dippable Gouda roll-ups

Everything they say about the cheese is true. I am currently in the Netherlands, where fields of contented looking cows roam the countryside, and where, in related developments, magnificent wheels of Gouda and Edam groan out of every other storefront. With the exception of a brief, memorable visit to Wisconsin a few years ago, I have never before been in a place where cheese is so reverently yet enthusiastically regarded. Obviously, I am like a kid in a candy store, except the candy is cheese.

And while I could die happy just eating all the cheese in the store straight out of the case, sometimes it is nice to make a little effort. Hence, roll-ups. Roll-ups are like a grilled cheese crossed with taquitos — crunchy, flavorful and just begging to be dipped. In other words, they're exquisite.

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The key to a good roll-up is to fight the more-is-more impulse and don't overdo it with the cheese. You want to get a good, tight roll and you want the heat to be able to reach the center. Done correctly, these roll-ups are perfect for dunking in your tomato soup, or, as I enjoyed them recently, a pool of marinara sauce. I made mine with a Gouda that must have come from God's own favorite cow, but you can use any sliced cheese here you like.

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Inspired by Damn Delicious and Spend with Pennies

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