This mouth-watering, oozing grilled cheese toastie is made with a combination of Klein River Colby, Havarti and Raclette.
20 g Klein River Colby, sliced or grated
20 g Klein River Havarti, sliced or grated
20 g Klein River Raclette, sliced or grated
2 slices of bread
1 tbsp salted butter
Heat the butter in a frying pan over medium-low heat.
Place both slices of bread in the pan, evenly spread the cheese on one of the slices and place the other slice on top.
Flip and add butter to the pan as needed.
Cook until the bread is golden brown and the cheese starts oozing out.
Serve with spicy tomato soup, mustard or a sweet chilli mayo sauce.