Could this be the ultimate grilled cheese sandwich? Sydney’s patron saint of toasties, Penny Lawson, uses up to eight cheeses (including but not limited to cheddar, Gruyère, raclette and smoked scamorza) in her famed grilled cheese sandwich. It’s made on day-old Pioik Epooro bread (wholewheat and rye) and includes cheese on both the inside and outside for extra crunch. Only 50 are made each day, and on weekends they frequently sell out before noon.
The fridges at Penny’s Cheese Shop are stocked with both local and international fromage from rich, buttery Berry’s Creek Oak Blue from Gippsland to soft, stinky Epoisses from Burgundy in France. There’s also honey, crackers, bread and everything you could think of to go with it.
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