Cut The Cheese

When a tall tale starts with “And it was this big,” you typically imagine fishermen proudly fibbing about the length of their recent catch. On a recent visit to Cut the Cheese, one of the line cooks gloats about the girth of an order. “And it was this big,” she says smiling as she holds her hands an impressive five inches apart. “I could barely close the box,” she says with a big smile across her face.

That day’s special, called The Voltron, was a daunting beast of a sandwich: a fried mac ‘n’ cheese patty anchoring a cheddar-and-emmental grilled cheese sandwich. And to top it off, the customer had added candied bacon to the carb-packed stack.

The calorie conscious are best to avoid the Junction’s ode to comfort food. At Cut the Cheese, the only thing that’s slim are the Atkins-approved pickings. The menu is divided into two sections: grilled cheese and mac ’n’ cheese. The standard cheddar cheese sandwich is on offer, but it’s the pork belly-packed, sauce-spiked, deep-fried variations that cause lineups.

The Southern Comfort – a cheddar-based mac ‘n’ cheese topped with deep-fried buttermilk popcorn chicken, roasted bell peppers, sautéed corn, banana peppers and Swiss cheese – is a top seller. But it’s the Big Bad Wolf sandwiches that keep flying out the door. The Little Red Riding Hood–inspired ’wich tops deep-fried pork belly with coleslaw, chipotle aioli, hickory sticks and asiago cheese. Huffing and puffing a house down might be a touch too labour intensive a task after consuming this sammy.