Featuring two freshly minted Good Food Award-winning products — Bow Hill’s Organic Pickled Heirloom Blueberries and Samish Bay Cheese’s Organic Vache — this quick and simple dish is sure to impress and delight! 

The herbed vache and the brined sweetness of the pickled blueberries come together in a grilled cheese that is light, fresh, and delicious. Your first crisp bite will show you that these are not odd bedfellows, but a marriage made in heaven.  

To keep it all local, try using a crusty bread from Breadfarm, herbs from Harmony Fields, and butter from Golden Glen Creamery. For other recipes using Bow Hill’s three-time Good Food Award-winning pickled blueberries, visit bowhillblueberries.com/blogs/recipes 

Skagit Valley Grilled Cheese with Pickled Blueberries & Herbed Vache 

Yield: 4 sandwiches | Prep: 10 minutes | Cook: 5 minutes  


  • 8 large slices of bread (the heartier the crust the better) 
  • 5 ounces of Samish Bay Cheese Organic Vache (alternatives: chèvre or cream cheese) 
  • ½ cup Bow Hill Organic Pickled Heirloom Blueberries 
  • 1 sprig each of thyme, basil, and parsley 
  • Butter 


  1. Pull the leaves from the stems of the herbs, then chop. Fold into the vache. 
  2. Spread herbed vache evenly on all eight slices of bread. Top four of the slices with 2 tablespoons of pickled blueberries. Place the other four slices on top and smash together gently.  
  3. Butter the outsides of the bread and toast in a skillet until crisp, browned, and the cheese is warm. Slice each sandwich in half and serve. 

For more great recipes, check out our Taste section here.