. >> reporter: rebecca foxman is grilled cheese chef and has been since day one. idea came from a need to to show off cheese produced a the valley shepherd creamery, the creamery in new jersey, which has 30 different varieties. >> a number of different milk cheeses, goat's milk cheeses, cow's milk cheeses and we do mixed milk cheese as well. >> reporter: thinks the cheese monker, and he still makes fresh mountains rel a from melt kraft at reading terminal location. he he handful and makes 30 of these a day. >> twist, brew. >> reporter: his student is a slower learner. >> i have already forgotten. >> back outside in the kitchen, the menu offers eight mouth watering grilled cheese sandwiches including the valley thunder, a fan favorite. >> it has mack ren i and cheese in it, it has a jewish style brisket and our 12 month aged cheddar. >> reporter: melt kraft sells four hundred to 500 a day at reading terminal will alone, a success now expands to five locationness philly and new york. >> great way to see the diversity of the the cheese that is we sell and the possibi