What varieties get you that gratuitous cheese pull you're after? Cheeses that don't work so well are feta, farmer's cheese and paneer or queso blanco, since they really don't melt at all, but merely soften. You know the deal with mozzarella. 4. This is fall comfort food at its best. This semi-firm goats milk cheese from Catalan has become really popular, and with good reason; it has a round, robust flavor profile and is less acidic than many other goat cheeses. Arzua Ulloa tastes like string cheese turned into fancy cheese—looks impressive, tastes like your childhood. Marco Polo is one of my favorite Beecher’s cheeses. Muenster (French and German versions will have more stinkiness). Think: Cheese atop crackers, a dreamy pizza with melted cheese, a piping hot bowl of mac n cheese, a heavenly ham and cheese sandwich, and the list goes on.Cheese is the one ingredient which is used worldwide and is loved by over half the world's population. This cheese is often warmed in the oven so that the center melts into a perfect gooey mess, ideal for dipping crusty bits of bread. The best recipes, kitchen tips and genius food facts. You can use white or wheat bread, and you can slather it with either butter or mayo. But what really matters in a grilled cheese sandwich is the type of cheese you use. It’s an aged cheddar that’s seasoned with both green and black peppercorns. Its full-cream flavor pairs especially well with fruity or spicy preserves and chutneys. Here are 19 tasty ways to improve on this iconic comfort food with tips from restaurants and food bloggers for a taste of something special. The American-single-on-white version, with its soft melted cheese, golden-brown crust, and irresistible buttery warmth, is the delicious classic. Again, it’s creamy as hell, which seems to be the theme here. If you can’t find the traditional French version, try Seastack from Mt. While it’s hard to deny the melty perfection of a diner-style grilled cheese sandwich made with slices of American cheese or even Kraft singles, most experts happen to think American cheese is pure garbage. It’s salty and earthy, with a slight hint of bitterness. But grilled cheese also knows how to take a sophisticated turn. The best melting cheeses are soft, fresh, and creamy as hell. Heidi Gibson Gibson is the author of Grilled Cheese Kitchen , winner of seven grilled cheese championships and co-owner (with her husband Nate Pollak) of The American Grilled Cheese Kitchen in San Francisco. Cheese! You know, the softer stuff. This'll inspire you to take your relationship with grilled cheese to the next level. It also brings that slightly sharp quality to the table to keep things interesting. Speaking of sharpness: If you want melty, go for younger cheddars rather than the aged ones, which have less moisture and don't melt as well. 10. Aged cheddars are great too, but don’t melt quite as well. Melty, delicious, and with that perfect pull-apart gooeyness. Why not be bold and add a little blue to your sandwich? It’s a hell of melter and works wonders in burritos, in a grilled cheese sandwich, and on top of burgers. However, if you prefer to cook grilled cheese by melting butter or heating olive oil in the pan first, you should never flip the pan, especially not above a hot flame. I like the stinkier ones (melting cuts the stink, by the way) and like to add a little minced sage and some prosciutto to my fontina grilled cheese. I’d suggest pairing it with some rosemary-seasoned caramelized onions or some smoked ham for a delicious grilled cheese à la Française. It’s often found melted atop a hearty bowl of French onion soup. Glorious cheese! If you’re making a true French onion soup, gruyère is what you want for that molten, cheesy top layer. I also tend to grab sliced sourdough bread instead of white bread, for a more grown-up grilled cheese experience. Clark is the assistant manager of education and events at Murray’s Cheese in New York. These are our 8 favorite cheeses to melt on top of sandwiches baked pasta, toast, and chili. But there are professionals who truly know how to turn cheese into magic. BA's best breakfast sandwich is, well, the best. We've been making grilled cheese sandwiches for a long time and have only just now discovered mayonnaise as an alternative to oil or butter. Cheeses traditionally used in dishes similar to grilled cheese are always good options, and gruyere and emmental are both used in Croque-Monsieur (or -Madame), a strong hint you’re on the right track. There are two types of cheese. © 2021 Condé Nast. Grilled cheese is one of the first dishes many people learn to make. Toma. We did just that, asking three legendary cheese experts to tell us, in their opinion, the best cheeses for a grilled cheese sandwich. Our version of this cheese, known as “Just Jack” is a rich, creamy Jack that melts into pure deliciousness. Personally, I like a slice of tomato and a couple slices of bacon on my grilled cheese sandwiches, but that is another recipe! 2. Sausage. 2. Try it with a smear of dijon mustard on a sturdy country loaf. We don’t love this one-noted, creamy cheese on everything, but if you see us making a burger or a breakfast sandwich, we’ll be melting American all over it. A while ago while watching Saturday morning cartoons with my kids, I saw an Elmer Fudd ‘music video’ where he serenades a grilled cheese. Chicken cutlets. Tillamook is my personal favorite. This is the mic-drop classic, as far as I’m concerned. “Grilled cheese, to me, is one of the most perfect foods ever created and is truly a gift to mankind,” she says. Gouda is one of the world’s oldest known cheeses, and one of the best for grilled cheese. Brad's eggplant parm is all about the mozzarella. Comte is an unpasteurized French cow’s milk cheese eaten straight or made into fondue. Consider spreading some apricot preserves on a crusty white bread with the creamy cheese and serving it slightly warm (it won’t need much time to get melty). 7. Shredded cheddar is here for all your oozy dairy needs. Keep turning the sandwich, pressing gently, until the sandwich is compact, both sides are crusty, and the cheese is melted. Murray’s Boot Camp is for cheese enthusiasts and professionals alike who seek a strong (and tasty) foundation in the world of cheese. 3. Ad Choices. Chaource. My kids tend to like a mild Colby jack cheese, but when I make a grilled cheese for myself I love to use a smoked gouda, cheddar, provolone or even muenster cheese is so yum. “It’s not really cheese to me, it’s some kind of weird plastic-y substance that should be banned from the face of the earth,” Heidi Gibson, co-owner of The American Grilled Cheese Kitchen in San Francisco, told HuffPost. Spend your weekend learning and tasting what we know best: CHEESE! 3. In the U.S., Marieke Gouda makes some of the best gouda around. Gouda. The peppery notes pair perfectly with roasted turkey or chicken. And we love it melted over the protein in your sandwich. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. This Italian cow’s milk cheese has a flavor that isn’t far from a mild provolone, but it is a little more grassy. Here are her top 10 picks: 1. She gave us her top six cheeses for grilling in no particular order: Young goat gouda. Toma is a traditional semi-soft cow milk cheese made in Northern Italy. But what's the best melting cheese? When the cheese is about halfway melted, use a spatula to flip one slice over on top of the other, and press lightly to melt. Meatballs. Easygoing and crowd-pleasing. If you want to ramp up the flavor profile a bit, opt for a French or German version that’s been imported (those tend to have more age and thus a more pungent, earthy flavor profile). The mayo-butter thing is wonderful. Gibson is the author of Grilled Cheese Kitchen, winner of seven grilled cheese championships and co-owner (with her husband Nate Pollak) of The American Grilled Cheese Kitchen in San Francisco. A very friendly, easy-going cheese, so put it with your favorite sweet or savory pairing and it will be delicious. Comte hails from the Franche-Comte region of eastern France. We recommend using a creamy blue, like Oregonzola from Rogue Creamery, and cutting it with a little Swiss or our Just Jack to achieve a creamier texture and slightly milder flavor. We’re talking deli-sliced provolone. A feel-good classic, the grilled cheese sandwich can be simple, elaborate, or totally offbeat, ranging from meaty to vegetarian or even vegan. Try some of the flavored havartis (like dill) for variety. 9. Membrillo paste is my current fave. 6. For a classic grilled cheese, you can’t go wrong with Monterey Jack. Raclette. Garlic bread grilled cheese. This traditional style of cheese made in Switzerland is known for its melt-ability. Another Italian cow’s milk offering. Ever see a warmed half wheel of cheese scraped with a knife so all of it falls onto a mountain of potatoes or vegetables or meat below? When you meet such a person, you should listen to them carefully. Comte St. Antoine. Mont D’Or (Winnimere from Jasper Hills, Vermont). It melts easily. Comte. This soft French cheese has a lot of flavor. Bonus: Tillamook’s smoked black pepper cheddar. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Restaurant recommendations you trust. Use mostly Monterey Jack and sprinkle on a couple teaspoons of your favorite blue cheese or hard grating cheese on top of Jack for something unique. Try pairing it with some thinly sliced pears and prosciutto for an even more flavorful grilled cheese sandwich. It’s a Swiss (or French) cow’s milk cheese that brings fruity, sweet notes to the table. While not everyone agrees with that, it’s not the only point of contention when it comes to making a good grilled cheese sandwich. 7. Serve with ample mustard and pickles. If you love soups try this Slow Cooker Pasta e Fagioli Soup, Creamy Zuppa Toscana or Creamy Chicken Broccoli Soup. Add a little thinly sliced steak or crisped bacon in between two slices of cheese to round out the slight sweetness of this Swiss cheese. L’Etivaz. Maybe in Switzerland? Emmental. Nice sandwich. The American version of muenster is quite mild. Flavor varies by producer, but it’s creamy and mild, and a great melter. It gets bubbly, crispy, and browned under the broiler, and pulls beautifully with each spoon-led expedition into the bowl. Either way you go, this cheese will melt into a fine ooze and should be paired with some smoked bacon, and perhaps sautéed onions or apples, and thyme.

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