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Grilled Cheese--which cheese?

Ora Aug 15, 2006 12:51 AM

Which cheese and/or combinations of cheeses make the best grilled cheese sandwiches? This strictly about the cheese, not other fillings.

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  1. chaddict RE: Ora Aug 15, 2006 01:08 AM

    MMMmmmmmm, brie and sourdough grilled cheese sandwich...

    1. TorontoJo RE: Ora Aug 15, 2006 01:17 AM

      My all time favorite is sharp cheddar inside and grated parmesan pressed into the butter on the outside. It makes the bread extra crispy and gives it a wonderful savory flavor.

      1. Infomaniac RE: Ora Aug 15, 2006 01:28 AM

        Lately I've been using a Harvarti Dill Cheese for my grilled cheese, but my favorite is Sharp Cheddar.

        1. j
          Jcooks RE: Ora Aug 15, 2006 01:39 AM

          My grandmother used to bring back huge round slabs from trips to Wisconsin - it was either colby or sharp cheddar, boy were they good!

          1. l
            LisaAZ RE: Ora Aug 15, 2006 02:17 AM

            My favorite is Havarti on Milton's Bread with salted butter. YUM!

            1. Dommy RE: Ora Aug 15, 2006 03:15 AM

              My favorite is Boars Head Horseraddish Cheddar... so good!! :)


              1. Kitchen Queen RE: Ora Aug 15, 2006 03:53 AM

                Mix of Mozz., cheddar and jack - yum! Grilled on buttered sourdough and sprinkled with a little garlic salt! :) KQ

                1. f
                  fara RE: Ora Aug 15, 2006 03:56 AM

                  I sometimes buy kraft singles, country crock, and supermarket white bread (like pepperidge farm) just to make grilled cheese.

                  1 Reply
                  1. re: fara
                    geg5150 RE: fara Aug 15, 2006 04:24 AM

                    I'm with you. We like a little studier bread, sourdough or a wheat/multigrain. With Kraft singles, mozz and muenster. A great mix of ooey gooey goodness!

                  2. p
                    piccola RE: Ora Aug 15, 2006 04:16 AM

                    I love fontina cheese on hearty, nutty bread - either walnut bread or a chunky multigrain.

                    1 Reply
                    1. re: piccola
                      magfitz RE: piccola Aug 16, 2006 08:08 PM

                      ooh, ooh, I'll say fontina as well. Really tasty.

                      though i'll never turn down any other type of grilled cheese (american, cheddar, swiss, whatever), i really like fontina.

                    2. tuqueboy RE: Ora Aug 15, 2006 04:21 AM

                      cheddar. the older the better. or a really sharp pecorino, mixed with a bit of mozzarella so it melts better.

                      1. n
                        niki rothman RE: Ora Aug 15, 2006 04:34 AM

                        butter, French bread, gruyere, thin sliced ham, gruyere, bread, butter.

                        1 Reply
                        1. re: niki rothman
                          fara RE: niki rothman Aug 17, 2006 02:07 AM

                          that is an absolutely fantastic sandwich. but it doesn't come to mind when i think "grilled cheese." i guess i would think of it as baguette with ham and swiss :)

                        2. TexasToast RE: Ora Aug 15, 2006 09:41 AM

                          Cheese, melted? How bad can THAT be! (Stop me, I've turned into Ina Garten!)

                          Urm, but back to the topic. There's nothing better than a sharp cheddar or a gruyere or even fontina with some sage and good ham on some Texas Toast :)


                          1. b
                            bliebman2 RE: Ora Aug 15, 2006 10:25 AM

                            Easy to melt cheese is a must. But the accompanying soup is also a major component. Sometimes tomato, sometimes creamed tomatoe, yet there is the chicken noodle contingent, the french onion soup contingent ... how do you weigh in?

                            1 Reply
                            1. re: bliebman2
                              ESNY RE: bliebman2 Aug 16, 2006 03:05 PM

                              Only one soup goes well with grilled cheese... tomato soup.

                              As for the grilled cheese itself, although I always revert to the white bread/butter/american cheese varieties, or the open faced grilled cheese on a bagel, I'm a fan of a buttered baguette and gruyere cheese grilled cheese.

                            2. f
                              faijay RE: Ora Aug 15, 2006 10:49 AM

                              I'm with all the other Canadians on the board. Give me shredded aged chedder on my grilled cheese. I always grate it on the large holes of the grater and use salted butter. My current chedder of choice is Armstrong, but their is nothing wrong with Maclarans spreadable Imperial Cheddar.

                              1. Karl S RE: Ora Aug 15, 2006 12:22 PM

                                Jarlsberg, which tastes pallid uncooked, often wins out when melted in grilled cheese sandwiches.

                                Which is another way of saying that cheeses have different flavor profiles raw vs cooked.

                                2 Replies
                                1. re: Karl S
                                  King of Northern Blvd RE: Karl S Aug 15, 2006 03:50 PM

                                  Cook's Illustrated did a test on this awhile ago and Jarlsburg came out the winner.

                                  1. re: King of Northern Blvd
                                    Dommy RE: King of Northern Blvd Aug 15, 2006 03:55 PM

                                    Yup! THat is what I use for my Paninis because it STICKS so well. But for flavor, I still perfer the Horseraddish Cheddar... :)


                                2. sivyaleah RE: Ora Aug 15, 2006 01:55 PM

                                  As it says in my profile, Grafton Cheddar from Vermont. But, it's not the one you can get out of Vermont. They save a special one which you can only buy there - it's like the holy grail of cheddars LOL. Really aged, sharp and almost falling apart.

                                  Then for the perfect grilled cheese:

                                  Grate up that cheddar. Make up a mixture of Hellmans mayo and real french dijon mustard. Cut up some fresh chives and mix them into the mayo and mustard, with some sea salt and freshly grated black pepper (not too much of those).

                                  Spread this mixture on both sides of really good artisan sourdough bread - mound grated cheddar in bread. Melt the best unsalted butter you can find (I like Pulgia) and obviously, cook and both sides until well browned and melty.

                                  I'm swooning thinking about this - I haven't made it in ages.

                                  1. a
                                    asm305 RE: Ora Aug 15, 2006 02:37 PM

                                    definitely swiss or gruyere...with a little tomato! delish

                                    1. r
                                      rainey RE: Ora Aug 15, 2006 02:44 PM

                                      Buttered sourdough with grated Dubliner cheese. *Lots* of Dubliner cheese so that it runs out and caramelizes on the pan. You get crunchy and sour from the bread and sharp and actually *sweet* from the cheese.

                                      Cold glass of beer. Bowl of *real* tomato soup. Bliss!

                                      1 Reply
                                      1. re: rainey
                                        older RE: rainey Aug 17, 2006 01:13 AM

                                        Please invite me for dinner. I will be easy on you. Just give me the cold beer <grin>

                                      2. t
                                        Theresa RE: Ora Aug 15, 2006 02:52 PM

                                        Haloumi - grilled and served in hot pitta with salad

                                        1. s
                                          SarahEats RE: Ora Aug 15, 2006 02:56 PM

                                          I like a combo of mozzarella, cheddar and Pecorino.

                                          1. s
                                            sweetTooth RE: Ora Aug 15, 2006 06:39 PM

                                            First choice - brie
                                            second choice - swiss/fontina

                                            1. Candy RE: Ora Aug 15, 2006 09:37 PM

                                              It depends on the sandwich. With grilled cheese and tomato I like a really aged sharp cheddar. For grilled cheese with bacon i revert to a childhood favorite longhorn. I also occasionally like a little sharp dijon mustard on my grilled cheese and never ever use margerine only good butter.

                                              1. c
                                                crimsonca RE: Ora Aug 16, 2006 03:23 AM

                                                Sharp Cheddar with pepper jack and provolone

                                                1. h
                                                  howboy RE: Ora Aug 16, 2006 02:00 PM

                                                  Sharp cheddar with a few drops of Worchestshire.

                                                  1 Reply
                                                  1. re: howboy
                                                    Infomaniac RE: howboy Aug 16, 2006 02:31 PM

                                                    thanks for this idea.

                                                  2. macca RE: Ora Aug 16, 2006 02:23 PM

                                                    Either cheddar or fontina. I like mine on Italian bread, with lots and lots of cheese. And a bowl of tomato soup with lots of pepper on the side.

                                                    1. m
                                                      malibumike RE: Ora Aug 16, 2006 02:55 PM

                                                      My favorite is extra sharp tillamook cheese with a thin layer of mustard on top of the cheese all on sourdough bread with both outside layers buttered before putting in the frying pan or sandwich maker.

                                                      2 Replies
                                                      1. re: malibumike
                                                        ScoobySnacks20 RE: malibumike Aug 16, 2006 03:02 PM

                                                        Top 3 for me:
                                                        British sage infused cheddar (incredible!)
                                                        Aged Swiss Grotto Gruyere
                                                        old raw milk Cheddar

                                                        1. re: ScoobySnacks20
                                                          TexasToast RE: ScoobySnacks20 Aug 16, 2006 03:48 PM

                                                          See, with the sage, and the Worchestshire sauce, it reminds me of a great Welsh Rabbit recipe:



                                                      2. h
                                                        Hungry Celeste RE: Ora Aug 16, 2006 03:08 PM

                                                        Maytag blue cheese & bacon & tomato on sourdough
                                                        Chevre and chopped pecans on a pressed baguette

                                                        1 Reply
                                                        1. re: Hungry Celeste
                                                          rainey RE: Hungry Celeste Aug 17, 2006 02:25 AM

                                                          I'm a traditionalist and always go to the great cheddar but, god!, that sounds good!

                                                        2. m
                                                          mattrapp RE: Ora Aug 16, 2006 03:51 PM

                                                          Gouda made from goats milk. We are partial to the one made by Uni Kass

                                                          1. m
                                                            mirandalea RE: Ora Aug 16, 2006 04:59 PM

                                                            My favorites are Habanero Cheddar from a local meat company (not for the faint of heart, it'll sear the roof of your mouth!) An herb-infused white cheddar, or regular sharp cheddar with some bleu cheese sprinkled on for a kick.

                                                            1. Covert Ops RE: Ora Aug 16, 2006 08:08 PM

                                                              Yellow American on rye -- my ultimate test of whether a diner is worth its salt. ;-)

                                                              At home, Kraft singles or brie if I have it around.

                                                              1. Funwithfood RE: Ora Aug 16, 2006 08:27 PM

                                                                This combo knocked my socks off:

                                                                1. s
                                                                  s1729543 RE: Ora Aug 17, 2006 01:04 AM

                                                                  The secret for my grilled cheese is...grilling--heat up the barbeque, get whichever soft cheese you like best, slap it between slices of your favourite bread, press it well between your hand and the board, and cross-hatch it on both sides. i've served this in restaurants with 'where to eat in Canada' stars as part of a cheese tasting, and recieved nothing but compliments. Enjoy!

                                                                  1. o
                                                                    older RE: Ora Aug 17, 2006 01:10 AM

                                                                    No one has mentioned to sprinkle a bit of oregano on the cheese prior to frying. I also dilute some mustard and paint the inside of slices, then add the cheese, then the oregano. I also paint my bread with butter/oleo on the outside. As a change add a slice of ham.

                                                                    1. r
                                                                      roux42 RE: Ora Aug 17, 2006 01:54 AM

                                                                      Yellow American cheese on whole wheat!

                                                                      1. meltedcheese RE: Ora Aug 17, 2006 06:35 AM

                                                                        cheddar, swiss, sometimes i throw in a little provolone and usually make it on wheat or sourdough. But what really makes a grilled cheese is putting mint or strawberry jelly on top.

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