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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.

  1. meltedcheese 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.

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

      Yellow American cheese on whole wheat!

      1. o
        older 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. s
          s1729543 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. Funwithfood Aug 16, 2006 08:27 PM

            This combo knocked my socks off:
            http://www.chowhound.com/topics/show/...

            1. Covert Ops 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. m
                mirandalea 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. m
                  mattrapp Aug 16, 2006 03:51 PM

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

                  1. h
                    Hungry Celeste 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
                      r
                      rainey Aug 17, 2006 02:25 AM

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

                    2. m
                      malibumike 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 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 Aug 16, 2006 03:48 PM

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

                          http://www.deliaonline.com/recipes/we...

                          TT

                      2. macca 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. h
                          howboy Aug 16, 2006 02:00 PM

                          Sharp cheddar with a few drops of Worchestshire.

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

                            thanks for this idea.

                          2. c
                            crimsonca Aug 16, 2006 03:23 AM

                            Sharp Cheddar with pepper jack and provolone

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

                                First choice - brie
                                second choice - swiss/fontina

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

                                  I like a combo of mozzarella, cheddar and Pecorino.

                                  1. t
                                    Theresa Aug 15, 2006 02:52 PM

                                    Haloumi - grilled and served in hot pitta with salad

                                    1. r
                                      rainey 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
                                        o
                                        older 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. a
                                        asm305 Aug 15, 2006 02:37 PM

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

                                        1. sivyaleah 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. Karl S 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 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 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... :)

                                                --Dommy!

                                            2. f
                                              faijay 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. b
                                                bliebman2 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
                                                  e
                                                  ESNY 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. TexasToast 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 :)

                                                  TT

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

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

                                                    1 Reply
                                                    1. re: niki rothman
                                                      f
                                                      fara 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. tuqueboy 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. p
                                                        piccola 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
                                                          m
                                                          magfitz 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. f
                                                          fara 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 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. Kitchen Queen 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. Dommy Aug 15, 2006 03:15 AM

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

                                                              --Dommy!

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

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

                                                                1. j
                                                                  Jcooks 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. Infomaniac 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. TorontoJo 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. chaddict Aug 15, 2006 01:08 AM

                                                                        MMMmmmmmm, brie and sourdough grilled cheese sandwich...

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