What's the best "American Cheese" in Toronto?

[grandgourmand]

I have a craving for a US-style cheeseburger and want to use American cheese. I noticed Highland Farms carries Velveeta slices. Is that the stuff I should be getting? I'm thinking Kraft Singles aren't the right choice.

If you've got a good bun recommendation to throw in, I'm all ears.

[Bobby Wham]

kraft extra cheddar is the best I've found, but it's not fast food legit. The best I've had store bought is Kraft Deli deluxe "american" but it's only available in the states, they don't sell the same kind here.

[terrycar]

Cobs Bread (I stand corrected) also have a store on Bayview & they sell the buns there.

[ThoughtForFood]

I make my own and you should also. It is the only way to get the good stuff outside the states. You can control the sharpness to your liking. Kraft "sharp" singles are a good replacement but ridiculously expensive.

I recommend Harbord Bakery for burger buns. But you can also order Martins rolls(used at shake shack), they ship to Canada now. Worth every penny.

http://www.americastestkitchenfeed.co...

[sweetie]

For what it's worth, I prefer Velveeta to Kraft. I won't even buy Kraft any more. I have found that there are few choices when it comes to process cheese. Although I admit I haven't really looked high and low.

[kbdid]

It comes in a brick form, but Silani mild cheddar is pretty close to Velveeta. Was on sale last week and lots in stock at the few No Frills in my area. Should provide the right texture and taste.

[justsayn]

Finally - attention given to the fact that not all slices are created equal! I wish the Priest would switch brands.

[ingloriouseater]

kraft singles and velveeta slices rated numbers 2 and 3 in taste study...super a-a generic store brand-which i can't find here except in keewatin) rated number 1.

you might try to buy just cheese from five guys burgers-they have very distinct american melty cheese....

[zeva]

Mmmmmmmm....Five guys cheese is awesome!!!

[terrycar]

I'll second those Cobb's burger buns.

[szw]

What are they like? Soft white bread style?

[Herne]

Search for Cobb on the search engine above. Apparently they are or were a bakery in Kensington.

[MissBingBing]

Australian chain with a franchise in Kensington:

http://www.cobsbread.com/AboutUs/TheF...

[LexiFirefly]

The Kensington location is a corporate store, not a franchise

[TorontoTuna]

Cobs dude.

[happycamper]

Monforte has a really nice goat cheddar. It's really good with a simple cheeseburger, no other trimmings needed.

Also try Avonlea's old cheddar (from PEI). It's delicious on anything really.

[Kagemusha]

Homage to Kraft is OK but with so many good, accessible cheddars around, I can't see slapping that processed gick on a nice burger and bun. Nothing canonical about Velveeta on a burger. Sorry.

[LJS2]

I agree that there are lots of good if not great cheddar cheeses to be found but my understanding (please correct me if I am wrong) is that a US style burger gets processed cheese.

[bytepusher]

This fight has played out here before and I doubt reopening the wound will change anything.

The "real cheese" and the "processed cheese" camps will never see eye to eye, just make up your own mind what you want and go with it.

I will say this, they use processed American cheese slices at Shake Shack and if it's good enough for Danny Meyer, I'm not going to argue against it.

[biggreenmatt]

The difference between the two camps is taste versus texture. No-one can argue that real cheese tastes better- but you don't get that luxurious mouthfeel of cheese slices without processing.

What if you could combine the two- top-notch choice of quality cheese with processed meltability? What if you could make this stuff in your own kitchen?

http://www.saveur.com/article/Recipes...

Works like an absolute dream with any kind of cheese you can get yer grubby hands on. Sodium citrate is cheap as chips and can be found at Nella Cucina. Rejiggered a little, it also makes for the ultimate mac and cheese, bar none on the planet.

Trust.

[ThoughtForFood]

Another thing to add is that processed cheese melts in between the cracks of the burger and stays melted. Standard cheese just sits on top and tends to harden quickly. If you make your own as I do and use say an 8 year old baldersons cheddar, you get the best of both worlds. Completely disagree with Kage on this front.

[grandgourmand]

I like good cheddar as much as the next guy, but that's not what i'm after. I want processed cheese. In-n-out/shake shack style.

I'm not looking to stuff my burger with braised short rib and truffles here.

[LJS2]

I like the Kraft (thick) singles. I know that Cobbs bread does not get much love on this board but IMO their hamburger buns are perfect for American style cheeseburgers. I look forward to reading other responses.

[grandgourmand]

Thanks LJS2. I've never heard of Cobbs bread. The Beach location is close to me, I'll give it a go.