With these expert tips, youll know exactly which cheeses to use in your next grilled cheese sandwich.
What Makes a Great Grilled Cheese?
As with all memory-tied food, perfect is subjective.
Photo:Abbey Littlejohn
That means that details matter.
Also, finding the flavor balance between the bread and cheese is essential.
Masterson agrees, saying, If you force my hand, I choose the bread.
Abbey Littlejohn
It meets the mouth first, brings texture, complexity and variety to each bite.
He says, The choice of cheese will make a huge difference between a good and great grilled cheese.
Mixing your cheeses creates a rich and complex flavor profile.
Abbey Littlejohn
However, the flavor and texture derived from the cheese cant be [manipulated], Clagett closes.
And for this reason, majority rules that cheese selection isthepivotal element for an exceptional sandwich.
Martinez says, If it’s too soft, it all might just ooze out.
Abbey Littlejohn
That flavor often means using mostly mild cheeses to establish the taste foundation.
Martinez uses, as an example, artisanal bread with nuts or dried fruit.
Ferrar brings up that same point, using blue cheese as an example.
Abbey Littlejohn
It has a great flavor but is much too strong to be the main cheese.
Paired with havarti, though, and you just might have something!
Proper seasoning goes a long way.
Abbey Littlejohn
Commercial bread, American cheese and margarine is what my baby girl wants when she gets sick.
Gruyere
Cheddar and American are obvious, common and accessible cheeses.
But this Swiss cheese is a chefs secret weapon for an unforgettable grilled cheese.
Abbey Littlejohn
These two play especially nice with caramelized onions on a great rustic levain.
There is no need to try and confuse the palate when talking about grilled cheese!
Try horseradish or jalapeno havarti … whatever you might find.
I really havent had a bad one yet!
Its been really rising in my ranks lately.
It has a lot of flavor and more versatility than most other smoked cheeses!
Finally, Weston suggests playing around with Brie and Gouda.
These and havarti are some of my favorites.
It can certainly be something as delicate as a croissant, but Le Bescond advises using a day-old one.
Martinez suggests using older bread as a general rule.
If your bread is a day or two old, it just toasts up better!
When cooking, using a press is much preferred versus a frying pan, Le Bescond says.
Be generous, echoes Martinez.
Having enough fat to really get your bread crispy and crunchy is key.
After that, anything goes.
(Yes, it has to be Dukes, he laughs.)
