9 Cheeses that are Perfect for a Grilled Cheese Sandwich

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A grilled cheese is one easy dish to prepare. Even if your cooking skill is confined, you can sure use your common sense to make one. So, to encourage you to make one creative grilled-cheese, the founder of Cleveland’s famed Melt Bar and Grill, gives out a list of the best cheeses you can use for your sandwich.

Havarti

“It’s a butter cheese, so it almost melts too well sometimes.”

Goat cheese

“Chevre is a little out of our price point so we don’t use it, but a creamy one would work well if you don’t mind spending the money.”

Blue and Feta

“Those are more specialty cheeses. We’ve actually combined them together. We’ve also done blue and pepper Jack together before. The drawback is they’re not as gooey, you know, they’re not going to be flowing down the side of the bread. But you get a lot of flavor, and bang for your buck. It really depends on the application.”

Swiss

“It’s got a very distinct flavor. It also melts very well, doesn’t get too liquidy, and it holds shape pretty well. Just be mindful of the quality. You can tell because the better ones have more consistent holes. Cheaper ones, they’re going to be all over the place. A really good deli Swiss is going to melt great, but a lesser one is going to get oily.”

Pepper Jack

“This one adds much more flavor profile than American or provolone. There’s different heat levels, too — we’ve used habanero and jalapeño pepper Jacks before. If you’re looking to add a slight heat element, it’s great.”

Sharp cheddar

“It’s a little drier, but it melts well. And I go with New York sharp.”

Muenster

“It’s a very neutral cheese, but it has a slight nuttiness to it. Plus it adds a ton of texture.”

American

“The first go-to for anyone should be American. It’s a standard. You think of that creamy, processed cheese getting all ooey-gooey. There’s so many different types — yellow, white, more clearly processed ones like Kraft and Velveeta. For us, American works really well on breakfast-type sandwiches with bacon and eggs.”

Provolone

“We use it because it’s very recognizable. It adds stability to the sandwich and it looks good, so there’s high appeal there.”

 Which cheese do you think suits your taste? Well, we suggest you try all of them before you make a decision.

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