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/ck/ - Food & Cooking

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14451913 No.14451913 [Reply] [Original]

What cheese do you use in your grilled cheese?

>> No.14451915

Swiss and cheddar

>> No.14452087

>>14451913
Sharp cheddar for flavor
Good quality American for the melt/texture
Bütterkase for creaminess and richness

>> No.14452094

>>14451913
Pepperjack

>> No.14452130

>>14451913
fumunda

>> No.14452136
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14452136

>sourdough
>aged cheddar
>smoked gouda
>sauteed onion
>seared tomato slices
>pan fried ham and turkey slices

>> No.14452140
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14452140

...You're kidding right?
Grilled Cheese is made ONLY with Kraft Singles.

>> No.14452160
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14452160

>>14452140

>> No.14452165

>>14451913
The cheese I have.
Really like meunster and fontina though.

>> No.14452240

>>14451913
Anything with fine print that says "cheese product."

>> No.14453022

>>14452140
unironically this.

>> No.14453029
File: 1.14 MB, 1728x2304, IMG_20200724_082638963.jpg [View same] [iqdb] [saucenao] [google]
14453029

>>14451913
This. Plus it's free.

>> No.14453934

>>14452136
not a grilled cheese, that's a melt

>> No.14453966
File: 92 KB, 699x800, grilled-macaroni-cheese-sandwich-026.jpg [View same] [iqdb] [saucenao] [google]
14453966

>>14451913
Macaroni and cheese

>> No.14453972

Gruyere
Aged white cheddar (9 months)
Parmesan Reggiano
Munster

>> No.14454038

>>14451913
Easy cheese

>> No.14454060

there's only 1 correct answer and no one here has said it so i'm leaving

>> No.14454149

>>14453029
Inviting my pals over to eat the cheese brick this weekend. So excited

>> No.14454155

>>14451913
You have to use kraft singles, its an American invention made for AMERICAN CUISINE. No other cheese allowed

>> No.14454222

>>14452087
Holy mother of based.

>> No.14454236 [DELETED] 

>>14451913
cheddar
muenster
cheddar

highly reccomend

>> No.14454555

>>14451913
Cheddar and Parmesan is a god tier combo

>> No.14454562

mozarella. t.b.h. i don't see why other cheese needs to exist, the ol' moz works on everything.

>> No.14454565

>>14452140
Your palate was permanently destroyed by poverty

>> No.14454567

>>14451913
The best kind, American.

>> No.14454574

>>14452140
/Thread

>> No.14454580

>>14451915
What's "swiss"? Emmentaler?

>> No.14454583

>>14454565
Lmao this

>> No.14454588

>>14451913
Cheddar and Gruyere

>> No.14454596

>>14454565
>t.2nd World Shitholer
Kraft Singles are like $4 a pound which is actually kind of expensive for cheap cheese.

>> No.14454613

Imitation mozzarella cheese.

>> No.14454615

>>14453029
This shit is disgusting, somehow tastes worse than store brand Velveeta that sells for a dollar a box

>> No.14454624

>>14454580
“Swiss” is emmental cheese that was produced in either Canada or the USA

>> No.14454665

>>14451913
Swiss on rye or pepper jack on sourdough
with tomato of course

>> No.14454667
File: 384 KB, 930x565, psst-american-singles-011818[1].jpg [View same] [iqdb] [saucenao] [google]
14454667

>>14454596
This, real niggas used this

>> No.14454674

American cheese

>> No.14454688

>>14454596
>$4/lb is kinda expensive
That's painfully poor bro

>> No.14454694

Havarti is super underrated as a grilled cheese cheese.

>> No.14454704

>>14454688
>>14454596
I just paid $8.99 for a 8oz (220grams) wedge of Romano today

>> No.14454722

>>14454704
Worth every penny too. Grate a little and it goes a long way because it actually has a flavor.

>> No.14454731

Red leicster.
Anyone toast the inside before adding the cheese? Maximum crunch.

>> No.14454741

Gouda

>> No.14454747

Usually an extra sharp cheddar with gouda or havarti.

>> No.14454754

For me its red lester

>> No.14454756

>>14451913
>>14452087
>>14452136
All good choices. I like blue, cheddar, and mozzarella, also I like to add parmesan, garlic, and italian seasoning to the butter.

>> No.14454757

>>14454222
Agree and checked

>> No.14454784

>>14451913
Gulten free sourdough, vegan mayo and almond cheese.

>> No.14455075

>>14451913
American, gouda, and cheddar

>> No.14455106

>>14454580
>What's "swiss"?
The one with holes in it.

>> No.14455110

>>14454704
>comparing aged dry cheese to processed American cheese
Enjoy your budget Parm, Publix shopper.
>>14454688
>deliberately ignoring half of the post
Gubment cheese is literally Zero dollars a pound, and the niggerest of store bought American is like $0.99 for 2 lbs. Kraft is actually expensive for what it is, Jamaal.

>> No.14455119

>>14453029
>it's free
>>14455110
>Gubment cheese is literally Zero dollars
The fuck? I remember in middle school we would joke about the nacho cheese sauce in the cafeteria being "government cheese" made from toxic chemicals, but is there actually such a real thing as government cheese?

>> No.14455146

Whatever is in the fridge. I don't plan for a fucking grilled cheese.

>> No.14455264

>>14451913
good ol' craft singles

>> No.14455290

>>14451913
Havarti or swiss

>> No.14455375

>>14455110
There hasn't been government cheese since the 80s. Kraft being overpriced for what it is doesn't make $4/lb expensive it just makes the purchaser of it both poor and stupid.

>> No.14455785

>ctrl+f brie
0 results
trash board

>> No.14455827
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14455827

I made my first grilled cheese ever earlier this week. Used colby jack and extra sharp cheddar. Came out bretty gud. I think I used too much butter though.

>> No.14455835

>>14452140
I use my local market's equivalent, but yes 100% correct

>> No.14455850

>Gourmet grilled cheese
Good fucking lord you idiots missed the whole point of a grilled cheese. It's an easy quick snack to feed your kids because you're too lazy to cook and too broke to buy pizza

Tighten up, boys

>> No.14455874

>>14455850
Buddy, I don't have kids. If I'm making a grilled cheese it's for me to eat.

>> No.14456920

>>14451913
Whatever cheese I have around, usually a couple of pepperjack slices or havarti on rye with a slice of chicken/turkey/ham depending what I got from the deli.

>> No.14459326

>>14451913
cheddar

>> No.14459331

>>14455827
>too much butter
No such thing. Looks well made bruh

>> No.14459372

American cheese is the most correct answer, but any whole fat cheese is good. Tallegio is super melty and has an interesting flavor though. Supermarket swiss cheese is garbage, but some decent gruyere also works pretty well.

>> No.14459493

For me, it's a blend of cheddar and velveeta.

>> No.14459525

>>14451913
Emmental and comte

>> No.14459546

>>14451913
Gruyere, smoked gouda, aged cheddar. All on some milk bread, toasted with mayo on the inside, butter on the outside.
If I don't have all these cheeses, then it's just cheddar and swiss with paprika and cayenne mixed with it on some normal white bread.