/ck/ - Food & Cooking

[Anonymous No.17855761]

What is the best cheese for burgers?

[Anonymous No.17855767]

>>17855761
American. Nothing melts better

[Anonymous No.17855769]

>>17855761
Muenster

[Anonymous No.17855782]

>>17855761
>SMOKED GOUDA
>(plant based)

[Anonymous No.17855790]

>>17855761
How dare they call that Gouda, disgusting.

[Anonymous No.17855794]

Cooper sharp American and it's not even close.

[Anonymous No.17855802]

>>17855761
>Plant based
I'd take any of those except bottom right

[Anonymous No.17855811]

>>17855761
this >>17855769
or real smoked gouda (not plant based)

[Anonymous No.17855814]

>>17855761
Smoked gouda, not the industrial waste byproduct """"""""""gouda"""""""""" in your pic.

[Anonymous No.17855820]

>>17855767
is this a meme? what does it even mean?
i don't even hate american cheese but nothing about it - melts amazingly -
it just gets weird loose acetate surface tension with liquid underneath
plenty of cheese melts in a similar or even much better fashion

[Anonymous No.17855823]

>>17855761
Depends on the burger. Standard goes with American, greasy goes with goat cheese, thick and beefy goes with cheddar.

[Anonymous No.17855828]

>>17855767
America wins again, just like they've won every single war they've ever fought. The United States wins. Freedom.

[Anonymous No.17855834]

>>17855828
Basado

[Anonymous No.17855835]

either american or a tiny amount of blue. swiss is ok, the rest overpower the taste of the beef.

[Anonymous No.17855867]

If you say anything but American you're a pretentious faggot trying to act like you're so fancy and "culinary" while you eat a fucking cheeseburger

[Anonymous No.17855874]

>>17855867
all these cheeses are cheap and widely available

[Anonymous No.17855878]

>>17855867
I got nothing against American cheese but there’s a mould that grows only in the French alps. I spent 8 days in this beautiful, vibrant retreat for monks during the summer of 96, the cattle there were fed well & touring backpackers would be able to rest for the night and sexually please themselves using the cattle. I remember injecting my flaccid member into an adult male cow and releasing all the built up stress in a giant bubble of my ejaculate.

[Anonymous No.17855881]

>>17855820
Like all cheeses, you can get quality america which is little more than a farmers cheese, that melts fantastically and tastes great. Or you can get plastic slices that dont really melt so much as stretch.

[Anonymous No.17855882]

>>17855794
Cooper sharp is the best and I think the only place for kraft singles is on cheap frozen burgers you grill after 8 beers

[Anonymous No.17855883]

>>17855761
pepperjack usually

[Anonymous No.17855888]

>>17855878
You're really unfunny

[Anonymous No.17855901]

>>17855761
Havarti

[Anonymous No.17855965]

>>17855761
Chedda is betta my nigga. Bitches act like only American melts. Look at that photo and tell me normal cheddar isn't melted. I guarantee everyone who enables pasteurized process cheese product also eats pizza without caring that it has no sodium citrate.

[Anonymous No.17855979]

>>17855965
Take your meds

[Anonymous No.17855988]

american or blue

[Anonymous No.17856011]

>>17855761
a slice of metered Gouda cheese, followed by a "normal" slice of cheddar, followed by bacon

the metered cheese is very thin so it melts fast on the burger patty
the cheddar then melts faster because it's put on already fast melting cheese
then fried bacon on top with a light press down to further melt the cheddar from the top
if you don't want it to be too greasy then you can dry/de-fat the bacon with a paper towel before putting it on the patty and cheese

[Anonymous No.17856017]

>>17855761

Goat cheese

[Anonymous No.17856020]

>>17855761
For me, it’s cheddar

[Anonymous No.17856023]

>>17855769
Hell yeah. Chaumes is great too but Münster is exquisite.

[Anonymous No.17856024]

>>17856011
>the cheddar then melts faster because it's put on already fast melting cheese
not how that works

[Anonymous No.17856034]

>>17856024
the heat of the cheese helps melt the cheese

[Anonymous No.17856041]

How you niggas gon act like American melts the fastest when there's brie in the picture? That stuff is practically liquid at room temperature.

[Anonymous No.17856109]

>>17855761
Hard to answer when the answer is not in the pic :
raclette
reblochon
ossau-iraty (sheep cheese)
Cheddar and blue can be really good too
...

What's important when chosing your cheese is what you put in (sauce)

raclette & reblochon -> creamy sauce with herbs (parsley, chive) or pepper sauce
ossau-iraty -> cherry jam or red fruits based sauce
Cheddar -> classic bbq or ketchup
blue -> creamy cheese sauce or mayonnaise,

[Anonymous No.17856112]

>>17856109
And of course don't overcook that fkin steak

[Anonymous No.17856154]

>>17855883

yuuuuuup this kid knows whats up

[Anonymous No.17856547]

>>17855761
gruyere, blue and pepperjack cheese are pretty good on burgers

[Anonymous No.17856593]

>>17855761
Depends on the burger, but most of the time I'd default to a sharp cheddar.

[Anonymous No.17856600]

>>17856041
No shit but that's an entirely different taste.

[Anonymous No.17856605]

>>17855828
Didn't America just pull out of Iran or wherever? If you gave up without winning then that is a loss. Same as Nam.

[Anonymous No.17856610]

>>17855761
American for thinner patties. Sharp cheddar for thick

[Anonymous No.17856639]

>>17855761
they all look disgusting
how do you fuck up cheese so much that all of it looks bad

[Anonymous No.17856652]

>>17856605
We just got bored and left. We don't need to be told when we've won by our enemies

[Anonymous No.17856654]

>>17856024
the metered cheese that melts first, acts like a thermal conducting compound for the next cheese
it's a better contact than even a slightly bumpy burger

[Anonymous No.17856657]

>blue
Next thing you'll tell me people use that for grilled cheese too.

[Anonymous No.17856752]

>>17855761
IT AINT A PARTY WITHOUT HAVARTI

[Anonymous No.17856757]

>>17855761
Cheddar. Also texture doesn't matter, you were wasting your time with that blow torch.

[Anonymous No.17856917]

>>17855761
the best cheese to have on a hamburger is cheese that is still in the package and my burger is on the table going into my mouth with no cheese on it

[Anonymous No.17856983]

>>17855761
Cheddar and swiss together.

[Anonymous No.17857083]

Babybel

[Anonymous No.17857095]

>>17855888
You need to go back

[Anonymous No.17857381]

>>17856652
If our enemies kick us out, we win. - Joeden Bideau

[Anonymous No.17857544]

>>17855828
America always wins. We're just the best at everything, it really is awesome. America wins.

[Anonymous No.17857759]

>>17855761
American cheese please
https://m.youtube.com/watch?v=G4U09p-TE04

[Anonymous No.17857771]

>>17855761
american. i dont think fancier ingredients belong anywhere near a burger 2bh. the flyovers have it figured out.

[Anonymous No.17857784]

>>17855901
this nigga knows

[Anonymous No.17857828]

>>17855761
Monterey Jack

[Anonymous No.17857851]

hallumi

[Anonymous No.17857863]

>>17855828
Real American cheese (not that plastic kraft garbage) was invented by a couple of Swiss guys.
True story.

>>17855820
'Cheese product' crap like kraft singles are not American Cheese. American Cheese has a similar texture to cheddar, just a bit softer.

[Anonymous No.17857870]

>>17855761
>Year of Our Lord 2022
>Putting A Whole Slab of Blue Cheese On Your Burger

[Anonymous No.17857892]

>>17857863
"American" as an official definition, is any cheese (typically colby, jack, cheddar) which may be blended, and always has a firm-but-pliable (plastic) texture instead of a crumbly one like most hard cheeses.
The use of the word "plastic" often confuses people who haven't heard the term outside of polymers, but it basically just means "flexes but holds it shape on its own"

[Anonymous No.17857899]

>>17855901
Havarti? It’s more like Hafarti

[Anonymous No.17857985]

>>17857892
The difference is that stuff like kraft singles contain less than 50% actual cheese, which is why they have to be labelled 'Cheese Product'. So officially, not cheese.

Also, such singles are relatively much more plastic than actual American cheese, I wasn't saying that they're actually made from petroleum or something.

[Anonymous No.17857995]

>>17857985
>The difference is that stuff like kraft singles contain less than 50% actual cheese, which is why they have to be labelled 'Cheese Product'.
Once again, technically untrue. They are still almost completely cheese, but because they contain added ingredients not found in typical cheese, they get a different name.

[Anonymous No.17858172]

>>17855761
American cheese gets a bad reputation for tasting awful on everything but at least it tastes good on burgers, probably the best unironically. Has no other purpose other than being put on burgers.

[Anonymous No.17858358]

>>17855888
get raped faggot, his post made me laugh

[Anonymous No.17858361]

>>17855767
too bad it tastes like shit

[Anonymous No.17858404]

>>17855782
Just what a big boy needs on his yummy yummy plant based burger in his tummy!

[Anonymous No.17858435]

as if this plant based chemical stuff is in any way worse or different than what you americans call cheese

[Anonymous No.17858446]

>>17855767
It's not that American melts the best but that it has the best flavour profile for the meat and melts the best.

[Anonymous No.17858535]

>>17857863
cheddar melts like shit

[Anonymous No.17858538]

>>17858535
Have you tried covering it with foil?

[Anonymous No.17858605]

>>17855761
Depends on the patty, toppings and sauces used duh

[Anonymous No.17858614]

>>17855761
Probably cheddar or american
definintly not mozzarella or blue

[Anonymous No.17858619]

>>17855828
>America wins again
>just like they've won every single war they've ever fought
>Freedom.
have you been under a rock for 60 years?

[Anonymous No.17858623]

>>17857995
>They are still almost completely cheese
no they aren't. they are mostly milk.

[Anonymous No.17858637]

>>17855761
>Plant Based

i use gouda young or middle aged

[Anonymous No.17858676]

>>17855761
I have had all the burger and the winner is Bleu d'Auvergne, no contest.

[Anonymous No.17858680]

>>17856023
Münster is a German city.
Muenster is a cheeselike american product.
Munster is a french cheese.

[Anonymous No.17858693]

>>17855867
>Hurr durr America
Other countries exist that use different cheese. Here even Macdonald's uses bleu or italian cheese for their burgers.
Can't imagine how dull life must be in flyover states.

[Anonymous No.17858703]

>>17856654
you might be on to something but it needs solid numbers

[Anonymous No.17858711]

Feta

[Anonymous No.17858721]

>>17858538
it's greasy

[Anonymous No.17858992]

>(plant based)
Not cheese then, why is it in the picture?

[Anonymous No.17859001]

>>17858680
Monster is an energy drink

[Anonymous No.17859002]

>>17855828
smells like... victory

[Anonymous No.17859008]

>>17858619
no one has defeated our military since the time of Napoleon

[Anonymous No.17859043]

>>17858676
I believe you.

On a related notes, has anyone else gotten that tiny bit of crunch that you sometimes get from a top shelf bleu? I've gotten it from roquefort sometimes and its sublime

[Anonymous No.17859047]

>>17855761
American. No question

[Anonymous No.17859059]

>>17858619
>american education
run along faggot

[Anonymous No.17859083]

>>17855761
For me, its colby jack

The best cheese for cheese purposes

[Anonymous No.17859093]

>>17859008
is that why you decided to run with your tail between your legs from the taliban? pussy

[Anonymous No.17859194]

>>17859001
Similar feeling to the crystals in Parmigiano-Reggiano? Fucking perfection.

[Anonymous No.17859203]

>>17859083
>extremely mild soft cheese that borders on flavorless
Fucking dropped. Colby jack is the worst cheese of all time.

[Anonymous No.17859225]

>>17855820
>here let me redefine what melting means
>I’m a vegan btw
suck my freedom filled nuts

[Anonymous No.17859275]

>>17855761
Pepper Jack, muenster, provolone, and cheddar are all comparably good and go well with different toppings. A jalapeño muenster burger with salsa verde would fucking slap, but a mushroom provolone burger with steak sauce would be just as good.
t. knoower

[Anonymous No.17859284]

>>17858623
>mostly milk
The fuck do you think cheese is made of?

[Anonymous No.17859293]

Blue on a beef burger
Brie on a fried chicken burger
Pepperjack on a grilled chicken burger
/thread

[Anonymous No.17859306]

>>17855828
They even win when they lose. God bless the US military

[Anonymous No.17859314]

>>17859203
It has a smooth taste and an aesthetic marbled appearance. When you look at a slice it reminds you of stepping into a luxury building and seeing expensive marble floors. It goes on everything

its bussin sheeesh

[Anonymous No.17859448]

>>17859284
Real cheese is made of milk processed in a certain way (cultured). Kraft singles and the like contain a bunch of milk and milk concentrates which are processed differently and so are not equivalent to cheese. They also contain a lot more oil. This is why the FDA does not consider such products to be cheese and consequently why they can't be marketed as such.

[Anonymous No.17859544]

>>17855883
Goated cheese bro

[Anonymous No.17859553]

>>17856109
This nigga goated wit da sauce

[Anonymous No.17859565]

>>17855888
>t. trans

[Anonymous No.17859572]

>>17859314
no cap

[Anonymous No.17859629]

>>17859448
I noticed today at the supermarket that the cheese doesn't say "processed" anymore, but "prepared." Pasteurized prepared cheese food.

[Anonymous No.17859642]

>he doesn't buy the best American cheese on God's green earth in bulk
Do Kraft Singles lovers really?

[Anonymous No.17859664]

>>17859642
>let me just make room in my fridge for a 5 pound block of cheese
>let me use it all before it starts to turn hard and stale because i'm making burgers 10 times a day like a restauraunt
>let me get my own deli slicer since its in a giant fucking block and using a knife will cut it unevenly

[Anonymous No.17859690]

so you guys weren't memeing about quality mattering in cheese? the shredded bag variety on left just foamed up a bit, hardened and started crisping towards a burn
what the fuck

[Anonymous No.17859695]

>>17855761
processed cheese
/thread

[Anonymous No.17859699]

>>17859690
the same cheese in the microwave for 30 seconds
WHAT THE FUCK

[Anonymous No.17859700]

>>17855820
the question is what cheese is best for hamburgers

[Anonymous No.17859737]

>>17855767
>t. tastelet

[Anonymous No.17859755]

>>17859664
I bought a 30 pound case (six 5 pound blocks). Lasted four months. Do you have one of those dorm room mini fridges or something? Cuts with a knife just fine, it's not that gummy texture like Velveeta.

[Anonymous No.17859761]

American. Eating some whilst typing this.

[Anonymous No.17859763]

>>17859699
Shredded cheese has starch added to prevent it from caking together in the bag. This causes it to not melt correctly. Shred your own cheese, no exceptions. Cheaper too.

[Anonymous No.17859830]

>>17859761
American is good but kinda bland, not top tier.

[Anonymous No.17859860]

Now I'm actually wondering what a burger would be like with butterkase on it

[Anonymous No.17859892]

>>17855820
He means nothing melts better for a burger and he's right. You're objectively wrong. It's science since it contains emulsifiers that literally hold the cheese together and prevent the cheese from splitting when heated. Other cheeses can split and curdle when exposed to high heats due to the proteins coagulating. American cheese literally contains emulsifiers that prevent this from happening, thus making it melt while still holding together. This isn't to say you can't 'melt' other cheese, but their textures change, they can split, coagulate and turn hard. American cheese remains soft, pliable and gooey, which is exactly what you want for a burger.

[Anonymous No.17859916]

>>17859892
The heat of the burger melts the cheese

[Anonymous No.17860230]

>>17857759
That was one of the best and worst things I have ever seen. I would love to taste that burger.

[Anonymous No.17861458]

>>17859763
that's not as bad as i thought honestly. i went to a shop that only sells cheese from small cheese businesses and got something called sottocenere al tartufo. goddamn its fuckin good.

[Anonymous No.17861486]

Cheddar, hands-down.