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/ck/ - Food & Cooking

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4712202 No.4712202 [Reply] [Original]

What are some god tier cheeses for grilled cheese?

>> No.4712210

Maybe not god tier but it's pretty good.

Laughing cow swiss

>> No.4712215 [DELETED] 

>>4712202
Comte.

>> No.4712220

>>4712202

Comte

>> No.4712246

goat cheese

>> No.4712248

Havarti or pepperjack. Or better yet, both.

>> No.4712250
File: 31 KB, 266x354, bio-george-duran_.jpg [View same] [iqdb] [saucenao] [google]
4712250

American processed pasteurized cheese food. Slap that between some $99/loaf white bread and fry it up; serve with Campbell's tomato soup. There is no shame in this.

If that has you feeling uncomfortable, then heed the hypothesis of notably inoccuous minor TV personality George Duran: You can combine any bread, any cheese, and any jam and the resultant grilled cheese will be palatable. It's magic.

You can trust George Duran. Looks how non-confrontational and somewhat doughy he is.

>> No.4712259

>>4712202
I'm partial to sharp cheddar and thinly sliced tomato and red onion on wheat.

Mozzarella and pesto is also a winning combo, especially with tomato.

>> No.4712260

>>4712250
an odd response. but good.

pepperjack for sure

>> No.4712268

>Spread the "outside" of your bread slices with butter or a little mayo.
>Pat some grated Parmesan cheese onto the buttered/mayo'd side.
>Insert sliced sharp cheddar and either gruyere or jarlsberg in-between slices.
>Fry one side over medium heat until the parmesan crust is golden brown, flip and repeat.
>enjoy your fuckawesome grilled cheese

Protip: Depending on what kind of bread I'm using, sometimes I like to cut the crusts off before frying, so there aren't any hard bits to interfere with the parmesan crust. But I don't normally cut crusts off bread, that's just silly.

>> No.4712274

>>4712268
Forgot to say that the other posters suggestions of havarti and pepperjack are also excellent choices. But I'd still combine them with some sharp cheddar.

>> No.4712278

Muenster is my favorite. Or havarti. Pleb, maybe. Delicious, definitely.

>> No.4712285

i use cheddar and cream cheese. sounds knda gross, but i think it's pretty good

>> No.4712292

>>4712268
You put mayo and parmesan on the side of the bread that's being fried? How does that work?

>> No.4712308

>>4712292
It works great! I always fry sadwiches with mayo instead of butter, it's a trick a couple of my friends who are chefs taught me. (well, one's a chef, one's a cook, both in restaurants though). Anyway, you just spread a LIGHT coating of mayo on the bread and then pat some grated Parmesan onto it so it sticks. Then assemble your sandwich (with the parm coating facing out, obviously) and fry till golden brown on both sides. It's delicious, and the crunchy exterior is a great contrast to the creamy, melty interior.

>> No.4712309

>>4712202
Kraft slices.

>> No.4712310

>>4712292
very light thin coating

>> No.4712313

>>4712308
I did this before and it's pretty good. Just making sure people know that a light coating of mayo really does mean LIGHT. The less maybe, the better but still cover the side your frying.

>> No.4712326

gouda.
sprinkling the base cheese with feta
provel is grilled cheese crack.

>> No.4712329

swiss hasn't been said.

also i like to saute some small tomatos with basil to put on there

>> No.4712496
File: 14 KB, 172x157, Vache_qui_rit.png [View same] [iqdb] [saucenao] [google]
4712496

>>4712210
la vache qui rit, really? do they also have slices or did you use the pic related

>> No.4712497
File: 140 KB, 544x363, 2010-12-23-Grilled-Cheese-Truck-in-El-Segundo-002.jpg [View same] [iqdb] [saucenao] [google]
4712497

>> No.4712544

>>4712285

Cream cheese is an excellent addition to grilled cheese. I don't see why people are fine with it on toast and bagels, but not sandwiches.

>> No.4713924

>>4712202
Fontina.

>> No.4713995

I always line the inside with jalapenos ant turkey.

>> No.4714001
File: 27 KB, 400x400, 1372264667095.png [View same] [iqdb] [saucenao] [google]
4714001

>>4712248
>Havarti

>> No.4714005

>>4712202
I use Boar's Head smoked gouda cheese and vermont cheddar cheese.

2 slices vermont and 1 slice smoked gouda.

>> No.4714009

>>4712268
I'll have to try this.

>> No.4714011

>>4714005
That sounds heavenly.

>> No.4714015

Gouda and Muenster are probably my two favorite cheeses for grilled cheese.

>> No.4714018

>>4714005
get the Boars head chipotle gouda

>> No.4714021
File: 2.71 MB, 263x150, ridicule.gif [View same] [iqdb] [saucenao] [google]
4714021

I actually really like American cheese for this purpose. This and burgers are the only two places I eat it, but...

>> No.4714026
File: 1.93 MB, 235x240, 1372185575448.gif [View same] [iqdb] [saucenao] [google]
4714026

>>4714011
It is bra.

>wheat bread
>lightly butter each slice
>I layer it as vermont, gouda, vermont
>pam the pan incase I goof up on temperature settings
>lightly toast each side
>after several minutes press down hard with spatchula on each side for 20 seconds
>remove from pan and cut in triangular fashion
>serve with a light bodied cabernet

>> No.4714031

>>4712285
A friend used to do this.

He also used to do peanut butter with sweet pickles or some such shit.

Not conflating you with him, but...ugh no thanks.

>> No.4714033

>>4714018
Would that be good for a grilled cheese though?

>> No.4714036

>>4714026
Shit, I actually have some vermont chedder and some gouda. I'd try that tonight, but I'm making my burgers.

>> No.4714087

appenzeller or gruyere. a nice old bergkäse from berneroberland too. if im doing an american style than i dont use the really ripe (surchoix) variety but choose the mild

they do grilled cheese bread here and i think it is a cheese mix of gruyere surchoix, fribourgoise, and bergkäse. not sure if i am right with the bergkäse. that shit is crack
i think i was at the grilled cheese bread stall about 20 times last year during carnival.

>> No.4714097

all of them

>> No.4714518

OP try plain Mozzarella.

It's literally one of the best things I've ever done with grilled cheese.

>> No.4714521

>>4714087
>being swiss
>actually recommending appenzeller
pls tell youre not serious
at least you mentioned gruyere

>> No.4714769

Manchego, i've yet to find something that doesn't work well with it

>> No.4714804

I did Mimolette+goat gouda. One of the best things i've ever ate.

>> No.4714813

>>4714804
I love mimolette. Too bad we can only get Dutch mimolette here now, no more French. Fuck the FDA. Mimolette is also great in mac and cheese.

>> No.4714822

>>4714804
>goat gouda
Mmm, interesting.
I personally find gouda a bit bland but i could certainly go for some goat version

>> No.4714836

>>4714822
I just tried goat gouda the other week and it was really good but has no place on a grilled cheese

my favorite combination is wonder bread with kraft singles and boars head american

>> No.4714853

>>4714836
We had some goat cheddar, and it was delicious. I think it could have a place in a grilled cheese.

>> No.4714868

>>4714521
not swiss but in swissyland and poor-ish(student) so ya, appenzeller. still better than 2/3 of the crap everyone else is mentioning in this thread and ya fuck you its just grilled cheese. ya i know the little mountain places where you can get god-tier cheese that doesnt even have a proper name. like i can run to the migros around the corner in the morning and start name-dropping but i just cannot hope to reach those soaring heights of cheese faggotry that you have so masterfully attained so i leave you, alone at the pinnacle and marvel at the wonderousness of your high holiness' presence.

christ almighty its grilled cheese. if your such a the fucking expert on swiss cheeses recommend some for a mother fucking grilled cheese.

>> No.4714913

>>4714518
try adding a bit of pizza sauce in between the mozzarella

>> No.4714939

>>4714868

I find it amusing to imagine a Swiss person saying christ almighty. It's just so... Southern or midwestern US. Like an old Baptist grandpa or something.

>> No.4714960

a quality smoked cheese

>> No.4715035

>>4714939
wow like read the first fucking sentence again you fucking nig-nog.

>> No.4715045

ITT: idiots will just throw any kind of cheese on bread and call it a grilled cheese

>> No.4715062

>>4715045
and it is.
putting swiss on a burger instead of cheddar doesn't make it not a burger

>> No.4715557

Whatever you do don't use double cream brie

>> No.4715558

literally anything soft
the softer the cheese, the more easily it melts and godlier it becomes

>> No.4715659

Swiss for making it milky and Beecher's for a sharper taste to balance it

>> No.4715982

>>4715558
I've found theopposite is true, hard cheeses melt better than soft cheese

>> No.4716022

young Limburger + Emmentaler + caramelized red onions + butter on the outside

or

tomato paste + herbs + feta or goat cheese

>> No.4716032

>Generic White Bread
>Generic Sliced Cheese Byproduct
>Bacon
>Miracle Whip
>Tomato slice

Call me an Americlap, but its pretty frickin amazin

>> No.4716041

>>4712202
some decent cheese
pepper flakes
basil/oregano

>> No.4716043

>>4712250
>American processed pasteurized cheese food. Slap that between some $99/loaf white bread and fry it up; serve with Campbell's tomato soup. There is no shame in this.
This. A couple of Kraft singles tastes really fucking amazing.

>> No.4716045

Munster. Perfectly creamy with a nice, mild flavor.

>> No.4716072

Am I the only one who adds blue to my grilled cheese?

It turns even the cheapest cheese into something special. Also shaved Parmesan on the outside,

>> No.4716107

>>4716043
ugh no it does not...