Colby, Swiss, mozzarella, provolone, cheddar, brie, parmesan, and Muenster: There's a vast variety of cheeses available in America, but what cheeses are best to melt between two pieces of bread?
For melted cheese expertise, you won't find a more knowledgeable place than The Grilled Cheese Invitational. It's an annual culinary competition at the Rose Bowl in Pasadena, California.
"Lady Cheesington," as she is called, is one of the event judges.
"The first and most important step is to have a deep and abiding love for cheese," she says.
"They all melt at different temperatures and take on a different taste," adds Candace Karu, with Vermont's Cabot Cheese. "But generally, melting cheese just enhances the flavor and the experience."
For Karu, it's all about extra sharp cheddar.
"It's kind of a perfect grilling cheese that has a lovely smooth and creamy texture when it's cooked," says Karu.
For Tony Princiotta, the perfect cheese for sandwich making comes from Spain.
"Etorki is a Basque sheep's milk cheese that is semi-soft and melts very well. Not the gooey, stretchy type, but just enough where you've got some nice flavors," says Princiotta.
But whatever you choose, cheese writer Laura Werlin says you want one that tastes good once it's melted, and not just boring or blobby.
"Gruyere from the Swiss Alps melts really well," says Werlin. "It's nutty, it's got lots of flavor once it's melted."
And what is Lady Cheesington's favorite?
"I would say my favorite cheese for grilling is Chèvre, the goat cheese, because it comes in so many varieties. It has a curious richness that the other cheeses lack," she notes.
As you see, when it comes to grilled cheese, everyone's got an opinion. And even if sharp cheddar, gruyere, etorki, or good old goat doesn't ring your cowbell, there are plenty of tasty cheeses out there -- so find the one that melts your heart!
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