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Post Reply Best cheese for grill cheese
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19 / M / Temple of Yaoiism
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Posted 11/22/16
I like Colby and Monterrey Jack.

I'm tempted to try hellfire pepper jack in a grilled cheese sandwich though.
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52 / M / In
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Posted 11/22/16

Dogempire wrote:

I like Colby and Monterrey Jack.

I'm tempted to try hellfire pepper jack in a grilled cheese sandwich though.

I know where you are coming from I made a grill cheese with some ghost pepper cheese. Talk about an Rezero level of suffering
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19 / M / Temple of Yaoiism
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Posted 11/22/16

uncletim wrote:


Dogempire wrote:

I like Colby and Monterrey Jack.

I'm tempted to try hellfire pepper jack in a grilled cheese sandwich though.

I know where you are coming from I made a grill cheese with some ghost pepper cheese. Talk about an Rezero level of suffering


I once bought a burger and I got pepper jack cheese, but it was like 10x the spicyness of regular pepperjack.

So I dubbed the new cheese hellfire pepper jack.
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Green Bay
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Posted 11/22/16 , edited 11/22/16
Muenster, because it melts the best
Posted 11/22/16
Parmigiano-reggiano, gouda, and vintage Dubliner.
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28 / M / Kansas, USA
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Posted 11/22/16
It depends:
For plain grilled cheese on buttered toast or as a side to chili, I prefer cheddar
For a dipping sandwich in dense soups and stews (ie: tomato, beef, etc.), it's gotta be mozzarella and grated parmesan
For dipping in other soups (ie: turkey or chicken) I'd rather have Swiss.
Ejanss 
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Posted 11/22/16 , edited 11/22/16
Cheddar doesn't really melt the way cheddar sauce does--Swiss turns melty but keeps its structure.

Swiss is good for soup, but by itself, I'd go with one American (preferably the thick unwrapped "Deli-style" slices), one or two Swiss depending on the thickness, and a slice of soft block-Velveeta in the middle...Liquid gold.

(And the bacon and tomato, of course--Who said it had to be JUST cheese?)
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27 / M / United States
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Posted 11/22/16
Plain old American cheese suffices.
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23 / M / Abyss
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Posted 11/22/16
Get a good sourdough bread and fill it with feta cheese, onion and a bit if greens. Put bread around it and coat each side of the bread in olive oil, garlic powder and pepper. Toast on each side and serve.
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