/ck/ - Food & Cooking

Just for like a plain grilled cheese or are we talking tuna melts or like having sliced apples in it or what?

>>13877878
Gruyere, Havarti, Monterrey Jack, all widely available where I am and melt quite well. For sandwiches I just used 5 year cheddar though. You just have to cook low and slow, and put a lid on your pan.

>>13877878
American cheese

>>13877878
époisses comes to mind

>>13877878
>plastic cheese loving amerifats

Ever had “cheese” in Japan? It’s 100x worse

>>13877878
American

Velveeta

>>13877878
>plastic cheese-loving amerifats are not allowed in this thread

I can get better cheese than you can.

Dude add sodium citrate to your cheese and it melts way better.

>>13877878
Red Leicester works nicely in a grilled cheese sandwich for something a little different.
Honestly alot of my friends recommend Brie, due to it being very easily melted, but personally I don't like the taste of it in a sandwich.
For a classic, mature cheddar is the way to go, its not adventurous but its simple and tasty.
My favourite thing to do is to add red pesto to the wich, fucking love the shit.

Also if you want to try something a bit different try a grilled halloumi sandwich, doesn't really melt but its great for a big chunky cheese sandwich.

Kraft singles

>>13877878
brie, camembert, and --

oh I'm sorry, you want the best cheese for melting on a sandwich

well that's american cheese
cry more about it

>>13877923
>>13877954
>>13878038

What the fuck is American cheese?

You’re welcome

>>13878046
"American cheese" a processed cheese is required to be manufactured from cheddar cheese, colby cheese, washed curd cheese, or granular cheese, or any mixture of two or more of these.

>>13878052
This is an actual brand name? I thought it was something made up for that blues brothers movie

>>13878064
That just sounds like a weird cheddar with extra steps.

>>13877878
Kraft singles!

>>13877892
>5 year cheddar
Nice larp kid. I'm from England and it is typically 12/18/24/36 month aged. This isn't balsamic vinegar.

In answer to the question, cheddar does melt well, but brie and camembert have to be the best. Practically melting at room temperature and keep the consistency. American "cheese" is the best on burgers, 100%. Nice to put a slice of American on top of some stilton or cheddar for flavour and extra melt. Kinda acts like a cloche for the real cheese.

>>13878032
Here is a brie sandwich you will like. Toast bread. Black pepper, rocket, mayonnaise and Dijon or wholegrain mustard, ham and brie with either cranberry sauce or caramelised onion chutney. Cook in pan or Panini grill. It's truly awesome and got me into those types of cheeses.

>>13878137
Thanks for the recommendation I'll give it a try, I think my main issue is that the first time I had Brie it wasn't the best of quality so it kinda put me off.
I'm really keen on the Ham, Brie and onion chutney idea. However I may trade the ham for some Prosciutto as I think the saltyness will go well with the over flavours.
I would go with Pancetta but I think its a bit overrated and prefer the prior.

>>13878083
the important extra steps are the chemicals and emulsifiers and artificial flavourings added to give it shelf life and stop it from splitting and its distinct taste

>>13877878
Fontina is known as the melting cheese.

>plastic cheese-loving amerifats
You're supposed to remove the wrapper before eating, stupid yuropoor.

>>13878046
Yellow plastic fed to Americans so we die before we reach retirement age and the powers that b can keep our social security money.

>>13878351
Raise your hand if your country ever made it to the moon

>>13878356
Learn to read, Cleetus. I stated I'm also American.

>>13878361
No you're not

>>13878362
with all the flyover and coastie shitposting that goes on here you think its impossible that some americans dont like garbage plastic food?

>>13878137
>rocket
LMAO just blast that bitch with an RPG-7

>>13877878
raclette

>>13878203
Get the French stuff not the Cornish. I find the Cornish stuff really chalky.
President is easy to get, cheap and very low odor but decent tasting. Work your way up to stinky camebert and brie de meaux.

>>13878374
Sorry I meant "arugula"

>>13878203
Btw prosciutto would be great but don't forget the mustard too, although use Dijon or wholegrain not English.

>>13877878
Butterkäse

>>13878373
Self-hating americans don't qualify as americans
t. yuro

>>13877878

Fontina

>>13878070
it was actually a different product called easy cheese but he called it the wrong name

>>13878117
ooh ooh i once found a balsamic vinegar based cheese. had a super sharp but VERY pleasant taste. went nicely with a soft italian red.

>>13878443
seconded. there's not a more pathetic sight

>>13878032
Red pest isnt pesto. The only variation allowed is if you want all basil or some parsley or all pine nuts and some walnuts

>>13878351
>the powers that b

>>13877878
Traditional paraguayan cheese

>>13877878
I usually mix mozzarella with whatever yellow cheese I have. It's how I love it.

Recently made gnocchi with a bluecheese bechamel sauce, it was absolutely divine, im getting giddy thinking about it.

>>13877878
>Can't even ask a question about a grilled cheese without immediately showing how rent free the US is in their head.

Why is the world so cucked?

>>13879084
Blue cheese bech' is the fucking best shit ever
The place I used to work at used homemade pasta shells, crunchy spiced walnuts, peas, and smoked chicken with that sauce
It was my absolute favourite thing ever

>>13879144
what knid of spices involved with the walnuts? because i have the urge to throw a bit of nutmeg to that delicious sounding dish

>>13878070
The brand is kraft.

The correct answer is gouda you plebs.

>>13878443
Based

>>13878117
>EU designation nonsense
just wait for Ahmed to get home and deal with your wife you stupid cunt

>>13877878
This: >>13878393

I'm surprized only one poster mentioned raclette yet. It's literally designed to be melted.

>Ctrl+F
>Gouda and Swiss
> only one result found

guys what the fuck are you doing

American cheese is objectively best. You can make your own by adding water and sodium citrate (emulsifier) to cheese.
https://www.youtube.com/watch?v=4aGKiWQnMJc

>>13877878
asado
gruyere
swiss

>>13877878
I like swiss best but but husband is lactose intolerant. It's infinitely easiier to just shop dairy free than try to make sure he knows which items in the pantry/fridge have dairy (some brands are normal ass brands that just happen to not contain dairy and some is specialized)

so if I had to choose based on what I normally have to eat, the Chao cheeses are the best out of any of the nondairies i've tried. Tastes like a real piece of cheese, texture is right, but it's more expensive than some of those artisan cheeses.

>>13878443
Based yuro

>>13877878
for me it's the kraft single slice freshly peeled from its protective plastic sheath

>>13878439
häng dich in den Dachstuhl

>>13877878
Emmentaler melts well

>>13880723
>5ft 8in
Top kek, imagine being a manlet

>>13880638
>>13880689
Look at all these American simpletons who think there is anything of value on their pasteurized cheese product.
Imagine feeling attached to something so objectively bad, imagine letting this attachment cloud your judgment to the point you feel the need to defend it.

There is nothing good about American cheese. The color is a calculated shade brought by an immature expectation of what cheese should look like, and achieved trough artificial means. Its only reason to be is some food scientist thinking to himself "Well, this is what cheese looks like, right?"
The flavor is a mix of placebo and regret. While freshness or careful aging create the complex flavors of cheese, this American parody lacks such privileges, whatever aroma it may have is purely coincidental, whatever illusion of flavor it may posses is only due to the dopamine high Americans get when eating something fatty.
The texture is like softened wax, because that is what it most likely is. It covers your mouth in a plastic-like fatty layer that Americans love confusing for enjoyment.
And by far the most pathetic argument I see repeated over and over again, the fact it melts. The characteristic often posted as the sole redeeming quality is something shared by almost all substances in the world, that things soften when hot. Almost all cheeses melt, not that you would want to as different cheeses are meant to be eaten at different temperatures. But the ones that are often melted are superior, they impart great flavor, fat and texture, just look at mozzarella with its milky flavor and stringy texture even after melted. American cheese only serves as a brightly colored layer of fat, might as well top your burgers with some butter, you will get much better results that way.

American cheese is the margarine of cheese. A publicity stunt for a cost-cutting measure that Americans ate right up and now feel a worthless sense of nostalgia for.

>>13878046
Shitty plastic cheese tiles that make delightfully shitty grilled cheeses. Definitely not a classy grilled cheese but definitely earns its spot at the table if done right.

>>13877878
Gruyère, mimolette, compté, cheddar, gouda, mozzarella, emmental, but above all RACLETTE and REBLOCHON

>>13880787
>The flavour is a mix of placebo and regret.

Mfw

>>13877878
Muenster melts nicely.

>>13877878
Muenster or mozzarella melt very well and keep that elastic consistency. I like to combine a slice of that with a slice of something more flavorful, like gruyere, gouda, swiss, etc depending on the flavor you're looking for.

>>13880787
Holy rent free

>>13880787
>imagine being this mad about cheese

>>13880733
This. When will they learn?
t. 5'9

>CTRL + F: Havarti
One result.
>CTRL + F: Provolone
Zero results.

Really bro? Any light, buttery cheese is fucking tops for this shit.

>>13880787
Imagine being so obsessed, you use your Sunday afternoon to write a novel about your buttmad on a Tajikistani duck breeding forum

>>13879263

This guy gets it.

Saint-Marcellin

Not an American, I'm a Britbong. But I learned over the years that 'grilled' cheese sandwiches which aren't actually grilled but are fried in a pan actually are best with American sliced cheese. The greasyness of the bread with the soft stringy cheese works better than Any good quality cheese. Also it melts better than proper cheese. and protein, mayonnaise is better for 'grilling' than butter.

reddit spacing.

Now IF you want to make a proper grilled cheese sandwich and actually use a grill then many cheeses are good. A medium cheddar is a good all rounder though. Camerbert is also a nice one with the right complimentary ingredients.

>>13878443
I dont hate myself, I hate the people that allow a market to sell something that can only legally be labeled as "cheese product"

young maasdam, gouda, cheddar or emmenthaler.
i don't like it too runny

>>13878439
Basiert und wahr.
>>13877878
Butter cheese

Can I just put some cheese in a pot and melt it to use in mac n cheese or do I have to make a roux first?

>>13878723
Kys this isnt your fucking roastie bookclub fat bitch

>>13883883
phoneposter filth like yourself is worth less than any roastie on the planet

>>13877878

that looks like my girlfriend's pussy when im finished with it

>>13883229
>allow
Fuck off, comrade

>>13877878
I like Colby and Muenster

>>13883911
i don't like this

>>13883229
>People should only like what I like!

Best cheese in this whole world

>>13885475
This. But it's not cheese. It's cheese product.

>>13877878
Blooming rind cheeses are basically already melted.

Also good:
>>13877892
Fontina, gouda, swiss

Anything creamy melts well.

Only American

>>13881064
>>13881568
>>13885415
muenster gang here

>>13883061
You just haven't tried grilled cheese with one that's inherently prone to melting though, e.g. blooming rind cheese like >>13885811 mentioned.

Good bread (or even shit bread) + a good fruit preserve + taleggio is an example of an elevated not-grilled cheese that puts any given pasteurized cheese product not-grilled cheese to shame.

Oaxaca