Grilled cheese is one of those rare foods that is both universally beloved and also incredibly easy to make. The simple act of melting cheese between two slices of buttery bread results in a whole that’s a lot better than the sum of its parts, but we tend to not give too much thought to the cheese that’s going into them. But if you’re looking to take your grilled cheese game to new heights, we suggest you try some of these other cheeses the next time around.
High-quality Swiss has that unique nutty flavor and melts perfectly, but make sure you use the good stuff; sometimes it can get a little oily. Emmenthal, true Swiss cheese, is one of the primary cheeses used in fondue.
Cheddar tends to get a bad rap when it comes to melting because it often gets oily and waxy. But that’s only a byproduct of being too sharp; a mild Cheddar will melt right up there with the best of them.
This firm, mild cheese tastes great and melts even better. Plus, you can find it in plenty of varieties, like flavored with dill and other herbs.
This Spanish powerhouse hits all the right notes: mild, nutty, buttery, and perfectly melty.
While smoking cheese will mess up its ability to melt, young, unsmoked Gouda gets rich and creamy when melted, and its flavor is second to none.
Another major player in traditional fondue, Gruyère is rich and flavorful, and takes very well to heat (and ham). When melted, it takes on a rich, nutty creaminess that’s (nearly) unmatched.
The classic. For most of us, a grilled cheese without American cheese isn’t a grilled cheese at all, and with good reason. American cheese melts perfectly into a creamy, stretchy puddle of deliciousness, and whether it’s Kraft or Velveeta, there’s something about the flavor and texture of a grilled cheese made with American that sets it apart from all the rest.