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The american processed cheese has it's place. It's on hamburgers. There aren't a lot of cheese that work well for that. There are a lot of domestic cheeses tha
by monksy 8y ago
The american processed cheese has it's place. It's on hamburgers. There aren't a lot of cheese that work well for that.
There are a lot of domestic cheeses that are good. You can find nearly every type of cheese being made by at least one cheese maker in Wisconsin. (Distribution is a completely different story)
- rustybelt 8y agoAgree completely. The flavor of American cheese blends perfectly with pickles, onion, ketchup, and mustard. You can't get that classic cheeseburger flavor without it.
- delinka 8y agoCheddar's better. YMMV.
- monksy 8y agoIt can work, but you really have to put the heat on just the cheese to get the melty part. You risk overcooking the burger though.
- delinka 8y agoIt's all in the timing. And some forethought. The cheese should not be cold when the meat starts to cook. If you can judge the cook of the burger at all, you can judge when to add the cheese: before it's reached the final cook, but after your last flip.
- ItsDeathball 8y agoI find cheddar and pepper jack work as well or better on a homemade burger, but Kraft "cheese" slices are still irreplaceable on one thing, which is the grilled cheese sandwich. The ideal grilled cheese is made with American cheese, mass-produced white bread, and lots of butter. You can use better ingredients to try to make it fancier, but hit diminishing returns pretty much immediately.
- dragonwriter 8y ago> The ideal grilled cheese is made with American cheese, mass-produced white bread, and lots of butter. No, it's not. I don't know what he ideal grilled cheese is, but you can get many, much better, grilled cheeses by not using the first two of those items. Lots of butter is spot on, though.
- pstuart 8y agoAlton Brown says mayo is even better. I think he's onto something.
- citizenkeen 8y agoBarf. As someone who cooks grilled cheese sandwiches for a family twice a week, and likes to experiment, I can tell you that cheddar or gruyere, mass-produced white bread, and lots of mayonnaise, is preferred by some. And someone else will chime in with something else. I don't know what the 'ideal' grilled cheese sandwich is, but I'm willing to wager a lot of people think it isn't made with American cheese.
- dllthomas 8y agoA glorious combination I stumbled on was smoked mozzarella, sourdough, and a little bit too much butter. Not what I always want, but quite something on a drizzly day.
- hnick 8y ago> mayonnaise Never tried that. My ideal is bechamel sauce with cheese on top - shredded for the added surface area when browning. This is based on a typical croque monsieur recipe. It's very easy to make bechamel in about 10 minutes and it keeps for a week or more in the fridge without issues.
- ericd 8y agoTry gruyere on your next grilled cheese, you might be surprised.
- 8y ago
- simonsarris 8y agoWhat about brie especially when it's ripe and especially when placed below the burger, Gouda (esp well aged gouda that's room temp or higher and sweating) and pretty much anything made by Sartori work amazingly well on burgers. Goat cheese too. And cultured butters that are very close to cream consistency, like what Benedikt Dairy makes in New Hampshire (I'm sure there are comparable ones all over the USA?) can be even better. I'd never put processed cheese on a burger...
- kelnos 8y agoI agree that American "cheese" definitely gives a cheeseburger that classic flavor, but I disagree that there aren't plenty of other cheeses that work on a burger. Cheddar, provolone, gruyere. Hell, even Swiss. It's not the same, obviously, but personally I enjoy it more. YMMV, of course; we're literally talking about personal taste here.
- byproxy 8y agoTo drive it home, a French chef advocating for American cheese on an ideal cheeseburger: https://www.youtube.com/watch?v=afWK65oOdIw https://www.youtube.com/watch?v=afWK65oOdIw
- masonic 8y agoIn the South Bay, try the Bleu Bacon burger at St. John's.