Best Cheeses for Grilled Cheese
Ever stop and think, “What cheese should I get to make that ultimate grilled cheese sandwich?” Don’t worry – you are not alone!
The grilled cheese is a comfort food classic that’s hard to mess up and never lets you down, even when all you have left in your fridge is a slice of – oh no! – American cheese. However, basic doesn’t necessarily mean best, so if you’re craving the most satisfying grilled cheese you can get your hands on, we’re right there with you!
Start by spreading your sliced bread with either butter or mayo (yes…mayo!) on one side.
Then, on the other side, add a shredded or thinly sliced cheese that melts easily. That way you get a drool-worthy cheese pull. Want more flavor? Add another cheese into the mix to create more complexity. Perhaps a fresh cheese like a fromage blanc. Or grate in a bit of hard, aged cheese for a bit more drive. Toss it in the pan and crisp up on both sides.
No matter how you choose to cheese, just remember that there isn’t really a wrong way. Experiment until you find the best mix for you! After all, it is cheese and bread; who could ask for more? (Although we do recommend you up your grilled cheese game by taking it with a side of tomato soup!)
Here are some California cheeses that make a great base for your next grilled cheese sando.
San Geronimo by Nicasio Valley Cheese Company
“This washed-rind -which means it has a bit of “funk” – is like a cross between a Fontina and a Raclette. A good melting cheese, it stands up well to other bold flavors.
Finished 2nd in North America in the American Cheese Society Raclette category. San Geronimo has won multiple State and National Awards.”
St. Jorge by Joe Matos Cheese Factory
St. George is made from a recipe from the Portuguese Azores. Owner Mary recalls that it was frequently used as a method of payment in lieu of money, to pay, for instance, the doctor or some other unforeseen expense. As such, cheeses in the Azores were often made in a loaf shape, whereas those that are made in California are formed in circular molds. Mary will still make a batch of loaf shaped cheeses upon request.
Matos St George is like a cross between cheddar and Monterey Jack. It is a wonderfully unpretentious, honest cheese with a bit of a tang. “
Wagon Wheel by Cowgirl Creamery
“Wagon Wheel’s rosy-hued rind surrounds a delightfully supple center. Luxurious in its natural state, the paste becomes irresistible when melted. The flavor has a slight tartness balanced with richer notes of brown butter and cream. “