People who make a grilled cheese with nothing but processed cheese are fucked in the head

[Patrick O'Neal]

If you like haloumi, try smoked mozzarella. It's a similar vibe.

 

[PorqueDealer]

Burgers nigga. It's the one thing they're objectively better for than any other type of cheese.

I can't imagine making it the star of the show in a grill chee. Just buy some cheap real cheese that melts.

If the option is no cheese then sure. Otherwise any real cheese is better than "cheese product", even American Monterey Jack.
I might be biased as I have at least 15-20 different cheeses on hand but none of them is processed cheeze slices.

Cheese tier list:

Best smoked cheese:
Hungarian Parenica
Polish Golka
Applewood or oak smoked cheddar

Best English cheese:
Cheddar (36month+)
Red Leicester (18month+)

Best hard cheeses
Spanish Manchego
Italian Parmesan (18month+)
Italian Grana Padana

Best melting cheese:
Swiss Raclette
Italian Mozzarella

Best grilling cheese:
Cypriot Halloumi
Golka/parenica/oscypek

Complete mid tier cheeses but decent enough:
Dutch Edam, gouda jarlsberg etc.
Swiss Emmental, gruyere etc
Greek Feta
English Double Gloucester, wensleydale and non mature cheddar/red leicester
Monterey Jack

Best french cheese
fuck off frogs.
maybe camembert

One of the best cheese I had was an extra extra mature Australian Outback Cheddar. That was about 25 years ago and I still think of it.

 

[Dog Eater]

If the option is no cheese then sure. Otherwise any real cheese is better than "cheese product", even American Monterey Jack.
I might be biased as I have at least 15-20 different cheeses on hand but none of them is processed cheeze slices.

Cheese tier list:

Best smoked cheese:
Hungarian Parenica
Polish Golka
Applewood or oak smoked cheddar

Best English cheese:
Cheddar (36month+)
Red Leicester (18month+)

Best hard cheeses
Spanish Manchego
Italian Parmesan (18month+)
Italian Grana Padana

Best melting cheese:
Swiss Raclette
Italian Mozzarella

Best grilling cheese:
Cypriot Halloumi
Golka/parenica/oscypek

Complete mid tier cheeses but decent enough:
Dutch Edam, gouda jarlsberg etc.
Swiss Emmental, gruyere etc
Greek Feta
English Double Gloucester, wensleydale and non mature cheddar/red leicester
Monterey Jack

Best french cheese
fuck off frogs.
maybe camembert

One of the best cheese I had was an extra extra mature Australian Outback Cheddar. That was about 25 years ago and I still think of it.

I’m seeing a distinct lack of blue cheese in that list which is disturbing. Also Danish feta is better than greek feta, Deal with it @Jims_Maroon_Pants .

 

[TheGhostOfAbeVigoda]

plastic-wrapped sandwich cheese is best when put swimming in delicious soup, child.

I pretty much only use them for burgers and melting them in the water for ramen. Or if I make pasta I'll stir some of that shit in until it's all melted along with a bunch of actual cheese. My dog also likes them for a treat and he's 17 so he can eat all the garbage plastic cheese he wants. I'd let him smoke 2 packs a day if he wanted to.

 

[Slackjawed Cow]

 

[Africa.com]

I’m seeing a distinct lack of blue cheese in that list which is disturbing. Also Danish feta is better than greek feta, Deal with it @Jims_Maroon_Pants .

Maytag eat purdy gud

 

[Slackjawed Cow]

I cant justify the plastic cheese when I can get a whole block of real cheese for a dollar cheaper.

 

[PorqueDealer]

I’m seeing a distinct lack of blue cheese in that list which is disturbing. Also Danish feta is better than greek feta, Deal with it @Jims_Maroon_Pants .

Yellow/orange and white here only. I don't do soft cheese like brie etc. either.
Ill give Danish Feta a try but Feta in general is pretty mid.

 

[Patrick O'Neal]

If the option is no cheese then sure. Otherwise any real cheese is better than "cheese product", even American Monterey Jack.
I might be biased as I have at least 15-20 different cheeses on hand but none of them is processed cheeze slices.

Cheese tier list:

Best smoked cheese:
Hungarian Parenica
Polish Golka
Applewood or oak smoked cheddar

Best English cheese:
Cheddar (36month+)
Red Leicester (18month+)

Best hard cheeses
Spanish Manchego
Italian Parmesan (18month+)
Italian Grana Padana

Best melting cheese:
Swiss Raclette
Italian Mozzarella

Best grilling cheese:
Cypriot Halloumi
Golka/parenica/oscypek

Complete mid tier cheeses but decent enough:
Dutch Edam, gouda jarlsberg etc.
Swiss Emmental, gruyere etc
Greek Feta
English Double Gloucester, wensleydale and non mature cheddar/red leicester
Monterey Jack

Best french cheese
fuck off frogs.
maybe camembert

One of the best cheese I had was an extra extra mature Australian Outback Cheddar. That was about 25 years ago and I still think of it.

You clearly know much more than me, but have you tried smoked mozzarella? I've got some in at the moment from a local smokehouse and I'd say it's like halfway between mutz and haloumi.

I had it with smoked salmon and it worked really well. A mild creamy bite that goes well with a strong fish taste. You can have quite a chunk as well without taking away from other flavours. I'm not a fan of strong cheese, so that might be part of why I liked it so much.

I was going to try it on pizza today but some fucker ate my pizza! (probably drunk me)

 

[Dog Eater]

Yellow/orange and white here only

It all depends on pairings of course but my favourite cheeses are usually covered/filled with mold.

 

[Slackjawed Cow]

It all depends on pairings of course but my favourite cheeses are usually covered/filled with mold.

 

[Dog Eater]

View attachment 225336

Wisconsin cheese is shit.

 

[Jims_Maroon_Pants]

I’m seeing a distinct lack of blue cheese in that list which is disturbing. Also Danish feta is better than greek feta, Deal with it @Jims_Maroon_Pants .

Bzzt wrong again stlaker. First off Danish feta is made with cows milk, so is American feta. The real shit is made with sheep or goat milk and it has a burn to it. I have aunt's who used to make their own and it was amazing.
My brother in laws mom used to make this cheese called mizithra that's the texture of buffalo mozzarella but tastes must different. I'm the only one in my immediate family that likes it so she'd always bring some to my house when we'd go back to the old country

 

[Dog Eater]

I have aunt's who used to make their own and it was amazing.

I believe that would be better. But all the commercial feta I’ve had Danish had more bite.

 

[Slackjawed Cow]

Wisconsin cheese is shit.

 

[Jims_Maroon_Pants]

I believe that would be better. But all the commercial feta I’ve had Danish had more bite.

I have some Danish feta in my house right now actually lol. My brother in law buys his a barrel at time from his old purveyor when he owned a diner. My brother works for that company so he delivers it to him so I usually get a big hunk of it when he does. That's cows milk too, so there's no bite but it's tasty I'm gonna ask him next time I see him if it's Danish

 

[Slackjawed Cow]

I have some Danish feta in my house right now actually lol. My brother in law buys his a barrel at time from his old purveyor when he owned a diner. My brother works for that company so he delivers it to him so I usually get a big hunk of it when he does. That's cows milk too, so there's no bite but it's tasty I'm gonna ask him next time I see him if it's Danish

Never tried feta on a grilled cheese. I do put it on salads.

 

[Patty's Stubby Fingers]

View attachment 225333

That "tomato" soup is 80% cream

 

[PorqueDealer]

You clearly know much more than me, but have you tried smoked mozzarella? I've got some in at the moment from a local smokehouse and I'd say it's like halfway between mutz and haloumi.

I had it with smoked salmon and it worked really well. A mild creamy bite that goes well with a strong fish taste. You can have quite a chunk as well without taking away from other flavours. I'm not a fan of strong cheese, so that might be part of why I liked it so much.

I was going to try it on pizza today but some fucker ate my pizza! (probably drunk me)

All the mozz I get is wet in brine, how does the smoked come?.
There is a ton of artisan food fairs around here so there is a load of different smokes available but its usually cheddar.

My favourite smoked cheese is Golka, its like halloumi where it can be grilled and eaten on its own. In Poland you have street vendors set up with a little bbq grilling them and they are just too good. served with cranberry and sometimes wrapped in bacon. Get it at the perfect temperature like Halloumi and its the food of the gods.

 

[PorqueDealer]

It all depends on pairings of course but my favourite cheeses are usually covered/filled with mold.

Do you eat the skin on a camembert? I cant deal with that shit.
I know the cheeses I eat, has mould in it, but I cant taste it or see it.
I dont mind a small bit of gorgonzola in a blend like a Quattro Formaggio pizza