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  • While it’s not the most traditional grilled cheese it melts very well. Blue veined cheeses have a characteristic sharp, tangy, salty flavor, however, not all blue cheeses are the same. I recommend using a crumbled blue cheese like Gorgonzola. I don’t recommend only using blue cheese on a grilled cheese – it will be much too overpowering. Instead, combine it with another cheese like Fontina or mild white Cheddar cheese. - Source: Internet
  • Pair it with: I prefer to serve grilled cheese sandwiches filled with American cheese on their own without any additional fillings. Serve with a bowl of tomato soup for dipping or with a side of ketchup. Combine with Cheddar cheese or Monterey Jack for a more flavorful sandwich. - Source: Internet
  • My favorite formula for grilled cheese comes from the tv show, Jane the Virgin. The main character says the perfect grilled cheese is made with equal parts American cheese, yellow Cheddar and white Cheddar cheese. Since yellow and white Cheddar don’t have much of a difference I opt for ½ American and ½ cheddar. - Source: Internet
  • Monterey Jack is a semi-hard, white cow’s milk cheese. It has a mild, buttery flavor and melts well. I love making quesadillas with Monterey Jack exactly for that reason, and it translates just as well to a grilled cheese sandwich. Using this cheese will give you a great cheese pull when cut in half. - Source: Internet
  • Use slices of white bread for a classic grilled cheese with a light and fluffy interior or a crusty loaf like sourdough for a crunchier exterior. I like a sturdier bread for a more complex grilled cheese. The pan. I like to use a pan that evenly conducts heat like a cast iron skillet or non-stick sauté pan to perfectly toast bread while melting the cheese. - Source: Internet
  • I recommend using double cream Brie rather than a gooey triple cream Brie in your grilled cheese sandwich. Triple cream can become too melty – yes, there’s such a thing. Brie provides a rich, mild flavor and gooey consistency. - Source: Internet
  • American cheese may be processed but it is perfect for a classic grilled cheese. It has superior melting ability and gooey texture. From Kraft to Velveeta, the mild flavor is the great addition to a grilled cheese, plus they are pre-packaged and portioned in individual slices for easy layering. Fun fact: the process used to make American cheese was actually developed in Switzerland to reduce waste when making other cheese. - Source: Internet
  • The key is spreading mayonnaise on the outside of each piece of bread! Don’t knock it until you try it! The grilled cheese is then cooked at a low heat in butter until perfectly golden brown and crisp. Low heat. Cooking the sandwiches at a low heat ensures the cheese melts at the same rate the exterior browns. You don’t want a crisp outside with cold cheese inside. - Source: Internet
  • Havarti, a semi-soft Danish cow’s milk cheese is great for grilled cheese sandwiches because it melts well. It has a subtle flavor and is fairly similar to provolone or mild Cheddar. Like many semi-soft cheeses, Havarti shreds well and is very versatile. - Source: Internet
  • Gruyère is a hard cheese with a nutty, warm, sweet flavor from Switzerland. The fact that it melts well (due to a high water to oil ratio) mixed with its distinct flavor, makes it the perfect addition to a grilled cheese sandwich. If you can’t find Gruyère, I recommend substituting with another Swiss cheese like Emmental in any recipe. - Source: Internet
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