The best melting cheeses for your grilled cheese sandwich
A grilled cheese sandwich isn’t a grilled cheese sandwich if strings of cheese don’t stretch out when you eat it. For that, you need to use the right cheese—but how do you choose it? We’ll explain.
Scientific research certainly doesn’t always have to be boring; some studies let you eat a whole lot of cheese. Like research into which cheese is best for a grilled cheese sandwich. According to The American Chemical Society, it all has to do with the pH level.
Perfect melting cheese
A low pH level (acidity) causes calcium to be released more quickly. Calcium makes it easier for proteins to separate, allowing the cheese to melt well. If you’re in that sweet spot , the proteins and fats come together, resulting in a liquid, stretchy cheese. Manchego, Gruyère and Gouda are cheeses that meet these criteria, making them the best cheeses for your grilled cheese sandwich. So are those plastic, pre-packaged slices of ‘cheddar’—they melt incredibly well on your grilled cheese sandwich too.
A fan of pecorino? By all means, grate it over your pasta, but don’t make a grilled cheese sandwich with it. It doesn’t melt well at all.
Flavor
The Guardian finds this tip too mild and says that the perfect grilled cheese sandwich isn’t just about the texture of the cheese, but also its flavor. They suggest combining different cheeses. Take a melting cheese such as Gouda or mozzarella and combine it with a harder, sharper cheese. A Red Leicester or good-quality cheddar, for example. Top two slices of sourdough bread with your favorite cheese mix and you’ve got the basis for a delicious grilled cheese sandwich.
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