food Grilled Cheese Thread

I like Brie but once you "cut the cheese" you better be ready to eat it rather quickly. Brie can get very funky and once it does, it becomes a "acquired" taste. Always check the date on brie. If its older than a week or two past the use by date you better like some "funk".
 
ColdSmoke you want cheese for melting, grating, cold cut sammies, snacking?
 
Gruyere, cave aged cheddar, fontina, havarti, aged provolone, it's good to mix a really sharp semi-hard aged cheese in with a nice mild nutty melty one for example cave aged cheddar and havarti... or, auricchio 1yr provolone with fontina, etc.
 
American is the classic, so you can always use that as melty and mix in a good aged cheddar.

Is JayT around? He will say raclette.
 
ColdSmoke said:
mostly melting and snacking with crackers...
Click to expand...
 
I like smoked gouda, smoked cheddar, and good aged cheddar with crackers. I also recently bought smoked scarmorza and melted it on Triqcuit-type crackers under the broiler and it was bangin. But that is normally a good cheese for pizza and Italian dishes, it melts great and is similar to fresh mozz.
 
Fontina is a great all-around melty cheese. Havarti and aged provolone as well, as I stated in above post.
 
Point Reyes blue cheese is one of the best blues out there, as well., if you are into.
 
A grilled cheese or burger with American cheese (not cheese food) or colby, and blue, will surprise you... how good it is combined.
 
Point Reyes is awesome. Unfortunately somewhat hard to get here. Not sure how much gets exported but if you ever get a chance to sample Oka, Or Oka with mushrooms try it . It is pretty awesome melted on Sandies
 
That is a wicked cheese, have you tried the kaltbach version? Swiss and aged in real caves for something like a year. Pretty sure it might even be the same cheese except for the extra aging
 
I have not had that version but the reg is off the damn chain! Really you don't know what gruyere is (or should be) till you've had.
this one is:
Aged in caves under Zurich by master affineur Rolf Beeler
 
 
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