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File: 0cba558f2414957⋯.png (339.35 KB, 640x487, 640:487, 0cba558f24149570ddd47f08a6….png)


what cheese is good for grilled cheese sandwitches?

the one i have right now has almost no flavor, it's like i'm eating toast with rubber between it



You must have been using American cheese-product slices. It isn't actually cheese, and can't legally be called cheese even in the United States. Try a real cheddar next time.



>what cheese is good for grilled cheese sandwiches?

American. Anybody that tells you otherwise is full of shit, knows nothing about the practical use of cheese, and is just parroting stuff to seem more sophisticated.

Slices of American cheese product wouldn't be my first choice for a cheese snack alone, but nothing melts like 'murrican and it tastes better with the bread and butter than bland stuff like Swiss. As much as I love Cheddar I don't recommend it for grilled cheese sandwiches.



Does American cheese works raw? It always seems to work better melted.


File: 5b8c3ffdbce8a43⋯.jpg (127.74 KB, 866x1390, 433:695, 5b8c3ffdbce8a43caf787c0050….jpg)






no never use cheese product raw, I personally don't care for cheese product but I'll have me some munster and mozzarella on mine



Kids sometimes eat singles as a cheap snack, if it keeps them away from candy and sweets that's fine I guess. Suppose you could also put it on crackers.

It's not great raw.


Sharp Cheddar


Combine multiple types.



that sort of sounds like a good idea, but i just don't feel like buying additional cheese is necessary if i don't need it


Brie cheese with slices of pear or apple.



I've never cared for brie, would it really work on a grilled cheese? what's a good way to have it?



If you need cheese, just slice one piece from a block. It's cheaper to do that, anyway.



That sandwich with pear.

I also like it with nectarines but I'm probably weird.



I don't like brie either but what you're suggesting is not weird, I literally had everything you mentioned served at a plate at a bar last week.

I hope the bar owner enjoyed the fat margin he got, charged me out the ass for that plate.







Jack (Monterey or Colby Jack for americans)

Gouda or Manchego if you like to throw money around



You don't buy cheese for grilled cheese, you make grilled cheese when you have cheese that's getting older than you like.

>he doesn't have a fridge drawer with over half a dozen different kinds of cheese


Havarti, Swiss, look for melting cheeses.


File: b86dd66ab3c2122⋯.jpg (60.05 KB, 1280x720, 16:9, 1431310300455.jpg)

Muenster on Sourdough.


idk swiss?

don't restaurants usually use cheddar?



>doesn't know what a three cheese blend is

its like a thing

i forget if it's the more moldy it is, the more stringy it is or it was something else.



>American """"cheese""""


If you're making a grilled cheese sandwich I think my ideal choice would be brie. Brie and turkey on a grilled cheese sandwich is a great combination. The also acceptable list of cheeses









>Or any other cheese that you like, really

I really like a good hard, nutty cheese, but it can be difficult to get the cheese hot enough to melt without burning your bread. I would advise using a softer cheese to make cooking easier. There are also no rules as to what you can put on your grilled cheese besides cheese. So consider adding sliced tomato, salami, ham, onions, sun dried tomatoes, spinach, etc. You also don't have to pick just one cheese! Just promise me for the love of God that you won't use American cheese. It's an insult to even pretend that it's cheese or even comparable to cheese.



>Amerimutt "cheese"

Have some self-respect. Anyone who willingly eats that garbage is subhuman.


Use sharp chedder, swiss, jack cheese (pepper jack is pretty nice), or mozzarella.



>hides flag

>kosher poster✓

I hate that processed garbage as well Rabbi but how's the weather in Tel'Aviv?



Have to use Tor to post from work, retard. I came in this thread because anyone who suggests using processed deserves a bullying.



Yes as is protocol, don't let the goyim know.


File: fdbf09fcd1383a1⋯.jpg (58.9 KB, 349x245, 349:245, fdbf09fcd1383a1eb50d459617….jpg)


>Jewish conspiracy to advocate against american cheese

challah instead of sourdough then sure but come on now



if he had suggested challah*

I'm losing braincells by the minute



TBH fam I want to have my cheese whiz on top of matzo. truly a meal fit for the chosen



If toasted with butter that sounds beautiful.



>Sour with bitter in dairy snack

>Toasted and butter post-heat

It sounds like torture



I could exclude the sourdough myself, plain white bread with Muenster, fried onions+jalapenos, topped with mozzarella cheese.



Oh it is.


File: f775f4645687524⋯.png (254.81 KB, 637x277, 637:277, product-singles-detail.png)


>what cheese is good for grilled cheese sandwitches?



>suggesting Pasteurized Prepared cheese product

That ain't cheese. We already went over this.







Shut up cuck




>american mozzarella

Just stick with the muenster, lots of pepper and a few marinated onions

I think the strong muenster is the protagonist of any grilled cheese that has it



could be Oaxaca instead, but that's a lot more expensive here


File: 6a9f3ce6db1d39a⋯.jpg (26.89 KB, 450x450, 1:1, 23b4ff68-3017-481f-8df0-8b….jpg)



>For grilled cheese


>More expensive than Muenster



We don't even use it for the quesadillas as the regular market one lacks flavor, texture and serve presentation.

Now that i think of it Oaxaca looks and feels very much like the artificial cheese you guys get sold as mozzarella

Just stick to Colby, its flavor, texture and fatty after-effects (no butter needed) make it a good choice. To me it sounds like you want the cheese as the side-note for the savory fillings. Noble but mistaken, grilled cheese has the objective in the name. You think of a dairy sandwich.



I like Oaxaca and mozzarella but you've piqued my interest, what good cheeses do you have over in Mexico?


Anyone who honestly suggests american "cheese" deserves to be taken out back and shot.


File: c3fa275b2f17d04⋯.jpg (70.42 KB, 650x447, 650:447, Mennonite holding mennonit….jpg)

File: 879e6f284f089e7⋯.jpg (28.33 KB, 600x337, 600:337, cocio.jpg)

File: bff14548806d46d⋯.jpg (132.85 KB, 1280x857, 1280:857, No tan frejco.jpg)

File: 6e23ed1f2f6b79e⋯.jpg (163.79 KB, 1152x768, 3:2, frito.jpg)

File: 9d23637ab59f509⋯.jpg (142.96 KB, 1440x810, 16:9, requejon.jpg)


Certainly not Oaxaca, as a quick side-note down the central/south of mexico most rural folks don't know how to make cheese, and the aforementioned is one of the few well done ones (and with an interesting presentation) but that's about it, the overrated nature comes from massive marketing, and the commercial version loses plenty of properties of the original (which is pretty expensive for what is worth)

The northern half has the best cheese due to being the rural sector. The most famous one has to be the Chihuahua, which is nothing more than a mild chester with great texture. The best (and real) variant is the one made by its original makers, the mennonites, this one is called Mennonite cheese (Menonita). Tons of flavor, creamy but can go hefty lengths in terms of fusion/melted threads. This is the man's man pick for dinner/strong quesadillas.

Then you have the Asadero variant, which is a fresh and less savory version but makes it up for its use alongside meats and pickled stuff, along with the price. Don't be fooled friend, many rats and peasants will tell you this is the same as Oaxaca, a normal opinion between the ignorant, bloodthirsty class. The elaboration process varies and the milk used here contains much more fats/solids. This is the usual pick for quesadillas at commercial street level.

And the real ones which cannot be flavored normally, the local handmade ones, sometimes called artisan so they can charge you 40% more. You have 2 to 3 variants, the fresco (fresh), the cocido (boiled) and a regional variant, usually called regional depending on the region, which can lead to massive confusion at times, won't tackle those because they are plenty, and usually just copies of european variants.

Going to the point, the cocido ones somewhat vary but at least in the northwest (american southwest) they are similar enough: medium-high fat content, somewhat acid but not that much, cooked in its own whey (which is kinda sour) for around half an hour at 60 degrees, so not really boiled and mildly pasteurized, basic form of presentation are thin discs due to its softness, tortilla-shaped if you like. Very creamy stuff but makes lots of threads, flavor is raw milk with acid tones. This is the usual pick for breakfast quesadillas, but it's also tough to find in non-rural areas and tougher outside the region because there's no preservatives, quantity to ship it well and it's illegal in America due to lack of papers/registration. It's like buying oranges to the guy outside the gas station, except these ones are actually from your city/town, don't rob you, aren't illiterate and aren't escaping from a dark criminal past.

Then the fresco one, there's not a lot to say about this bad boy, or maybe i say this because all latin america has an almost identical variant. This is your standard operation freshly-made usual cheese, can be pasteurized or not, one tastes like salty milk, the other as simply bittersweet raw milk, all of them are moist and squishy. The commercial variant popular in the country (and maybe the only one sold at national scale) is the Panela variant, which is a pasteurized cheese, firmer than usual, tastes like slightly less salty milk. The charm comes from the recipes featuring this as a dresser/accompaniment, the side-product and the mere idea of munching a chunk of soft cheese without feeling bad. Also highly illegal in America due to its informal nature, i heard some injuns in Arizona and New Mexico still make and sell them in the local stores. You can make quesadillas with this but you need to fry it (no, not the deep fry) in sizeable slices, usually served in maize tortilla with strong accompaniments, either northern chorizo or meat. Many caribbeans and central americans love that fry method, they call it simply Queso Frito (Fried Cheese)

The side-product is the funny part, the Requeson, which is basically a sweet but soggier ricotta of subtle flavor in its most usual presentation. While some people might buy a small portion of cottage cheese, the real players buy a kilo of requeson with the same money. A by-product by some producers, this one is cheap due to going foul quickly even if pasteurized, and adding preservatives for packaging makes a mess. Hence why lots of people erroneously don't buy it, this is the main culprit in cases of the formidable Brucellosis, which appears in any unpasteurized product instead of just foul ones as it is in the animal. The sickness itself just fucks your shit up eternally if you eat uncooked products from infected cattle or goats.

There has to be more kinds of cheese, but right now that's on top of my head. TL;DR local chester (Chihuahua, Mennonite), Asadero, Cocido



I'll look into asadero because I think I can get that in the states but it might be mozzarella or Oaxaca under a different name, kinda like black forest ham…. Requeson seems like a great deal if you cook the cheese and use it in shit like pies.


File: f448f9db4b4f87f⋯.jpg (192 KB, 1400x927, 1400:927, mobcake.jpg)


>it might be mozzarella or Oaxaca under a different name

It usually is, here in narcoland we have an omnipresent brand called Lala, they sell pretty clean and cheap stuff, but their cheese line is a complete mess as they all use the same pasteurized milk with the same solid/acid/fat stats.

You can buy a manchego, a mozzarella, an asadero and they will all taste roughly the same, which is complete and utter madness. They taste decent enough thou.

Knowing your national cheese market, which i frankly like when they sell local variants (Colby), i think you will find a real Asadero in some of those frontier brands, not the shitcano brands that will tell you Oaxaca is the same thing. Problem is finding said brand.

Honestly i would ask around for a good brand, and being much more honest, in my personal experience, i trust certain blue eyed blonde haired suburban reel americans much more than chicanos in terms of food recommendations because they are not biased and some of them usually buy/taste all the brands before sticking to one. Never ask a chicano about food, those guys are weird as hell and usually everything they believe in terms of food is wrong, or they steal it and call it their own.

>if you cook the cheese and use it in shit like pies

You are completely spot-on. Many have used it as filling for sweets, and in other countries they are basically the sweet itself. The arabs and italians (or sicilians?) have the Cassata, the sweet ricotta cake with sliced fruit.

Never seen it locally as it is considered madness due to requeson being usually associated with grilled meat, northern chorizo, fat tortillas, beans, guacamole, so on and so on. It's like telling someone about making a sponge cake with fish.



I would think to use it in a spinach pie, thank you for the information.


I like to use havarti because of its buttery flavor and it is a great melting cheese. You can also use low moisture mozzarella. These typically pair well with a sharp cheddar in grilled cheeses for the flavor.




This looks fucking delicious. I've had some similar fried cheese in Greece which smelled really good but only had a few miserable grill lines on top.


File: 69c69d21beeb094⋯.webm (3.78 MB, 640x360, 16:9, Frying Cheese.webm)


It's a guilty pressure in most of latin america, the kind of stuff you can only eat once a week due to the amounts of fat

Usually fried with standard vegetable oil, but when i ate some in Colombia (by a venezuelan) they fried it with lard and served it with a version of chicharron (pork rind with meat attached)

WEBM related shows how piss easy the recipe is



>It's a guilty pressure in most of latin america

>guilty pressure

Is it measured in Pensées instead of Pascals?



Very funny monkey king, i didn't proof read and put pressure instead of pleasure


A farmer's Brick cheese (such as Guggisberg Brick or any of the Amish farms Brick (not Butter) cheese) melts very nicely, maintains a full-bodied flavor even in high heat, and the texture is (for a solid cheese) quite pleasing. Works nicely on pizza as a substitute for mozzarella. Cheers.


Just made a grilled cheese with American cheese product, to see what it would be like. Not the worst thing in the world, but the sweet, mild flavor of the cheese just leaves something to be desired. On the other hand, the smooth texture is perfect for being melted. Everything about this style of 'cheese' is like it was specifically made for children.



this and correct order




I bet you use white bread too.



>this mad over a joke

Take a chill pill, autismo.


File: 2844a402557a4c6⋯.jpg (8.09 KB, 189x292, 189:292, 2844a402557a4c64f13ddb5ccd….jpg)


File: 2d1074fa9807c49⋯.jpg (190.12 KB, 745x1024, 745:1024, italian-male-chef-making-t….jpg)

ya cant go wrong with mozzarel



You're a pretentious fag.



>Less than half a line


Take a hike, cockroach

Polite sage



He's right, you and your ilk deserve to be executed. Liking American "cheese" and tolerance to other pasteurized and processed foods is a trademark characteristic of a subhuman specimen. Pollution of the gene pool is a very real and serious thing in our postmodern globalized society, and will have severe repercussions for mankind in, say, 1,000 years from now. A display of dysgenics and devolution to the upmost of extremes. Humanity will regress 50,000 million years into the past.


I like to make my own processed cheese. A little cheese, some butter, and a touch of sodium citrate make for an excellent rich melting cheese.



I don't understand this joke. Can anybody translate spic or sudaca?


File: 2a63e8d15236a9a⋯.jpg (54.43 KB, 595x756, 85:108, 2a63e8d15236a9a40fb472766e….jpg)

I would reccomend getting a fresh ball of mozzarella and any half decent sharp cheddar then grate them and mix. Grill in 2 slightly buttered slices of multi-grain wheat bread.


File: 27457176249f247⋯.png (1.11 MB, 1500x1125, 4:3, ClipboardImage.png)


That reminds me, has anyone on /ck/ tried making their own Mozzarella? I recently found out it's a relatively simply process and I've been wanting to try it but I haven't gotten around to buying Rennet. I know it's not exactly the thread for it but anyone have experience with Mozzarella making?



Nope, gonna back him up on this one. I'm an murican living in narcoland and my mother-in-law always suggests we use "american cheese" because she thinks I like it. It makes me want to taken her out back and shot her.


I think my dad used to use colby jack. But the thing is he would DROWN that shit in butter, and use a couple of spices. Can't remember what they were, but I know one was oregano.



>50 billion years



Brotip: You can substitute fresh pineapple juice for real rennet for the purposes of cheesemaking. It has an enzyme in it that's good for the less-acidic, harder-than-paneer varieties of cheese, like mozzarella. My experience with cheesemaking is that different climates can fuck with the process when it comes to plant-based rennets, so please be advised. Your flag is Canadian, which covers a pretty large mass of land, which could be anything from "Mildly New York" to "Frozen Russian Tundra." Try a small batch of cheese first, to ensure that you don't just make an awful mess.

And if you fucking do it, report back, holy shit. Requests for information on /ck/ are pretty bad about not giving feedback beyond "THANX, BRO, GOING TO FUCK OFF FOREVER NOW."



>Your flag is Canadian

With how flags work he might not be Canadian at all.

t. trapped in California


File: 647476828c71733⋯.jpg (32.29 KB, 409x393, 409:393, 1398371364492.jpg)


>mildly new york

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