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Good Housekeeping’s report recommends using two cheeses in grilled cheese: one for smooth melting and another for stronger flavor. Experts cited in the article suggest combinations including mozzarella with sharp Cheddar, but say the best blend depends on balancing moisture, meltability and taste.
Good Housekeeping’s report on grilled cheese recommends pairing an easy-melting cheese with a sharper, more flavorful one, a method its food producer says can bring together creamy texture and stronger taste. The advice matters to home cooks because some cheeses melt smoothly but taste mild, while more assertive or aged cheeses may not produce the same cohesive filling on their own.
Tina Martinez, Good Housekeeping’s food producer, says a grilled cheese can use one kind of cheese, but combining two or more can give the sandwich both meltability and flavor. The report says younger, fresher cheeses generally melt more smoothly than aged, drier varieties. It lists American, mozzarella, Monterey Jack, fontina, Gruyère and young Cheddar as options that can melt well.
The experts also stress that a cheese should become creamy and cohesive when heated, rather than staying stiff, greasy or rubbery. Chef and cookbook author Eric Greenspan says cheese that oils off and breaks can spoil the sandwich. For flavor, Martinez suggests adding a sharper cheese, such as sharp Cheddar, Swiss or pepper Jack, to a mild base.
The report offers several combinations rather than naming one universal best blend. Isabelle Brosen of Murray’s Cheese suggests mozzarella with a strong Alpine cheese and sharp Cheddar. Greenspan likes blue cheese with goat cheese, with grated Parmesan on the outside for extra crispness. Other options include Stilton with mozzarella, smoked mozzarella with mild Cheddar, and raclette with Cheddar.
Balancing Melt and Flavor
The advice addresses a practical trade-off in a simple sandwich: the cheese needs to melt well and taste distinct. A mild cheese may deliver a smooth filling but leave the flavor subdued; a stronger cheese can add character but may not melt as evenly. Combining types gives cooks a way to address both qualities in one sandwich, according to the experts cited by Good Housekeeping.
The recommendations are useful as starting points, not a guarantee of a particular result. The report does not present a controlled comparison or a single winning recipe. Its central guidance is to consider moisture, melting behavior and flavor together, then adjust the blend to personal taste.
How the Pairings Work
The report explains that moisture and how cheese is made can affect how it behaves under heat. Brosen says high-moisture cheeses or cheeses whose curds have been manipulated to support melting can be suitable for the sandwich. The article contrasts these with aged, drier varieties, which generally melt less smoothly.
Flavor is a separate consideration. Matthew Carver, proprietor of Pick & Cheese, calls mozzarella a strong melter but says it does not have much flavor, so he would pair it with other cheeses. That logic appears in the suggested blends: mozzarella can supply stretch and softness, while Cheddar, Alpine cheese, Stilton or another assertive variety adds a more pronounced taste.
“Mozzarella is the best melter for grilled cheese. It’s not got a lot going on in flavor, though, so I’d normally add it with other cheeses to bring the funk.”
— Matthew Carver, cheese connoisseur and Pick & Cheese proprietor
No Single Winning Blend
The report does not identify one objectively best cheese or combination, and it does not give measurements for how much of each cheese to use. The supplied source material also provides no publication date, test results or standardized comparison among the suggested blends. It remains a matter of preference how much sharpness, smokiness or other strong flavor a cook wants in the sandwich.
Choose and Adjust the Blend
For home cooks following the report’s guidance, the next step is to choose a reliable melter as the base and add a smaller amount of a stronger cheese for flavor. The listed pairings offer starting points: mozzarella with sharp Cheddar, raclette with Cheddar, or smoked mozzarella with mild Cheddar. The report advises adjusting the combination to taste while paying attention to how the cheese melts.
Key Questions
What cheese does the report recommend for grilled cheese?
It recommends combining an easy-melting cheese with a sharper, more flavorful one. It does not name a single best choice for everyone.
Which cheeses does the report list as good melters?
The article lists American, mozzarella, Monterey Jack, fontina, Gruyère and young Cheddar as cheeses that can melt well.
What are some combinations suggested by the experts?
Suggestions include mozzarella with strong Alpine cheese and sharp Cheddar; Stilton with mozzarella; smoked mozzarella with mild Cheddar; and raclette with Cheddar. Greenspan also suggests blue cheese with goat cheese and grated Parmesan on the outside.
Why combine more than one cheese?
According to the experts, one cheese can provide creaminess and meltability, while another brings sharper or more distinctive flavor.
Source: rss
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