Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
POLL: the best CHEESE to turn a perfect hamburger into the perfect cheeseburger?
What is the one cheese you'd pick for the perfect homemade cheeseburger? Polls are limited to 10 choices, so if yours isn't listed please comment.
Looking for ideas. I want a flavorful cheese that melts good but doesn't get too slimy when melted, but also doesn't steal the show from the flavor of the perfectly grilled juicy meat. I'm asking a lot, yes, but that's why I'm asking our Pit community!
You forgot swiss(gruyere) and bleu cheese. Having said that, from the choices you offer, I would (reluctantly) choose medium or sharp cheddar, as I love most of the choices in the poll. Cheddar is a good go to, at least for me.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I knew someone would say I forgot some...I can only pick 10 though. Hard to do. Cheddar is always my gold standard too. I'm thinking I might give havarti a try though...love it on eggs and most sandwiches.
Amen. I grew up on Tillamook in Washington-only cheese we ever bought. Imagine my shock when I go to the store here in NC and Tillamook is in the imported cheese section and is priced like it is imported.
I didn't even know this was an issue.... or that there were options... obvious answer has always been 'Merican Cheese... usually yellow but white works too...
then again it really isn't cheese by definition... it is processed cheese with additives or another cheese or something to that affect which usually has Colby, Cheddar, or Jack as a base... So maybe the correct answer is one of those three....
That being said I'm still just a fan of an 'Merican Slice (as it is often referred to by manufactures because it can't legally be called authentic cheese because of some crazy legal mumbo jumbo)...
crap does this mean I am making grilled slices instead of grilled cheese.........??????
Way back in the Government Shutdown of 2013, I made the perfect cheese for a cheese burger. Fortunately, I ran a blog to document what I was up to during the shutdown. Had to stay busy.
The Perfectly Melting Cheese Slice is an interesting concept. We want to take a real cheese (or two) with big flavor, that might not melt all that smoothly, treat it not entirely unlike the folks a…
Call it 'Murican Plus. (but I voted for Havarti in your poll, because the melty is insane, and the flavor is perfect).
I had two weeks of pretty much nothing but cooking, and a mostly unused Modernist Cuisine at Home to cook out of. I had a pressure cooker, a couple of sous-vide devices, so, aside from the economic anxiety, I avoided the crushing boredom of what was essentially a lockout. DOL was over 70% furloughed
i stopped at the cheese store last week and picked up some Blue Cheddar. Basically, it's medium cheddar with blue cheese mixed it. incredibly smooth... i sampled some before i bought and found the flavors work very well together. it's just waiting for a burger to top.
None of your choices. I prefer Hoffman's Super Sharp. Been buying this for 40-45 years. It's a processed cheese product but doesn't taste like it. Melts very well.
I get this in Western NY. It is made somewhere in Wisconsin. So good on burgers! (And crackers also) But I voted for processed cheese slices just because I love the way they melt. Kraft makes a sharp cheese slice that tastes better than the American slice
2Photos
Last edited by ssandy_561; June 24, 2016, 03:18 AM.
I've always been partial to medium or sharp cheddar, but recently I've converted to mild or medium Gouda. It's just got a little more nuttiness to it that I prefer.
That being said, there isn't one on the list that I'd turn down. I'd put provolone last, though, it doesn't really belong on a proper burger. Maybe if you did a pepperoni burger it would be okay.
depends on the burger. if i am having a jalapeno burger i want pepper jack, if i am having a bar burger i want american, if i am making it at home i tend to use cheddar, if i add mushrooms the go-to is swiss.
either way i voted for cheddar since i am assuming you mean just a plain hamburger
One of the following:
- Extremely sharp cheddar. I have no time at all for mild - medium cheddar, its just flavorless fat for no reason in my opinion.
- Blue cheese like Stilton or Gorgonzola.
- Brie with something sweet like sliced apples, pears, fig jam or bacon jam.
Comment