But it turns out the type of cheese you use can make or break the final product. “The two most important things to consider here are melt-ability and flavor,” says Dairy Farmers of Wisconsin education manager Molly Browne, an American Cheese Society certified cheese professional and cheese sensory evaluator. “Different cheeses melt very differently and as a result, behave very differently in grilled cheese.” So while aged cheddars and blue cheeses tend to have deep, savory flavor profiles, they don’t usually melt as well—and melting quality is especially important if you’re going for a signature cheese pull. On the other hand, Swiss-style cheeses like Gruyere, Raclette, and Emmental as well cheeses like mozzarella, havarti, and butterkäse are prime choices for that pull, according to Browne. So what are the best cheeses for grilled cheese sandwiches? We’re breaking it down.
10 Best Cheeses for Grilled Cheese Sandwiches
All of Browne’s picks deliver on melt-ability and flavor—and yes, the cheesemaker matters (unless otherwise noted). To take your grilled cheese sandwich game to the next level, look for the options listed below at your local grocer or cheese shop.
Uplands Pleasant Ridge Reserve
This aged, alpine-style cheese “has a complex, savory flavor profile that will remind you of French onion soup,” says Browne, who keeps this award-winning Wisconsin cheese on hand at all times for both cheese boards and of course, grilled cheese.
Marieke Gouda
This Dutch-style gouda line comes in flavors that range from smoked cumin to fenugreek. “Younger goudas are typically good melters so these are a great way to spice up your grilled cheese game with some fun flavors,” Browne.
Roelli Red Rock
A mild, rinded cheddar cheese, it has veins of blue that create an unexpected flavor Browne describes as “extremely delicious.” “I love to pair this cheese with bacon jam on a grilled cheese—it’s an umami-bomb,” she says.
Fresh Mozzarella from BelGioioso or Crave Brothers Farmstead
You don’t need to know much about cheese to know that mozzarella on pizza is chef’s kiss. So it should come as no surprise that this melty goodness also works well between two pieces of bread. “I recommend grating a ball of fresh mozz to help the heat penetrate and melt the cheese more easily,” says Browne, who pairs hers with pesto or an olive tapenade for extra flavor.
Roth Grand Cru
A Swiss-style cheese made in Wisconsin, Browne describes this cheese as “booming with flavor.” It comes in three different age varieties, so take your pick, but keep in mind the flavor intensifies over time.
Henning’s Bacon Cheddar
“[It’s] another top-pick for my grilled cheese, for obvious reasons,” Browne says, referring to the much-loved grilled cheese addition.
Saxon Creamery Snowfields Butterkäse
Pronounced “booter-keh-zuh,” Butterkäse is the German equivalent of mild cheddar in the states, which is to say it’s a regional household staple. “This cheese is easy on the palate, robustly creamy, and melts like a dream,” Browne says. For next-level grilled cheese, add sweet or savory jam to a sandwich made with this cheese.
Burnett Dairy Wood River Creamery Cheddar Gruyere
While blending cheeses yourself can deliver the perfect mix of melt-ability and flavor, this award-winning cheese scores high on Browne’s list because it comes pre-mixed: A cheddar cheese blended with cultures traditionally reserved for sweeter Swiss-style cheeses, this cheddar gruyere combo taste better than the sum of its parts, Browne says.
Sartori Garlic and Herb BellaVitano
“I love these cheeses because the flavor is applied to the rind rather than being mixed throughout the interior of the cheese meaning you really get to taste the cheese itself, with a subtle balance of flavor,” Browne says of her recommendation. With garlic and herbs, what’s not to love?
Colby (any brand)
Made Gouda-style in a cheddar factor, “Colby is slightly sweeter, milkier, and Cartier than average cheddar,” Browne says. “This cheese is light on the palate and like the others in this list, tends to melt beautifully.”
Browne’s Top Grilled Cheese Tips
While choosing the right cheese will set you up for success, these tips will turn you into a bonafide grilled cheese pro. Shred it good. Compared to slices, cheese shreds make for more uniform melting, Browne says. Butter your bread. Go salted or go home, and use as much as you can (reasonably) slather on. Use steam to speed your melt. Once your sandwich is in the pan, the last thing you want is for your bread to brown faster than your cheese melts. Adding a drop or two of water to pan can move things along: The liquid creates steam, which you can trap under a lid for a minute or two to help the cheese finish melting. “Just make sure you give the bread a chance to crisp up again without the lid before serving,” Browne says. Don’t stop with cheese. Want to have some fun? “Pair something melty with something really flavorful to achieve the ultimate grilled cheese,” Browne says. So go crazy with the tapenade, spread or jam that sounds best to you. Up next, 15 incredible cream cheese recipes that call for double-dipping.
