Proper Cheese

[Shortie3]

What is the best cheese to use on a bbq'd Patty Melt?

[dhansen871]

Well, I like “Smoked Gouda” or “Horseradish Cheese.” Goes with everything!

[Vintage465]

dcmac214 wrote:
Here or on burgers, dogs, brats and mac-cheese my 1st choice is Velveeta. I've been a Velveeta addict since I was old enough to bite a mouthful off the brick.

PS (edit) -- DW makes her M&C with white Velveeta and throws in a chopped onion before baking. More than just comfort food, it's Heaven for the body, soul and taste buds.

Here's where I'd be going with that:
Spam on white bread with Best Foods Mayo and Velveeta. Then grilled in an iron skillet! I'd be so all over that! That's Americana at it purest!

[Vintage465]

I vote Diesel-3/4 ton, no.....wait, 6v in series.........oops......Oh Cheese? There is no bad cheese! It's the one you like best that will work best!

[dcmac214]

Here or on burgers, dogs, brats and mac-cheese my 1st choice is Velveeta. I've been a Velveeta addict since I was old enough to bite a mouthful off the brick.

PS (edit) -- DW makes her M&C with white Velveeta and throws in a chopped onion before baking. More than just comfort food, it's Heaven for the body, soul and taste buds.

[ReneeG]

Campfire Time wrote:

ReneeG wrote:


ha ha, cheese snob indeed. If I want to make grilled cheese with American Cheese, it is never the individually wrapped cheese, but instead the pre-sliced block.

Same difference.

Seriously. Do yourself a favor and make a grilled cheese with Colby or a 5 year cheddar. You'll never make one again with American cheese.

I do often make them with cheddar, but I like the melting quality smoothness of that other stuff.

[BillyBob_Jim]

DarkSkySeeker wrote:

Super_Dave wrote:
What's next, debating brands of peanut butter on a PB&J?

Chunky Jif, never Skippy

Goober grape beats em all?

[DarkSkySeeker]

Super_Dave wrote:
What's next, debating brands of peanut butter on a PB&J?

Chunky Jif, never Skippy

[Super_Dave]

What's next, debating brands of peanut butter on a PB&J?

[opnspaces]

I don't know about that Campfire Time. That's kind of like saying I can use a different cheese on Macaroni and I will never like Kraft mac n cheese again. It's just not going to happen. 🙂

[Campfire_Time]

ReneeG wrote:


ha ha, cheese snob indeed. If I want to make grilled cheese with American Cheese, it is never the individually wrapped cheese, but instead the pre-sliced block.

Same difference.

Seriously. Do yourself a favor and make a grilled cheese with Colby or a 5 year cheddar. You'll never make one again with American cheese.

[ReneeG]

Campfire Time wrote:
As said anything you have a taste for. I'd use pepper jack, or Colby. Or both. If you want a real treat try some Gouda.

ReneeG wrote:

really good quality American cheese.

Oh my. I'm not opposed to a slice of this once in a while, but that statement is an oxymoron. It's cheese food, not entirely real cheese, but processed. And even the "best" American cheese can't be called quality. It would be like saying "good quality mashed potatoes from a box".

Then again I'm from Wisconsin. I was raised a cheese snob. 🙂

ha ha, cheese snob indeed. If I want to make grilled cheese with American Cheese, it is never the individually wrapped cheese, but instead the pre-sliced block.

[Campfire_Time]

As said anything you have a taste for. I'd use pepper jack, or Colby. Or both. If you want a real treat try some Gouda.

ReneeG wrote:

really good quality American cheese.

Oh my. I'm not opposed to a slice of this once in a while, but that statement is an oxymoron. It's cheese food, not entirely real cheese, but processed. And even the "best" American cheese can't be called quality. It would be like saying "good quality mashed potatoes from a box".

Then again I'm from Wisconsin. I was raised a cheese snob. 🙂

[ReneeG]

Old-Biscuit wrote:

Ed_Gee wrote:
The best cheese is the one YOU like best!

Ding, ding, ding......winner winner chicken dinner

Ding X4!


But with that said, the traditional cheese for a Patty Melt is a good, really good quality American cheese.

[Shortie3]

My problem is/was that I like ALL cheeses but wanted to know the best. Thanks to all who replied: guess I will keep on using what I currently have on hand! I have noticed, though, that swiss seems to slide all over the place, but love the flavor of what sticks! Since I live over 20 miles from a grocery store, I only 'run' to town when absolutely necessary. Again, Thanks to each of you.