What's the best cheese under the grill?

OldeCinemaSoz

Being fond of a toasted cheese sambo, sometimes
with and sometimes without, i've been getting a lot of tasteless
things recently trying out different so called brands.



Cheese which tastes grand unfrazzled tastes terrible frazzled.
If you get me drift.

Does anyone have a tasty one? I don't care what. Packaged,
processed, cheap or expensive (not so much farmer's market though)
anything would be of help.

The stronger the cheesy taste the better. Thanks.

Stuck Cone

Cracker Barrell

Uncle_moe

Extra mature cheddar i.e. the large block in lidl that comes in the navy blue packet.

Aged Gruyere is better melted than straight from the block

kylith

M&S Cornish Cruncher, it goes all melty.

livinsane

I had ham and cheese on toast. I used Arla Discover Mozzarella. Goes lovely and stringy when melted. Great on pasta too if you diced it up. I get it in Supervalu.

olaola

The 'Specially Selected' mature cheddar from Aldi is my favourite - tangy and salty, it's delicious!

OldeCinemaSoz

Thanks for all the suggestions.



I'll try out each and every one.

Merkin

Gruyere under the grilled with a tiny bit of Wouchester sauce is delish!

Birdsong

olaola wrote: »

The 'Specially Selected' mature cheddar from Aldi is my favourite - tangy and salty, it's delicious!

This is a delicious cheese, really nice

brinty

Edam is pretty nice too...

Grainne2012

"Old Amsterdam" or any "Oud" Dutch cheese - salty and crunchy grilled, just yummy.
Cypriot Halloumi grilled or charred on the bbq is divine.

Alun

Grainne2012 wrote: »

"Old Amsterdam" or any "Oud" Dutch cheese - salty and crunchy grilled, just yummy.

Agree there ... the ultra young stuff you get here is awful. The Dutch keep all the really good mature stuff (belegen, extra belegen, oud and the crumbly brokkelkaas) to themselves. I like the way the salt crystals start to crystallize out into the cheese ... yumm!

What are also good are some of the less well known crumbly British cheeses like Cheshire, Lancashire and Caerphilly, but I've not seen them here unfortunately. It doesn't really melt in the same way as the harder cheddar style cheeses and has a really 'sharp' taste.

ft9

Can't beat melted easy singles for a toasted sandwich!

Curry Addict

old amsterdam, old dutch master, beamster, superquinn superior quality red vinatge cheddar

Supersiderman

Dubliner's Mature Cheddar

Honey-ec

livinsane wrote: »

I had ham and cheese on toast. I used Arla Discover Mozzarella. Goes lovely and stringy when melted. Great on pasta too if you diced it up. I get it in Supervalu.

OldeCinemaSoz wrote: »

The stronger the cheesy taste the better. Thanks.

I don't think anyone could ever accuse mozzarella of having a strong cheesy taste, in fairness, which is what the OP is looking for.

Gruyere, Emmenthal and extra mature cheddars, double Gloucester or a mature Red Leicester are my personal faves for toasting with. All with a few sploshes of Worcestershire sauce, as someone already mentioned. A bit of Parmesan mixed into the cheese will also liven up any toasted cheese sarnie.

I am pie

I would recommend skipping the bread sometimes. Buy some halloumi (sp?) - grill it on it's own, use some tin foil. Squeeze some lemon juice and serve with nice tomatoes garnished with fresh herbs. Seriously tasty, you could equally fry the halloumi off in hot pan. It holds it's shape well and is so tasty with a bit of lemon juice chucked in.

BloatedPope

Merkin wrote: »

Gruyere under the grilled with a tiny bit of Wouchester sauce is delish!

Agreed. I absolutely love melted gruyere

implausible

Will people please stop replying to this thread?!

I go for the kitchen every time I read a new post, I'm going to be the size of a semi-d!!:eek:

saleda

I have memories of my aunt mixing grated cheddar with mustard before spreading on bread and toasting. It was gorgeous. I know what I'm having for lunch tomorrow

implausible

Am eating mature white cheddar cheese on honey and sunflower bloomer, sprinkled with worchester sauce and self-loathing.....yum.

Slunk

Lately I've started eating alot of blue cheese. Started when I was making mushrooms topped with spinach and blue cheese. Now its like Frank's. I put it on everything. Aldi blue cheese is nice but have settled on castello blue. Doesn't take long to melt either.

Lantus

Red Leicester is the king of the grilled cheeses. It has one of the most beautiful melts of any cheese allowing for good grill time and lots of bubbles with only slight deformation as the cheese slightly rolls over the edge of the bread. It can be very slightly browned if people prefer it this way and is very controlable so wont just turn to carbon in a blink. It's a slow and savoured cooking experience.

Red Leicester takes other flavours well so if you are so inclined you can add some branston pickle (small chunk) or other flavours to add a bit of spice and interest to the cheese melting experience.

The only downside is that you will be coming back for more.....


God bless you Red Leicester! King of grilled cheese!

Seaneh

I really enjoy grilling wensleydale over some grilled veggies on a nice ciabatta.