I’m happy with a kraft single on my cheese burger, and if someone is looking to have a classic burger that’s the way to go. However there’s other cheeses that do a pretty great job as well, it’s just not going to give you a classic taste so those are best reserved for “gourmet” or non-standard burgers.
I discovered this while poking around.
but, the authors description of Mimolette … leaves out an important detail…
I’ll concede that there are many cheeses that seem to sweat oil when they melt, making a greasy mess of an otherwise tasty sandwich. I recently had a double-stack portobello sandwich that had this very problem. Great flavor–one of the best I’ve had–but I was using my napkin after almost every bite.
Swiss or chevre would’ve been a great alternative but that’s just my preference. (I love Swiss. Love. It. I’ve even ordered ‘Swiss wit’ at Pat’s in Philly because I could and because I lived there. I had resident’s license to be a heretic.)
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Thank you for adding to my shopping list.
We regularly visit a place called Grandpa’s Cheese Barn. They sell an excellent smoked cheddar, a pretty tasty muenster and gouda, and have a million flavors added to everything. That’s the American way, I guess, but I won’t turn down cubes of bacon and horseradish smoked cheddar or dried tomato and herb mozzarella. . .
In my area, we have excellent basic cheeses thanks to lots of Amish cheesemakers and co-ops making cheeses. I’ve got a nicely mild farmer’s cheese, which tastes and looks like a cross between gouda and baby swiss, that is great for fancy grilled cheese with bacon or ham.
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Ouch.
I certainly didn’t think what he was selling was dumb or bad. That particular cheese just wasn’t for me. I do suspect there weren’t then a critical mass of people in Atlanta who could appreciate the nuances of fine cheeses enough to keep such a shop in business.
And I’m not sure how closely a palate for cheese correlates to our choice of presidents, but I’ll cop to the fact that Trump stinks worse than any barn.
Right there with you. I love a good patty melt (burger on toast with swiss & caramelized onions).
And I’ve had wonderful burgers with all kinds of cheeses. There’s a place not far from me that overlaps four slices of cheddar atop the patty on the grill to make a sort of crisp-fried halo of cheese around the burger, and it’s aaaawesome.
I love that place! I try to go when I’m back in the midwest. Amish cheese is wonderful.
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I may have made some assumptions based on your previous comment, and I apologies for that. As for the above bit, I couldn’t agree with you more.
me too, by the end i realized that i could be had for a few good cheeses…well everyone has their price? why not cheese? lol. ¯\_(ツ)_/¯
Agreed. Cheddar makes everything better. 
Their extra aged white cheddar from tillamook isn’t bad. i grab a block or two whenever i pass through areas that sell it. i’ve always had a soft spot for ny white cheddars, especially when they are warmed but not quite melted. i used to get an extra aged “jurassic” white cheddar from a place in upstate ny. it was yellow, not white, and oh so good. hard to eat reasonable portions if you know what i mean… lol.
my favorites. a quality aged gouda is divine.
a decent gouda won’t break the bank.
the cheap processed cheese blobs labeled smoked gouda in some US supermarket chains is an entirely different thing.
LOL.
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But could she tell the difference between Kraft American singles and store brand American singles? That’s the mark of a refined palate.
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So what should you use in risotto? Parmesan or Parmigiano-Reggiano? I always figured you used the former on pizza and the latter over a salad, but never really figured out risotto.
I love cheese. I really enjoyed that video. A friend of mine was a buyer for a local high-end grocery, and he used to give this talk on cheese, the history and different styles and how they are made, it was kind of mind-blowing. Another friend of ours once said he felt high after hearing him give the “cheese talk”, and I would agree. It was like finding out about some weird niche of human history that’s a lot more involved and interesting then you would ever think.
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Cheese is one of those amazing things that people can devote their entire lives to or be horrified by.
When I was in college taking design classes, we had an assignment to choose a random book from the library and redesign a few inside spreads and its cover. I got a book about cheese, so I decided to research it by learning more about cheese. I went to a cheese store and said hi, please teach me about cheese. The lady asked if I’d ever had parmesan. Well, sure, I said, on pasta. No, I mean a piece of actual Parmesan, and she handed me a little sample of Italian Parmesan cheese, and it blew my mind.
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Where do you get your epoisses from? Without a doubt, a ripe epoisses is a rarely matched wonder. The rich liquid cheese matched with nectarines and pugliese bread, or a fruit toast in winter. Almost unbeatable.
From a cheese shop at North Market, Columbus Ohio, and from Findlay Market in Cincinnati, both times I tried it. It was very delicious, don’t get me wrong. But the exorbitant cost per ounce, combined with the get-that-stinky-thing-out-of-the-house factor where it rivals durian for sheer funk, had me thinking that a tasty Brillat-Savarin at half the price would be just as terrific with fruit and bread.
For those who missed the reference.
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Perhaps it costs you rather more than it costs me. How much are you paying?
In the UK, Brillat-Savarin is about the same price per kg as Epoisses. Perhaps that’s the difference?
I dunno, it was like ten years ago, but it was in the $20 range for a few ounces of cheese.
Suffice it to say that I enjoyed it but enjoy other less expensive and less odiferous cheeses more.
I call any man brother, and woman sister, who shares my abject antipathy for our current president, and would happily share an assorted cheese plate and bottle of wine with him or her.
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You haven’t lived until you’ve had a Stilton burger.
I’m vegetarian now, but DAMN, if the very idea doesn’t get the taste buds tingling and the mouth a-waterin’
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