Third-generation cheesemonger, Adam Moskowitz, joins Epicurious for the ultimate grilled cheese challenge. Using every type of cheese, Adam made 56 grilled cheeses to determine the best one. From gruyère to ricotta–which sandwich has the best cheese pull, and which should be left outside of the frying pan?
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00:00 I am third generation cheese monger, Adam Moskowitz,
00:03 and I'm about to make 56 grilled cheeses,
00:06 each with a different cheese.
00:08 I've got your classic cheeses,
00:10 some less conventional ones,
00:12 and others that to my knowledge
00:14 have never been in a grilled cheese before.
00:17 Hi there.
00:18 Which work, which don't,
00:21 and what's the best cheese to make grilled cheese with?
00:24 Let's find out.
00:26 American.
00:27 So technically this isn't cheese,
00:30 it's American processed cheese food,
00:33 not traditional cheese stuff.
00:34 The cheese is a little tangy, kind of lactic,
00:37 it's like cooked milk.
00:38 It's creamy, also like a little rubbery.
00:41 This sandwich was made with butter and standard white bread.
00:43 That is what we're gonna be using
00:44 for all of our sandwiches today.
00:46 Try to keep everything neutral and let the cheese shine.
00:48 This is the classic cheese for grilled cheese
00:51 because a gigantic corporation
00:53 spent a ridiculous amount of money
00:55 designing this product in a lab,
00:57 so all of you will eat it,
00:58 the cheese won't go bad, and it's really cheap.
01:01 Personally, I think this grilled cheese
01:03 is super mild, kind of bland.
01:06 It's just flat line basic.
01:08 Velveeta.
01:10 This cheese product is designed to look super ooey gooey.
01:14 A little bit of tang, the mouthfeel is more creamy.
01:18 Normally, if you heat a cheese for too long or too high,
01:21 it will break.
01:22 The water in the cheese evaporates,
01:24 leaving a chunky, oily mess.
01:26 Velveeta's smart.
01:27 They put in emulsifying salts.
01:29 They work with the natural emulsifiers in cheese,
01:32 allowing you to heat it way more
01:33 than you could a normal cheese.
01:35 Not a lot of flavor, not a lot of punch.
01:38 When it comes to what I wanna eat, boring.
01:41 Monterey Jack.
01:42 So you're starting to see more of that ooey gooey.
01:46 This one's tangy, a little bit bitter,
01:47 which I think is related to the cheese now starting to age,
01:50 it's starting to develop its character.
01:51 The more a cheese ages, the more lactic acid is developed,
01:54 and the lactic acid is what develops more bitter notes.
01:57 So a lot of people would say this is creamy.
01:59 I wouldn't.
02:00 I think this is more like heated fudge.
02:03 I still think we're living in basic.
02:05 Cheese curds.
02:07 Cheese pull isn't as sexy as the other cheese.
02:10 Cheese is made through the acidification of milk.
02:12 They heat milk, they add starter culture and rennet,
02:15 and that separates milk into curd and whey.
02:17 Curd is the solid, whey is the liquid.
02:20 This grilled cheese is bland.
02:23 It's baby cheese, it's baby curds.
02:24 It hasn't had a chance to develop its flavor.
02:26 Cheese curds are called often squeaky cheese
02:29 because they're kind of rubbery,
02:31 and it kind of shines through on this grilled cheese.
02:33 Munster.
02:34 Also has that tang.
02:37 The texture's really chewy.
02:39 This cheese is made from pasteurized milk.
02:40 Pasteurization is basically heating the milk,
02:43 killing all the bad bacteria,
02:44 but it also kills all the good bacteria that provide flavor.
02:49 Said simply, pasteurized milk
02:51 often makes a sterile, bland cheese,
02:55 whereas raw milk brings the flavor.
02:58 I simply don't taste the cheese in this sandwich.
03:01 Babybel.
03:02 This cheese doesn't really look like it was melted.
03:05 The tang is starting to get bigger, it's milky.
03:07 The problem here is the texture.
03:08 Really uncomfortable.
03:09 Babybel's a cheese that's high in acidity,
03:11 and when a cheese is high in acidity,
03:13 what happens with heat is that the calcium dissolves,
03:16 the water evaporates,
03:17 and it just leaves a really, really strong, tough protein,
03:20 and so it doesn't melt.
03:21 Eat the Babybel like a snack, not a grilled cheese.
03:24 Gruyere.
03:25 Look at this.
03:26 Look at that.
03:28 Look at it.
03:29 It's so sexy.
03:30 It is so sexy.
03:32 Full disclosure, Gruyere is one of my favorite cheeses.
03:36 First, the bad news.
03:38 The texture is not like, oh my God, super melty.
03:42 It's stringy, but the flavor is incredible.
03:44 Tastes like there's like onions in the salad,
03:47 and there isn't.
03:48 Reason why you get like oniony notes
03:51 is because this cheese is made from cows
03:54 that are actually grazing on pasture.
03:57 Not just any pasture.
03:58 We're talking about the Alps.
04:00 Have you ever been to the top of a mountain?
04:02 How does it feel when you're at the top of the mountain?
04:04 It feels amazing.
04:05 So how do you think the cows feel?
04:07 They feel amazing.
04:09 How does the grass look?
04:10 How does the grass grow?
04:12 It's as close to the sun as any other grass.
04:14 So what does that mean?
04:15 Delicious, right?
04:17 And that's what's so dope about really good cheese
04:20 is that it brings flavor notes
04:22 that frankly, a bunch of people aren't used to.
04:25 Cheese isn't just supposed to be creamy as a flavor.
04:28 And Gruyere does not disappoint.
04:30 Comte.
04:32 Basically French Gruyere.
04:34 So where Gruyere has that kit of funk, barnard, and onion,
04:39 this has more of a sweet, buttery, mildly sour tang.
04:44 It's a beauty.
04:47 Cotija.
04:48 Mild tangy, mild bitter,
04:52 but the problem here again is texture.
04:53 The cheese hasn't melted.
04:55 The butter's the strongest flavor here.
04:57 Oaxaca.
04:58 What's cool about Oaxaca
05:00 is that it's pasta falada style cheese.
05:02 When you're cutting curd and then pressing curd,
05:04 it's basically squeezing out the water.
05:07 This cheese is made by pulling the curd.
05:11 And by pulling the curd instead of cutting the curd,
05:14 it retains more of its moisture.
05:16 And I must admit,
05:17 melty cheese pull makes my body tingle.
05:20 Dare I say it's creamy, milky, lactic.
05:25 Plays really well with the butter.
05:27 But more importantly, it just feels comfortable in my mouth
05:30 like a grilled cheese is supposed to feel.
05:32 Halloumi.
05:33 Back to cheeses that don't like to melt.
05:36 This doesn't even look like it was hit by heat.
05:38 I'm getting milky lactic notes.
05:40 It's interesting.
05:41 The texture does have like a semi melt quality to it,
05:45 which is like really a weird thing for my brain to process.
05:48 The cheese holds heat, which sounds weird,
05:50 but out of all the grilled cheeses I've eaten so far,
05:52 like this cheese is the hottest.
05:53 This just comes off like super bland, super boring.
05:57 Paneer.
05:58 All right, this cheese did not melt or move at all.
06:02 There's no flavor.
06:05 It's like a piece of plastic between two pieces of bread.
06:08 Mozzarella.
06:09 I actually like this.
06:12 It's creamy like it's supposed to be.
06:14 Lacking a little bit in flavor
06:16 in terms of a nuanced, round, robust flavor.
06:19 But the milk, I could taste milk.
06:22 And that's really at the end of the day
06:23 what I want to taste.
06:25 Burrata.
06:26 It's basically mozzarella with cream
06:29 and stringy curd inside the middle.
06:31 It looks hot, molten, but also like fluffy.
06:34 Wow.
06:36 Now that's what I want a grilled cheese to feel like.
06:38 That is like soupy cheese in my mouth.
06:41 That is like milk on my birthday.
06:44 It's got like this like aerated,
06:47 like whipped cream vibe to it.
06:49 Flavor-wise, it's not kicking me over,
06:51 but a lot of what grilled cheese is about is texture.
06:54 And we're finally at a texture that makes me happy.
06:57 Cream cheese.
06:58 It's not really melted.
07:00 It just kind of looks pasty.
07:02 This actually has some of the most flavor
07:04 out of any of the grilled cheeses I've eaten so far.
07:07 We're off bitter, we're now in sour.
07:09 The texture on this is not cheese.
07:11 Like cooked cream foam in my mouth.
07:16 Chef.
07:17 Oh yeah.
07:20 Ladies and gentlemen, we have flavor.
07:21 It's smooth.
07:22 It's creamy.
07:24 What I like about goat cheese
07:25 is it kind of tastes like you're like
07:26 taking the goat's foot and like licking it like a lollipop.
07:30 And it's also really high in medium fatty acids.
07:32 So that's where the tanginess comes from.
07:34 But what's nice is that when it's cooked,
07:36 that gets tempered and add a little bit of butter
07:39 and add the crunch of the bread.
07:40 And like, it's just there, but kind of in the middle,
07:44 not bam in your face.
07:47 Ricotta.
07:48 So unlike most cheeses,
07:50 this cheese is made from the whey, not the curd.
07:52 It's kind of sad.
07:54 Really isn't any flavor.
07:55 Texture is like whipped cream hit with a steamer.
07:59 It's got like a grainy texture to it.
08:02 Oddly enough, not good.
08:04 Feta.
08:05 When I eat a grilled cheese,
08:07 I don't want the cheese to crumble.
08:09 The high acid, it's keeping the proteins together
08:12 and not liquefying.
08:13 It's got a brightness to it, like limestone.
08:16 Texture's grainy, sour.
08:18 Feta does not belong in a grilled cheese.
08:20 It belongs in a salad.
08:21 Havarti.
08:22 Once again, we're like at the young cow's milk cheese
08:27 grilled cheese.
08:28 A little tangy, like a little bitter.
08:31 It's okay.
08:32 Fontina.
08:33 We've got a melter.
08:36 We've got a melter.
08:38 A high moisture, semi-soft cow's milk cheese.
08:41 This baby's meant to melt, people.
08:44 Look at, look at it.
08:46 Just, ah, it's what I want in a grilled cheese, right?
08:49 Oh yeah.
08:51 I get a little bit of funk, like garlicky on a subtle note.
08:56 A little bit of like leaks, but it's flavor.
08:59 I feel, I feel flavor.
09:01 Like it's squeezing out.
09:03 The bread is now doing its purpose,
09:05 which is like holding, holding the cheese.
09:08 I taste cheese.
09:09 I taste, I taste, I taste cheese.
09:12 Yes.
09:14 I'm so excited.
09:16 Fontina, all day, winner.
09:18 Want to make a good grilled cheese?
09:20 Play with some Fontina.
09:21 Caciocavallo.
09:23 Looking at another pasta filata cheese.
09:25 Just kind of flat, boring, not super melty.
09:28 It's another cheese that to me
09:30 doesn't really excite a grilled cheese.
09:33 So you know what I just learned?
09:35 I'll take flavor over how it looks every day of the week.
09:38 Again, we got some funk.
09:39 It's a bit sour.
09:40 I'm getting some vegetable notes.
09:42 Is it my favorite one?
09:44 No, but it has flavor.
09:46 And at the end of the day, it's all about flavor.
09:49 Gouda.
09:50 The color is exciting.
09:52 The color of a cheese like this comes from carotene.
09:55 Cow eats grass.
09:57 Grass has carotene, beta-carotene,
10:00 and then that beta-carotene translates
10:02 into the finished product, which is cheese.
10:05 It is a washed curd cheese.
10:07 And by washing the curd before it's pressed,
10:09 kind of wipes away all of the tanginess
10:12 and you get more of the flavor notes of the grass.
10:16 So it's sweeter.
10:17 It's also kind of buttery,
10:18 which is kind of nice with the butter on it.
10:21 It's a little rubbery.
10:22 I'm a little disappointed.
10:24 'Cause I love gouda.
10:26 Asiago.
10:27 So this is gonna sound a little weird,
10:30 but this actually tastes like what American cheese
10:32 is trying to get at.
10:33 It's got like notes of like steam milk,
10:35 the tang of like sour cream.
10:37 Again, I want a cheese that kind of kicks you in the teeth.
10:39 This definitely doesn't do that.
10:41 Budacaz.
10:42 We got cheese pull.
10:44 Always happy to see this.
10:45 It looks great, but the flavor-wise,
10:48 it's not big, it's not pronounced.
10:50 Kind of sweet, no tanginess whatsoever.
10:52 I like how it looks,
10:54 but kind of disappointing in taste.
10:57 Cheddar.
10:58 We got the orange color.
11:00 This likely comes from annatto.
11:01 Annatto's a natural food coloring.
11:03 It doesn't do anything for flavor,
11:04 it just makes you think it's cheddar.
11:06 We're still on those like mild flavor notes.
11:10 What determines the sharpness of a cheddar is high acidity.
11:12 Cheese is lactose being converted to lactic acid.
11:15 Acid equals bitter.
11:17 So the more lactic acid there is in a cheese,
11:20 the more bitter it can become.
11:22 This is a little bit timid for me.
11:25 Likely a good base in a shred mix,
11:27 but as a standalone, sadly, the cheddar could be better.
11:31 Mimolette.
11:33 It's like a French cheddar.
11:34 Not known for its big flavor.
11:36 I'm actually surprised.
11:38 Supple, lactic, like a tempered horseradish.
11:42 It oddly comes off as I would have hoped
11:44 the cheddar comes off.
11:46 American Swiss.
11:48 Cheese with the holes in it.
11:49 Cheese makers don't call them holes,
11:50 they call them eyes.
11:51 Why?
11:52 I don't know.
11:53 The holes come from what's called propenobacterium.
11:56 Propenobacterium gives off carbon dioxide,
11:58 which makes the eyes.
11:59 Mildly nutty, has like that animal, meaty,
12:04 brothy, barney note.
12:05 Like sour cream lactic.
12:06 This is good.
12:08 Jarlsberg.
12:09 Norway's version of Swiss cheese.
12:11 Fascinating.
12:13 So American, Swiss, and Jarlsberg
12:15 are almost identical cheeses.
12:17 Jarlsberg comes off a little bit more grassy.
12:19 Not as tangy, not as sour.
12:21 Doesn't have that like characteristic note
12:23 that Swiss cheese normally has,
12:25 which is kind of dull.
12:26 I'd rather go with American Swiss.
12:28 Emmental.
12:29 Emmental is the Swiss version of Swiss cheese.
12:33 And this is the no G melter.
12:34 More balanced than the American Swiss.
12:37 Texture's perfect.
12:39 Super cool, creamy mouthfeel.
12:41 But more tempered than the American Swiss.
12:44 Brie.
12:45 Brie is a very high moisture cheese.
12:48 When you open it up, it's all melting.
12:49 What you see here is the penicillium candida,
12:51 it's the bloomy rind of brie.
12:53 It's actually meant to be eaten.
12:54 It's part of the flavor, it's part of the texture.
12:56 Shucks.
12:58 Brie has a lot more butterfat than other cheeses.
13:00 Fat is flavor.
13:02 So when you've got butterfat, you've got flavor.
13:04 The challenge here is that due to the cooking process,
13:07 all that has been cooked off
13:10 and it doesn't really ring through on the grilled cheese.
13:13 Camembert.
13:14 Basically Camembert is a mini brie.
13:16 And so we're dealing again with a lot of butterfat.
13:20 Yeah, I love it.
13:22 The texture of the cheese is gooey,
13:23 but it's not like overwhelming.
13:24 My whole mouth is infilled with like
13:27 a puddle of melted cheese.
13:28 The cheese is hooked into the bread.
13:30 It's a little bit like Brussels sprout, cabbage.
13:32 It's mushroomy, it's umami.
13:34 Woo-hoo.
13:35 Finally, a cheese with some balls.
13:38 Viva la France.
13:39 St. Andre.
13:41 We're still in this soft ripened, bloomy rind category.
13:44 We're past creamy.
13:46 We're now in custardy.
13:48 St. Andre is extremely buttery.
13:50 Like holy cow buttery.
13:52 Very earthy, mushroomy note.
13:54 It's good.
13:54 Not great.
13:55 Telegio.
13:56 Yeah, it's got funk.
13:59 Fair warning guys.
14:00 If something smells like socks, try it anyway
14:03 'cause it doesn't taste like socks.
14:05 All right, great texture.
14:07 Creamy in the mouth, but more subtle in flavor.
14:10 It's being aged in a cellar.
14:11 And so you get that you see,
14:12 no, it's like a fermentation note to it.
14:14 Telegio is a good guy for melted cheese,
14:17 but not really exciting.
14:18 Y Pois.
14:20 Bad.
14:21 Big flavor, bold flavor, a little bitter.
14:24 Definitely umami.
14:25 There's a subtle gooeyness.
14:26 This is a big flavored cheese.
14:27 I'm happy.
14:29 Raclette.
14:29 If you want that ooey, gooey, molten,
14:34 lava-like melted cheese, boom.
14:36 Raclette is your play, but it lacks flavor.
14:39 It's not big and bold.
14:40 A lot of people really just want a really melty cheese.
14:44 And for that reason, Raclette is actually a great choice.
14:47 Parmigiano-Reggiano.
14:50 Sweet.
14:51 Not overly cheese pull, but a cheese pull nonetheless.
14:54 Booyah!
14:57 It literally has like a boozy vibe to it.
14:59 Salty in a good way.
15:01 It's got some like tropical fruit vibe to it.
15:03 Hazelnuts.
15:04 Real Parmigiano-Reggiano
15:06 from a small specific area of Italy
15:09 is meant to be melted, right?
15:11 You guys know it as a grated cheese.
15:13 In fact, often what you think is grated
15:15 Parmigiano-Reggiano, it's not.
15:18 Because Parmigiano-Reggiano is not about texture.
15:21 It's about nuanced flavor.
15:22 It's about round, multi-noted flavor.
15:25 And that definitely hits here.
15:28 Grana Padano.
15:29 Got a cousin to Parmigiano-Reggiano.
15:31 Similar, similar cheese,
15:33 just from a different place in Italy.
15:35 Yeah, fine.
15:37 All the things I like about Parmigiano-Reggiano
15:39 just tone down a notch.
15:42 Parmesan.
15:43 Looks like Parmigiano-Reggiano and Grana Padano.
15:46 Now what is Parmesan?
15:47 It's America copying
15:50 a amazingly traditional cheese from Italy
15:54 as an industrialized inferior product
15:57 and then calls it something similar
15:59 so you guys get tricked.
16:01 That's what Parmesan is.
16:02 Gross.
16:04 All I can say.
16:06 There's no character.
16:07 There's no oomph.
16:08 It's just, it's just boring.
16:11 Giavevecchio.
16:12 The little brother of Parmigiano-Reggiano.
16:16 Fruity, like cherries.
16:18 Salty, but not super salty.
16:20 I bet you the kids would love this 'cause it's sweet.
16:23 Provolone.
16:24 Another good melter.
16:25 It smells like baby vomit,
16:28 which some people like.
16:29 I can't.
16:32 I can't.
16:36 Oh boy.
16:39 Provolone as you probably experience it
16:42 on your sandwiches at the deli is not this provolone.
16:46 That's American provolone.
16:47 This is traditional Italian provolone
16:51 and it's different.
16:54 I apologize to the Italian provolone cheesemakers
16:57 and anybody who likes traditional Italian provolone.
17:02 I am at approximately 40 grilled cheeses on the day
17:06 and provolone is not a flavor profile.
17:11 That kid, I'm crying.
17:14 It's not a flavor profile
17:16 that my stomach can handle at this moment.
17:19 It's big.
17:20 It's too bold.
17:22 It's baby vomit.
17:23 I have to take a break.
17:24 Manchego.
17:28 To me, sheep cheese is more, more sweet.
17:34 All of it is elegant.
17:35 Lactic, it's fruity.
17:37 Texture is kind of rubbery, but it's actually good.
17:40 I like it.
17:41 Pecorino Romano.
17:44 Sheep cheese, like Manchego, in a much bigger form,
17:47 aged for a longer amount of time.
17:49 Uh-oh, that don't look good.
17:51 Typically known for grating.
17:53 It allows it to interact with heat in a much better way
17:57 than when it's chunkier, like shredded, like this.
18:01 Sorry, not meant for a grilled cheese.
18:04 Keep it grated, baby.
18:06 Petit Basque.
18:07 We're back to good texture, creamy.
18:10 It's got a tang to it, like a mild parsley type bitter.
18:14 A good cheese for someone looking for not too big
18:17 of a bold of a flavor, good melter,
18:19 and also wants to experience the sheep cheese
18:21 in their grilled cheese, which I think is kind of cool.
18:23 Pepper Jack, which is basically Monterey Jack,
18:26 coupled with little chilies, habaneros, peppers, some garlic.
18:30 They know the regular one doesn't have a lot of flavor.
18:33 Instead of like, you know, getting bitter milk,
18:35 they added peppers.
18:36 Tastes like jalapenos, and I like jalapenos.
18:41 So it's good.
18:41 When you add elements to a grilled cheese
18:44 that are vegetable in nature and have a high acidity,
18:47 it punches up the flavor.
18:48 And so when you find a cheese that's really good at melting,
18:51 but doesn't have as big a bold of flavor as you want,
18:54 throw something on it, and it does a lot for the flavor.
18:57 Pimento.
18:58 This is usually made with a processed cheese or cheddar,
19:02 mayonnaise, and pepper.
19:03 Not really sure why you put a spread on a grilled cheese,
19:06 but heck, why not?
19:07 Yeah, that's weird.
19:10 It's oily.
19:12 You get the pepper note.
19:14 Maybe spreads are not supposed to be in grilled cheese.
19:17 Boursin.
19:19 Another spread is basically a French version
19:21 of cream cheese with garlic and chives.
19:24 Some of the fat's been cooked off in the heating process,
19:28 so it's a little bit more gummy.
19:30 Eh, not what it's made for.
19:31 Boursin doesn't belong on a grilled cheese,
19:33 but garlic and chives do.
19:35 Beer cheese.
19:36 So beer cheese is a spread.
19:38 Take like Velveeta, add some beer,
19:41 add some garlic, add some cayenne.
19:43 It looks like French dressing with chives in it.
19:46 Really runny, like soupy.
19:49 There's like a mayo note in there.
19:50 Not meant for a grilled cheese.
19:53 Port wine cheese.
19:54 Imagine Velveeta with port wine included in it.
19:58 This color is just absolutely disgusting.
20:00 It looks like gum.
20:02 Tastes like burnt plastic.
20:07 That is just disgusting.
20:09 Truffle cheese.
20:10 Bangin'.
20:12 The truffle gives it this nice umami roundness.
20:15 For me, I like truffle,
20:17 and so the truffle plays well with the bread,
20:18 it plays well with the butter.
20:19 The umami plays well with the notes
20:21 that cheese usually offers you.
20:23 Wensleydale with cranberries.
20:25 This is a high moisture cheese with fruit in it.
20:29 All the water has cooked off,
20:31 so you're left with this like chunky protein.
20:33 I don't need to take a bite of this one.
20:36 I could just tell by looking at it.
20:37 That's not what you're looking for in a grilled cheese.
20:40 Gorgonzola.
20:42 This is gorgonzola dolce.
20:43 This is a creamy blue.
20:44 The bluing is still kind of chunky.
20:46 Paste is like really ooey gooey melty.
20:49 And the reason why it's so gooey
20:51 is because the curds are hand ladled into the mold.
20:54 There's not a lot of whey expulsion,
20:55 not a lot of water expulsion when this cheese is being made.
20:59 Yeah, it's a mess, but it's got flavor.
21:02 It might be a bit too runny.
21:04 I think the paste did break, so it's a little oily.
21:06 But the blue, the blue just kicks.
21:08 It's just big, bold in your face.
21:10 I recommend it.
21:11 Stilton English blue cheese.
21:14 All right, we might've gone too bold now.
21:17 First, because it's crumbly, it's aged, it's broken.
21:20 It's really salty, kind of barnyardy.
21:23 This has a lot of flavor in it.
21:25 It's a bit too much for me, but it's not bad.
21:28 Roquefort.
21:29 This cheese has stood up
21:31 better than the other two blue cheeses.
21:33 Bang!
21:34 Love it.
21:35 A bit saltier and definitely more creamy
21:38 than the other two blues.
21:39 The cheese is like melted into the bread.
21:42 This is fascinating.
21:43 It's like cheese French toast.
21:45 Blue is coming out like an acetone note,
21:47 kind of like a nail polish remover,
21:49 which for me is like one of my favorite flavors
21:52 in a blue cheese.
21:53 It's like spicy and like sort of like,
21:57 like vinegary-ish.
21:59 This is actually one of my favorite of the day.
22:02 Vegan cheese.
22:04 This isn't cheese.
22:05 Technically it's a nut spread.
22:06 It doesn't taste at all like cheese,
22:10 but it does have a consistency similar to cream cheese.
22:13 Has like a tangy note,
22:14 but also obviously has a nutty note.
22:16 It tastes better than I thought it would,
22:18 but it doesn't taste anything like cheese.
22:22 Easy cheese.
22:23 I can't believe they're making me eat this.
22:25 The fakest cheese in the market.
22:28 I'm glad I could be here to try this for all of you
22:32 in the hopes of you never trying this at home.
22:35 Okay, this is scary.
22:39 It kind of tastes like something in between Velveeta
22:43 and American cheese slices,
22:44 with a soupier texture.
22:46 For a cheese that came out of an extruder of a can,
22:48 it wasn't that bad.
22:50 This kind of gives me hope
22:52 that if nuclear fallout does happen,
22:53 I can still eat grilled cheese.
22:55 Nacho cheese sauce.
22:57 This is an emulsification that comes in a can.
23:00 Absolutely disgusting.
23:01 It's very watery.
23:04 It's got the peppers in it,
23:05 so it's got those pepper notes.
23:06 This feels wrong.
23:08 This feels like cheese soup.
23:10 This is crazy.
23:11 I think I might prefer the easy cheese,
23:13 grilled cheese over the nacho cheese.
23:15 If you're gonna make a grilled cheese
23:16 with nacho cheese sauce,
23:18 get Pepper Jack.
23:21 My top five cheeses of the day are Oaxaca,
23:24 Camembert, Fontina, Gruyere, and Roquefort,
23:27 with the MVP being Parmigiano-Reggiano.
23:31 Oaxaca is like mozzarella,
23:33 but it had actual flavor to it,
23:34 and actually held well in the sandwich.
23:36 Camembert, when you taste Camembert,
23:38 you know you're tasting Camembert.
23:40 That still rang true within the grilled cheese.
23:42 Fontina is built to melt.
23:44 It's a high moisture cheese.
23:46 It's got a little bit of funk,
23:47 but not a lot of funk.
23:48 Gruyere's just my favorite cheese,
23:50 and it had that bold funk that I like out of a Gruyere.
23:53 Roquefort, I love blue cheese,
23:55 but getting blue cheese right in a grilled cheese
23:57 can be tough,
23:58 but the Roquefort held up,
24:00 and had the note that I like in a blue cheese,
24:02 which is acetone.
24:03 Parmigiano-Reggiano gave me everything
24:04 I was looking for in a grilled cheese.
24:06 It had texture, it had flavor,
24:08 it had melt, really good mouthfeel.
24:10 It was sweet, it was nutty.
24:12 But the most important thing I learned today
24:14 is that melted cheese is awesome.
24:16 Experiment with all sorts of cheeses,
24:18 and if you're not happy,
24:19 just make another grilled cheese.
24:21 You ever cooked cheese in a pot,
24:27 and then tried to wash it after?
24:30 And you notice how hard it is,
24:31 like you have to let it sit for two days?
24:34 That's what my stomach feels like right now.