Making EVERY Type of Grilled Cheese (56 Cheeses) | Epicurious

[@asteriavlogs8312]

This guy has the most deranged, unsettling energy about cheese and I love it.

[@tylercale69]

He's like the Jack Black of grilled cheese

[@blunderbass851]

@@tylercale69 nah, he's almost the Steve-O/Charlie Day of cheese

[@esthy09]

I came looking for this comment. Thank you.

[@phucyfillk5535]

he's a mad cheese scientist

[@ginendy]

Watch it in 1.25 and that gets amplified even further

[@wafflesinsanity]

"The thing I like about goat cheese, is its kind of like taking the foot of the goat and licking it." - The Epicurious cheese guy

[@FiftyRoosters]

was hoping he would combine all his favorites into the ultimate grilled cheese. i guess this is a dream i'll have to fulfill myself

[@ActualHumanMigz]

You expect too much of a one dimensional judgment video lol

[@j-cotto333]

Kinda did this before with just what I could get at my local Kroger and Walmart, and I do not recommend😅😂

[@clare8871]

In my opinion the best grilled cheese is a mix. Basic medium cheddar for flavour and a little bit of gouda or gruyere for tang and texture. 👍

[@bahbuha1]

Binging with babish has a video similar to what you re saying (combining the chesse to make one ultimate sandwich).

[@lightytf2]

​@@bahbuha1 it's not ultimate if it's edible

[@swit1905]

Based on this testing I made a grilled cheese with a blend of Parmeggiano and fontina. It was *chef's kiss* - thank you, Adam!

[@shell2250]

I have both of these in my fridge, but never thought to make a grilled cheese with them, or better yet, mix them for a grilled cheese. That might be on the menu this week for dinner with some tomato basil soup! Thanks!

[@inkywinki2254]

@@shell2250 Did you try? How was it?

[@lpslover1718]

@@shell2250the people need to know how it was!!

[@stormblessed2321]

I actually have a copyright on that sandwich, so you owe me.

[@vluezy]

As an ex-cheesemonger, this guy is the epitome of what a dude who's obsessed with cheese should be.

[@RavenSchreit]

How does one become an _ex_ cheesemonger? This isn't me being a smarta••, this is a genuine question. I feel like that's a lifelong position 😄 But I want to know the reality that brought upon "ex." Silly question, yes, but I'm definitely curious 🙂

[@vluezy]

@@RavenSchreit I just don't do the practice anymore for pay. Now I just have a passion for cheese

[@RavenSchreit]

@@vluezy I figured, but I was wondering if there was any kind of story behind it that the public doesn't know... Like cheesemonger burnout 😆 Thanks for answering! 🧀 ❤️

[@l.h.2543]

As a cheesemaker, I can say he has some big gaps in his knowledge base.

[@RavenSchreit]

@@l.h.2543 you mean.... _holes?_

[@richienagy1994]

I don’t think I’ve ever seen a person so excited for cheese. I want him as a regular on Epicurious now!

[@scottpeltier3977]

I think the only people more excited about cheese than him is either me or Lactose Intolerants

[@CassieCarryd]

Oaxaca being a standout contender for best grilled cheese isnt surprising for me since its always been a quesadilla cheese, at least for my family. Oaxaca was the high grade stuff that would stand on it's own with just tortilla and it was worth buying for just that and it didnt need much else to shine.

[@FortunePayback]

Agreed! I actually love doing Oaxca cheese on pizza.

[@colinstu]

It makes so much sense, why have I never thought to put it between slices of bread? The name steers my brain directly to tortillas for quesadillas. Gotta try this now.

[@kieronparr3403]

Stilton is delicious but you need to serve it with apple

[@UrielSuarezElectro]

Oaxaca and also Chihuahua cheese taste great for grilled cheese and quasadilla

[@Shane-un8pe]

I'ma have to try it

[@katieb3172]

I LOVE this guy’s energy. The gruyere mountain rant made me actually LOL!!!

[@Demasx]

I'm shocked at how many of these I knew by name and taste... I feel like our cheese access and knowledge has really gone up over the years.

[@jm9371]

So there is more than one variant of Kraft singles?

[@danielwavrin5872]

Time for real north american cheese to take these spaces

[@blauskie]

Yep, the world has definitely shrunk.

[@marcgoodman4862]

@@jm9371 There's the orange kind and the white kind, both of which are exactly the same in every way but color.

[@_alex_merrick_]

I thank the Monty Python cheese shop sketch for introducing me to more than the common grocery store cheeses.

[@Torpedex10]

respect to the chef who cooked 56 grilled cheese sandwiches to perfection

[@logan.5413]

Next i would love to see a Mac & Cheese version of this

[@Gills-jc8km]

I was thinking the same thing 😁😁😁

[@badmotherrucker]

I was just about to suggest that.

[@dantethunderstone2118]

Mac n cheese is not something you make with just 1 type of cheese, it needs to be a blend

[@pablocardenas809]

Ethan Chlebowski has an amazing video about wich is the best cheese's for mac & cheese

[@mozzstickdestroyer]

Muenster, sharp cheddar, velveta, parmesan 👌

[@GiveZeeAChance]

I'm not a cheese expert, but I was pleased to hear "acetone" used favorably as a flavor note! I've described wines that way and people have assumed I meant it as a negative, but I didn't, even a little bit.

[@beastmastreakaninjadar6941]

I think it's because everyone know acetone would be bad to consume. But it actually does have a nice, pungent smell, if you think about it.

[@valkyrja--]

@@beastmastreakaninjadar6941 I can't stand it

[@drumline17]

Because "acetone" is a commonly used term when talking about wine and it is explicity a negative lol. It's used to refer to wine that has turned vinegar-y, which usually happens when rotten grapes are used

[@DecayingReverie]

I've always been a fan of mixing about three cheeses together. I choose one for flavor, one for meltiness/texture, and usually one for a specific taste (I.E. a pepper jack for a little spice).

[@EvilAng3la]

Yep, mixing cheeses really steps it up. I used butterkase one time and it did SO WELL with the melt and bringing it all together. I keep watching for the cheese counter to have more for this purpose.

[@Glaaki13]

true and we do this a lot in other dishes, like Mozzarella for body and Parmigiano-Reggiano for flavor

[@unslept_em]

if you put american cheese between two complimentary cheeses, it really increases the meltiness and stretchiness of whatever cheese it's in the middle of. like a standard combo would be cheddar/american/mozzarella but you can change it up however

[@wardrobelion]

@@EvilAng3laI love Muenster, Gouda, and sharp cheddar together🥰

[@deus_ex_machina_]

​@@unslept_emOr you can just add the sodium citrate melting salt, which is what keeps it emulsified when heated instead of splitting.

[@ashleyelizabeth6094]

Bring this guy back soon. His passion for cheese is unmatched

[@mg-ew2xf]

He starts off getting basic things wrong. Not all American cheeses are cheese product.

[@TheChrisD]

This guy definitely has the Sims 2 Grilled Cheese aspiration

[@kristinblevins6325]

I absolutely loved this guy! His passion. His descriptions. His excitement. It’s everything!!!

[@phignewt1038]

Truly surprised about the Muenster. Some of my best grilled cheeses have been with that cheese but I can say it might be because I add salt, pepper, garlic powder and basil. Definitely getting more Gruyere cause I like the added cheese pull

[@AndrewQuinn42]

I do the same, 100% needs salt and its outstanding

[@feelthejoy]

I like to mix boar’s head Muenster and Clearfield white American - it’s a great combo for grilled cheese

[@JustinKase1969]

Really enjoyed that, and can hardly believe I just watched a guy eat 56 different grilled cheese sandwiches - says a lot about his enthusiasm that it kept me hooked, and even had me rewinding to take a few hasty notes for my next trip to the grocery store. Hope to see him on again for Mac and Cheese or something else (even just a tour of cheeses for charcutier boards). My favorite is usually mozzarella (with Gruyère when I have it on hand), I also use a little mayo on the outside of the bread. I love burrata as well, but it had never occurred to me to try it in grilled cheese. Now, I am going to have to. Thank you :)

[@AdderTude]

He only ate 55 at most. He skipped eating the Wensleydale.

[@RodericSpode]

Most of them he only took one bite, but the Swiss Gruyere he ate almost the whole half sandwich. That is a strong endorsement for Swiss Gruyere for grilled cheese.

[@sunshinekid022]

One of my college jobs was working at a grilled cheese restaurant (Toasted in Orlando). Fontina is my favorite followed by Havarti We had a “Periodic Table of Cheese” on the wall with a lot of these listed

[@sunshinekid022]

Oooo I’m glad Fontina was in the top!!!!! It’s my fave!!!!

[@pamarroyo7125]

Brooo I miss that place! So sad when it closed

[@Desi365]

So it's all about grilled cheese sandwiches in this restaurant ? That's a great Idea i've never seen anywhere ! How did i not think about it ??? I'm non US. Definitely Giving me an idea

[@Desi365]

Can you actually chose the type of bread ?? True question , i'm curious about the concept.

[@enokii]

Kind of dig the chaotic cheese energy, also I love that Adam Moskowitz doesn't bother wiping his mouth before he drives in his impression of the grilled cheeses.

[@slimjim340]

Most interesting that he is not a absolutely put off by squeeze cheese squishies has been a favorite of mine for years and I put it on crackers

[@Azerith-89]

"If something smells like socks, try it anyway cuz it doesn't taste like socks." 😂 Best quote of 2024 so far.

[@crazylegs1152]

Tries socks

[@baconbit7645]

His passion and energy for Swiss Gruyère is insane

[@youforgotthepicklesssss]

hes so real for that. i fell in love with gruyère recently and understand wholly.

[@kayakat1869]

It deserves it 100%

[@KitchenWhimsy]

I always combine at least 2 cheeses, one funky, one melty. I'd like to try it with oaxaca!

[@dustfeatherandco]

I always use a mix of muenster and sharp cheddar. Instead of just butter on the bread, I mix butter, mayonnaise, and smoked paprika to give it a smokey flavor. Absolutely delicious and highly recommend!!

[@fuzzjohn]

You could do a whole episode just using different types of cheddar.

[@mykki.d]

Ok fuzzjohn

[@Mostly-Nuts]

@@mykki.dL

[@GaZZuM]

Maybe it's just me, but it REALLY look like he's putting his arms behind his back, and someone is stood behind him reaching their arms round the front, pretending to be his arms.

[@BATMAN-yh3oh]

Im to high for this 😂

[@FittedSheet2000]

Its the sleeves

[@SwaggerjackProductions]

I can't unsee this now

[@Zaque-TV]

Youre stoned 😂

[@Demogrim]

This guy has a passion and sense of humor you'd find in a late 2000s/early 2010s cartoon. I love it.

[@canaisyoung3601]

Kids' cartoon or adult? Or one of those kids' cartoons that has risque adult humor in it (think the Cartoon Network shows that came on after their failed CN Real era: Adventure Time, Regular Show, Amazing World of Gumball). Those were still around in the late 2000s/early 2010s, but their heyday was the late 1980s into the 1990s, when The Simpsons and Ren and Stimpy made it okay for kids cartoons to have cheeky and subversive humor.

[@IanZWhite00]

The provolone reaction surprised me! I used it as an experiment once (together with american and colby jack) and haven’t taken it out of my go-to trifecta since, but I guess I use the Americanized version he’s referring to. Glad I don’t need to shell out for the authentic stuff!

[@tonythemedtravels]

Did I just watch someone eat grilled cheese sandwiches for over 20 minutes?... Yes, yes I did.

[@slimjim340]

Me too

[@RealSeanithan]

This guy's palette is the exact opposite of everything I know and it's wild: "Acid equals bitter." Whenever I taste an acid, it's sour, and I associate bitter flavors with bases.

[@AR-ln7ip]

Yeah, he's just wrong on that.

[@beyd12]

This isn't the content we need, this is the content we deserve

[@lkf8799]

I like mixing Swiss, sharp cheddar, and Havarti on buttered garlic bread 😋 Yum

[@samerk4024]

With Halloumi you need to grill the cheese first! THEN put it on a lightly toasted bread.

[@SmartyPoohBear]

Yup. In a way, it is the truest of _grilled_ cheeses, heh.

[@coyotelong4349]

So that makes it a Grilled Cheese Grilled Cheese 😂

[@jeroenamador7001]

How do you do that-in the microwave first? I REALLY want to try halloumi, but they don't have it at Vons or Sprouts. Where do you suggest I get it? Thanks!

[@vivianagbegha2712]

@@jeroenamador7001 Toast the halloumi on a griddle or in a pan. It’s lovely.

[@Intifada1981]

We fry it to a crispy outside and have it with veggies, eggs, and bread for breakfast

[@MobiusGT]

A sequel with combinations of cheeses would be nice

[@Emcq2517]

I can’t wait to try this! (I’m lactose intolerant)

[@Амин-т4х]

I am you intolerant

[@davidrenz1534]

Im no expert, but I think you can eat some of the more aged cheeses

[@mysoulcalledlife]

😂 relatable

[@GOOZY112]

@@davidrenz1534Thats true!

[@shannonhight4339]

I am as well! But we can have Sheep and Goat cheese!! So glad he covered them.

[@vsznry]

Fontina + Emmenthal + Parmesano Reggiano seems like a winner.

[@Voumblevee]

Buddy not eating the provolone, but loving the taste of nail polish remover in blue cheese is wild

[@YouzACoopa]

traditional provolone is an experience...

[@ste5425]

Trust me, you never tried traditional provolone, absolutely justified reaction😂

[@fireice2037]

This guy has an amazing energy for cheese. I wish i could find as much joy out of something as he does.

[@sunnymoon8161]

I really like his energy. Epicurious get the cheese enthusiast guy on more often please.

[@MiBrCo4177]

Ive started to love swiss gruyere. It's got a semi sweet flavor and it makes pasta, especially big shells with the pockets to fill all of the gooey cheesy flavorful meats, taste absolutely amazing!

[@eclecticexplorer7828]

One of the best grilled cheese sandwiches I have had is brie, but with pears and honey and caramelized onions. For cheese-only sandwiches, my favorite easy grilled cheese is cheddar and fontina. Great combination.

[@sunnyquinn3888]

Ye, Brie is a cheese that goes especially well with fruit.

[@QueenOfTheNorth65]

That sounds amazing!

[@guardiangregory]

13:57 Bro literally said to try any cheese that smells like socks, then couldn't even taste the provolone

[@InsertedFeels]

One was socks, the other was 10x more foul in smell

[@blank5659]

This guy is wild!!😂 13:35 Liked: "a cheese with some balls!!"

[@Spaatz77]

Fromunda Cheese

[@jots083]

Now you need to do cheese mixes! A super creamy cheese with a super flavorful one that complement each other would be wonderful to know!

[@AdityaKumar-gd4bw]

No way i was making grilled cheese and was like i wish epicurious Makes a vid on it with different cheese

[@TheFierywaters]

They do actually, different types of cheese

[@shakeemabrowne2678]

The velocity in each bread crunch deserves recognition ❤

[@Samsterdude1]

I have never seen someone so passionate about cheese and I am here for it!

[@wyattchiordi5132]

When I make grilled cheese I like to add medium cheddar with a little Gorgonzola melted into the mix. The cheddar adds the creamy texture and Gorgonzola adds a little kick of flavor to it!

[@ooinvsaoo]

If he actually shot this in one day, more power to you😮

[@Xfacta12482]

Guy just ate like 10 grilled cheeses in 1 sitting and kept the enthusiasm high. True cheesemonger

[@Bards.98]

This dude looks insane. Insane about cheese xD

[@ShelbieElaine]

all i could focus on was how nuts he was the whole time haha but i assume its just passion lol

[@MR-hu3ht]

Yeah his energy was high but I kinda wish he didn't talk with his mouth full of food.

[@christopher5855]

The best grilled cheese is made with a blend of cheeses. You need at least one of the chesses to be a melting cheese and then whatever else you want to add at that point for flavor. If you are going with more than two cheeses I'd say that you probably want half of the total to be something that melts. At least this is what I usually do when I make a grilled cheese.

[@Kaitlyn890]

I want to shout out whoever does the captioning for Epicurious' videos - I smiled with every [sandwich rusting]

[@iburinn]

He has THE energy I need to survive each day. I've been watching this video once every day because I just simply miss his voice and smile so much and that's pretty much the only thing keeping my social battery running. Love this guy.

[@marc8886]

Parmiggiano being number one is crazy to me (at least if it's the only cheese used, that looked very dry and not melty). And as a swiss boy, saying raclette lacks flavor kinda hurts to hear but Idk what kind you get overseas cuz I think it's not even the name of the cheese but the dish so anyone can make it i guess.

[@SolalPirelli]

As another Swiss guy, the Gruyère didn't look great either. I think a proper one would be much more messy/oily when melted than what he showed, there's a reason fondue is not pure Gruyère!

[@mfc902]

I add some parmigiana-reggiano with a more neutral cheese like American in mine. Flavorful with some meltiness.

[@TC-kw4xu]

have you ever tried it? because parmiggiano DESERVED that first spot, ive cooked with lots of cheese for pasta, grilled cheese, and other dishes and all i can say is im a parmiggiano reggiano defender

[@VanessaBrown-es6xl]

Gotta be sure to use REAL Parmegiano Reggiano (not the pre-grated stuff); pre-grated packaged cheese is coated with a type of cellulose to prevent it sticking together, which ultimately impacts the meltiness. 🎉

[@bradyblankenship9182]

⁠@@SolalPirellihe clearly favored big bold flavors. That’s exactly what parm is so makes sense why it was his favorite. Swiss cheese is a little more tame and easy going. Gruyère was still in the top as it should be because it’s delicious but it does pack the punch parm doesn’t( and it’s not supposed to). Him putting parm at number one doesn’t mean you have to it just means that what he likes

[@bk_panther_]

Thank goodness you summarized them at the end. I was dreading watching all 56 again to find out which ones you liked. lol

[@milkjugs4771]

Being a third generation cheesemonger he probably doesn't get the nostalgia factor that American cheese grilled cheese gives. I think that's what makes it the best for me!

[@clare8871]

I'm a cheesemonger and my favourite cheese for grilled cheese is a basic one. I disagree with lots of what he's saying lol

[@arhumshamim7753]

Are you third generation though? Because his favorite cheeses and his likes and dislikes are probably heavily influenced by his father and grandfather. Unlike other cheese mongers or just regular people who like cheese since they’ve had the chance to explore more for themselves.

[@MaliohammadDesigns]

Yeah grilled cheese is supposed to be mild, melty and warm, but he has a huge bias for funky flavors. No sane person will prefer a cheese that tastes like a goat hoof @@clare8871

[@Stuie299]

@@arhumshamim7753 Or he's just wrong. His main complaint with the two American Cheeses was the flavor, and you're not using American Cheese for the flavor. You use it for It's meltability, which is why you often see it combined with more flavorful/less melty cheeses in grilled cheese recipes.

[@robert8321]

Dude CRUSHED it! It's fifty-five degrees and drizzling in Naples Florida... 🌴 Perfect with my creamy tomato soup.

[@brianartillery]

If you like cheese, then try Renegade Monk, Golden Cross, Binham Blue, Baron Bigod, Dorset Blue Vinney, Young Buck, Pitchfork Cheddar, and Belton Red Fox. Just some of the 800+ cheeses made in the UK. Oh, Proper Cheddar should NOT be orange in colour, but a buttery yellow. There are red varieties available here, but they are not usually anything like top quality. I have been to Cheddar, in Somerset, where it was invented, several hundred years ago.

[@xxPenjoxx]

Red fox is my absolute favourite cheese. I'm so glad we have a cheesemonger in my town or I'd never have tried it

[@crushagrape]

Lincolnshire Poacher is a favourite of mine when grilled. Also Stichelton which can't be called Stilton for the usual reasons. Well worth tracking down.

[@kaylamclaren5320]

i need him to make a grilled cheese with all of the top cheeses he chose on it, and then try that. either way, i love dude's passion about cheese!

[@bonanzabrandon6877]

I had to thumbs up this video about half way through. This is high quality youtube content for sure.

[@marrissavasquez2283]

i love how in almost every shot he has grilled cheese all over his face 🤣

[@Callithyia]

Shhh don't tell him how delicious homemade pimiento cheese can be, more for us 🎉

[@CotnerMD]

It was a review and an endurance test, a physical and psychological challenge. The guy deserves a medal.

[@samc8548]

There’s so much chaos in this video and I love every bit of it 😂

[@btetschner]

A+ video! LOVE IT! Thank you so much for making the video and thank you Adam Moskowitz for trying all of them!

[@naonna1]

A ratio of 1-1 on american cheese and literally any other cheese will allow a melt without separation when heating. It lets you melt a hard cheese into something a bit softer.

[@goblinnoid]

Ironically, I learnt more about cheese in a grilled cheese sandwich vid than any cheese-only focused video.

[@_Toxicity]

I like muenster for meltability combined with sharp cheddar for flavor.

[@bigsistruck]

Yes! This combo is the best!

[@_Toxicity]

@@bigsistruck Thanks :D

[@marissazerod3629]

This whole episode was orchestrated beautifully! Your energy is amazing, and ability to explain your craft is engaging. I learned a lot 💯

[@guardianfail8067]

I have been using cream cheese with a little bit of salt in addition to my other cheeses and it’s great.

[@kaeganjones2441]

Gruyere, fontina, chevre, mimo, swiss, emithol, camembert,empoisasse, raclette, Parmigiano regiano, piache, manchego, p'tit, pepper jack, truffle cheese, roque fort, oxaca, all together ❤️

[@ToxicSpork]

This dude just said that nail polish remover is one of his favorite flavors in a cheese

[@mysoulcalledlife]

He means he likes the astringent flavor of the blue cheese. A lot of foods have an astringent flavor. Think nutmeg or pomegranate. It’s kinda like a “gets in your nose” tingly burn type of flavor.

[@HEARTANDSOULOFMINE]

During a ten family member get together, we experimented with the top five cheeses the cheesemonger recommended. All agreed that Oaxaca met the most pleasing criteria for grilled cheese sandwiches (using sour dough bread). Gruyere finished second.

[@Chef__Tyler]

Where was my invite??😢

[@FocusedReaction]

Nooooo, I’m sorry Tyler, we needed you here 😕

[@OKI-the-beep-boop]

u should make ur own video that copies this exactly

[@_sugamuga]

LMAOOO WATCHU DOING HERE

[@DontShootJoleytime404]

“I can’t believe you guys are making me eat this” This guy is my favorite cheese person now.

[@flavioxy]

i do raclette (you got the wrong one if it lacks taste) and cheddar, sometimes with a little mozzarella too, also sometimes gruyere and gouda

[@colinwithonel]

I cant believe he didnt like Muenster, this is one of my faves for grilled cheese, just because it has such a buttery taste when you heat it up, and it pulls apart so well. Maybe you bought the wrong brand.

[@dhuskins]

My favorite grilled cheese sandwich uses a collection of what turns out to be some of his favorites. I use a chevre to hold together the following grated cheeses: Roquefort, Parmigiano-reggiano, fontina, and epoisses. This, spread on one slice of nutty bread with some dijon mustard on the other slice. The outside having a thin layer of homemade mayo. In a hot pan, move around for even cooking, pull and let sit for a moment, then enjoy. It has the pull, the flavors and the mouthfeel I'm looking for in a grilled cheese sandwich.

[@glenncurry3041]

I'm sure it is true with most of them. But in particular cheddar varies extremely. Some Cheddar slice package compared to a Hooks 20 year aged? I will definitely be trying all your top picks! Living in Wisconsin has it's advantages.

[@nicolemartinez3325]

Absolutely! And I've had some great stringy cheddar sandwiches so I don't know what's going on with his

[@msvalderrama1]

I love this topic since I’ve experimented with cheeses for grilled cheese sandwiches

[@Brainwav]

I would hope a food channel would differentiate between Kraft Singles-style "American Cheese Product" and actual American cheese. It's still technically processed, but it's not just "cheese product."

[@hfbdbsijenbd]

Their job isn't to inform, or be accurate for that matter. Their job is to get views.

[@trigirl48]

Fun fact that I learned a couple weeks ago, the type and ratio of any added ingredients to the colby/cheddar mix is what determines what kind of cheese product it's labeled as.

[@beckycaughel7557]

I didn’t even know there was a difference

[@SutaSafaia]

Yea, this is one of those things that always drives me nuts. Plastic cheese is not American cheese. Real American cheese is delicious and melty. Plastic cheese is...whatever plastic cheese is.

[@christinebenson518]

​@SutaSafaia But not all "plastic" cheeses are the same. Kraft is an amazing "plastic" cheese. Wonderful melt and flavor. I've tried other brands that were so bad they couldn't even be improved mixed into a hotdish. I'm complex with cheese, though. I love Munster, Cheddar, Colby, Gruyère and Kraft American.

[@EverleySapir]

No act of kindness, no matter how small, is ever wasted.

[@nicknico4121]

9:25 caciocavallo should be pan-fried on each side, about 1cm thick. Some people use oil with hot pepper in the pan. It creates a crunchy brown-orange exterior, and very melty interior like mozzarella. There is a smoked version too. Not many italians know about this method, only people in the Campania region usually.

[@LizBethTeague]

Love this so much, I love grilled cheese. I'd love to see more content like this. Bravo!!

[@father042]

Gordon Ramsay should see this

[@sagarsreddy6037]

😂

[@christopher-miles]

@@azure.whatever he didn't do jack. that was gordan romsay. totally different people.

[@hopsiepike]

He cut the cheese a centimeter thick, and was puzzled that it didn’t melt. Stupid donkey.

[@nf4866]

My go-to is mozzerella with a little cheddar (mostly because I feel weird having a non-orange grilled cheese) then finish with a little garlic salt and a mandatory bowl of tomato soup.

[@DGG42]

This guy is awesome!!! I have learned more about cheese in this video than dedicated to going through the varieties!

[@zeynebhihihi]

I am so high rn why is this dudes Passion for cheese so funny to Me 😭😭😭😭

[@davidfuller581]

The cool thing about process cheese (American, Velveeta, whatever) is you can make it with any cheese you want. It's the emulsifying salts that make it melt that way, the flavor is because they use boring mild cheddar as the base.

[@JustfknBill]

So for those who have trouble recognizing it, this is what an aspie person who is super into something looks like. I am aspie, I don't know if he is, but I get the vibe. Sir, no offense at all to you, just trying to spread knowledge of Autism and help us get recognized and then respected as such. Much love, and I LOVE CHEESE!

[@zaccurry]

Call me basic, but cheap, grocery store havarti is my go to basic everyday cheese and I find it makes a great, melty grilled cheese

[@00christie]

dill havarti is 👩‍🍳😘

[@kaisarionclavi]

WHY IS NO ONE TALKING ABOUT “Melty cheesepull makes my body tingle!!!” PLEASEEEE THAT HAD ME GIGGLING SO HARDDD

[@spacedoutpoggers]

love how this guy's so loud he doesn't even need a mic

[@LionelCissie]

Although it wasn't a pot of gold, Nancy was still enthralled at what she found at the end of the rainbow.

[@wesleyk7491]

I would watch any food video with this guy. He is great, make it happen epicurious

[@ilovedogs8700]

I’m not surprised by the scathing review for paneer- that stuff is more like a tofu than a normal cheese. Oh yeah, fun fact: tofu is basically just soy milk cheese.

[@albatrossjohnson]

I swear this dude is higher than i am

[@rat-kq3xo]

liking this cuz im high asf and i love cheese

[@RegHaydn]

Science is organized knowledge. Wisdom is organized life.

[@pmg-1]

Now.. do a mix of cheeses... ½ & ½ Fontina and Gruyere and ¼ of Roquefort... yummmmm. Edit: I actually used this mix for a mac n cheese with cavatappi pasta... best mac ive ever made...