56 Grilled Cheeses: Which One is Best?

[upbeat music] I am

third generation Cheesemonger, Adam Moskowitz,

and I'm about to make 56 grilled cheeses,

each with a different cheese.

I've got your classic cheeses,

[cheese popping] some less conventional ones,

and others, that to my knowledge,

have never been in a grilled cheese before.

Oh, yeah. [coughing]

Which work, which don't,

and what's the best cheese to make grilled cheese with?

Let's find out.

[upbeat music] American.

[rattling] So technically,

this isn't cheese.

It's American processed cheese food,

not traditional cheese stuff.

[rattling] [sandwich rustling]

The cheese is little tangy,

kinda lactic.

It's like cooked milk.

It's creamy, also like a little rubbery.

This sandwich was made with butter

and standard white bread.

That is what we're gonna be using

for all of our sandwiches today.

Try to keep everything neutral and let the cheese shine.

This is the classic cheese for grilled cheese,

because a gigantic corporation spent a ridiculous amount

of money designing this product in a lab

so all of you will eat it.

The cheese won't go bad

and it's really cheap. [air whooshing]

Personally, I think this grilled cheese is super mild,

kinda bland.

It's just flatline basic.

[rattling] Velveeta.

[upbeat music] This cheese product

is designed to look super ooey gooey.

[rattling] [sandwich rustling]

A little bit a tang.

A mouthfeel is more creamy.

Normally, if you heat a cheese

for too long or too high, it will break.

The water in the cheese evaporates,

leaving a chunky, oily mess.

Velveeta's smart, they put in emulsifying salts.

They work with the natural emulsifiers in cheese,

allowing you to heat it way more than

you could a normal cheese.

Not a lotta flavor,

not a lotta punch.

When it comes to what I wanna eat,

boring. [upbeat music]

Monterey Jack. [rattling]

So you're starting to see like more of that ooey gooey.

[rattling] [sandwich rustling]

This one's tangy.

A little bit bitter,

which I think is related to

the cheese now is starting to age.

It's starting to develop its character.

The more cheese ages,

the more lactic acid is developed,

and the lactic acid is what develops more bitter notes.

So a lot of people would say this is creamy.

I wouldn't, I think this is more, like, heated fudge.

I still think we're living in basic.

[upbeat music] Cheese Curds.

Cheese pull isn't as sexy as the other cheese.

Cheese is made through the acidification of milk.

They heat milk,

they add sort of culture, Rennet,

and that separates milk into curd,

and weight curd is the solid weighs the liquid.

[rattling] [sandwich rustling]

This grilled cheese is bland.

It's baby cheese, it's baby curds.

It hasn't had a chance to develop its flavor

and cheese curds are called often squeaky cheese,

because they're kinda rubbery,

and it kinda shines through on this grilled cheese.

[upbeat music] Muenster.

[upbeat music] [sandwich rustling]

Also has that tang.

The texture's really chewy.

This cheese is made from pasteurized milk.

Pasteurization is basically heating the milk,

killing all the bad bacteria,

but it also kills all the good bacteria that provide flavor.

Said simply, pasteurized milk often makes

a sterile bland cheese,

whereas, raw milk brings the flavor.

I simply don't taste the cheese in this sandwich.

[upbeat music] Babybel.

[percussion rattling] This cheese doesn't

really look like it was melted.

[percussion rattling] [sandwich rustling]

The tang is starting to get bigger.

It's milky.

The problem here is the texture,

really uncomfortable.

Babybel's a cheese that's high in acidity

and when a cheese is high in acidity,

what happens with heat is that the calcium dissolves,

the water evaporate,

and it just leaves a really,

really strong tough protein so it doesn't melt.

Eat the Babybel like a snack,

not in a grilled cheese.

[upbeat music] Gruyere.

[upbeat music] Look at this.

Look at that.

Look at it, it's so sexy.

[upbeat music] It is so sexy.

Full disclosure,

Gruyere is one of my favorite cheeses.

[percussion rattling] [sandwich rustling]

First the bad news,

the texture is not like,

Oh, my God, super melty.

It's stringy, but the flavor is incredible.

Tastes like there's like onions in the sandwich

and there isn't. [percussion rattling]

[sandwich rustling]

The reason why you get like oniony notes

is because this cheese is made from cows

that are actually grazing on pasture,

Not just any pasture,

we're talking about the Alps.

Have you ever been to the top of a mountain?

How does it feel when you're at the top of the mountain?

It feels amazing.

So how do you think the cows feel?

They feel amazing.

How does the grass look?

How does the grass grow?

It's as closest to the sun as any other grass.

So what does that mean?

Delicious, right?

And that's what's so dope about really good cheese,

is that it brings flavor notes

that frankly, a bunch of people aren't used to.

Cheese isn't just supposed to be creamy as a flavor,

and Gruyere does not disappoint.

[upbeat music] Comte.

[percussion rattling] Basically, French Gruyere.

[percussion rattling] [sandwich rustling]

So where Gruyere has that kick of funk barnard and onion,

this has more of a sweet,

buttery, mildly sour tang.

It's a beauty.

[upbeat music] Cotija.

[upbeat music] [sandwich rustling]

Mild tangy, mild bitter.

But the problem here again is texture.

The cheese hasn't melted.

The butter's the strongest flavor here.

[upbeat music]

Oaxaca.

What's cool about Oaxaca

is that it's pasta filata style cheese.

When you're cutting curd and then pressing curd,

it's basically squeezing out the water.

This cheese is made by pulling the curd,

and by pulling the curd,

instead of cutting the curd,

it retains more of its moisture.

And I must admit, melty cheese pull makes my body tingle.

[upbeat music] [sandwich rustling]

Dare I say, it's creamy.

Milky, lactic plays really well with the butter,

but more importantly, it just feels comfortable in my mouth.

Like a grilled cheese is supposed to feel.

[upbeat music] Halloumi.

Back to cheeses that don't like to melt,

this doesn't even look like it was hit by heat.

[upbeat music] [sandwich rustling]

I'm getting milky lactic notes.

It's interesting, the texture does have like

a semi-melt quality to it,

which is like really a weird thing for my brain to process.

The cheese holds heat,

which sounds weird,

but out of all the grilled cheeses I've eaten so far,

like this cheese is the hottest.

This just comes off like super bland,

super boring.

[upbeat music] Paneer.

[upbeat music] All right, this cheese

did not melt or move at all.

[upbeat music] [sandwich rustling]

There's no flavor.

It's like a piece of plastic between two pieces of bread.

[upbeat music] Mozzarella.

[upbeat music] [sandwich rustling]

I actually like this.

It's creamy, like it's supposed to be,

lacking a little bit in flavor

in terms of a nuanced round, robust flavor.

But the milk, I could taste milk

and that's really,

at the end of the day, what I wanna taste.

[upbeat music] Burrata,

is basically mozzarella with cream

and stringy curd inside the middle.

It looks hot, molten,

but also like fluffy.

[upbeat music] [sandwich rustling]

Wow, now that's what I want a grilled cheese to feel like.

That is like soupy cheese in my mouth.

That is like milk on my birthday.

[upbeat music] [sandwich rustling]

It's got like this like aerated, like,

like whipped cream vibe to it.

Flavor-wise, it's not kicking me over,

but a lot of what grilled cheese is about is texture

and we're finally at a texture that makes me happy.

[upbeat music] Cream Cheese.

It's not really melted,

it just kinda looks pasty.

[upbeat music] [sandwich rustling]

This actually has some of the most flavor out of any

of the grilled cheeses I've eaten so far.

We're off bitter.

We're now in sour.

The texture on this is not cheese,

like cooked,

cream foam in my mouth.

[upbeat music] Chevre.

[upbeat music] [sandwich rustling]

Oh, yeah,

ladies and gentlemen, we have flavor.

It's smooth, it's creamy.

What I like about goat cheese

is it kinda tastes like you're like taking the goat's foot

and like licking at like a lollipop.

And it's also really high in medium fatty acids.

So that's where the tanginess comes from.

But what's nice is that when it's cooked,

that gets tempered and add a little bit of butter

and add the crunch of the bread

and like it's just there,

but kind of in the middle,

not bam, in your face.

[upbeat music] Ricotta.

So I'm like most cheeses,

this cheese is made from the way, not the curd.

[upbeat music] [sandwich rustling]

It's kinda sad.

Really isn't any flavor.

Texture is like whipped cream,

heat with a steamer.

It's got like a grainy texture to it.

Oddly enough, not good.

[upbeat music]

Feta. [upbeat music]

When I eat a grilled cheese,

I don't want the cheese to crumble.

The high acid, it's keeping the proteins together

and not liquefying.

[upbeat music] [sandwich rustling]

It's got a brightness to it,

like limestone.

Texture's grainy, sour.

Feta does not belong in a grilled cheese.

It belongs in a salad.

[upbeat music] Havarti.

[upbeat music] [sandwich rustling]

Once again, we're like at the young cow's milk cheese,

grilled cheese.

A little tangy.

Like a little bitter.

It's okay. [upbeat music]

Fontina. [upbeat music]

[screams] We've got a melter.

We've got a melter.

High moisture, semi-soft cow's milk cheese.

This baby's meant to melt, people.

Look at it.

Just, ah, it's what I want in a grilled cheese, right?

[upbeat music] [sandwich rustling]

Oh, yeah.

[Adam applauding]

I get a little bit of funk,

like garlicy on a subtle note.

Little, little bit of like leeks.

But it's flavor,

I feel flavor, like it's squeezing out.

The bread is now doing its purpose

which is like holding the cheese.

[triumphant music] I taste cheese.

I taste, I taste,

I taste cheese.

Yes. [uplifting music]

I'm so excited.

[uplifting music]

Fontina, all day winner.

Wanna make a good grilled cheese?

Play with some Fontina.

[upbeat music] Caciocavallo.

Looking at that, another pasta filata cheese.

Just kinda flat, boring,

not super melty.

It's another cheese that,

to me, it doesn't really excite a grilled cheese.

[upbeat music] [sandwich rustling]

So you know what I just learned?

I'll take flavor over how it looks every day of the week.

Again, we got some funk.

It's a bit sour,

I'm getting some vegetable notes.

Is it my favorite one?

No, but it has flavor,

and at the end of the day

it's all about flavor.

[upbeat music] Gouda.

[upbeat music] The color is exciting.

The color of a cheese like this comes from carotene.

Cow eats grass.

Grass has carotene,

betacarotene,

and then that betacarotene translates

into the finished product,

which is cheese.

[upbeat music] [sandwich rustling]

It is a washed curd cheese,

and by washing the curd before it's pressed

kinda wipes away all of the tanginess

and you get more of the flavor notes of the grass.

So it's sweeter.

It's also kinda buttery,

which is kinda nice with the butter on it.

It's a little rubbery.

I'm a little disappointed,

'cause I love Gouda.

[upbeat music] Asiago.

[upbeat music] [sandwich rustling]

So this is gonna sound a little weird,

but this actually tastes like what American cheese

is trying to get at.

It's got like notes of like steamed milk,

the tang of like sour cream.

Again, I wanna cheese that kinda kicks you in the teeth.

This definitely doesn't do that.

[upbeat music] Butterkase.

We got cheese pull.

Always happy to see this.

[upbeat music] [sandwich rustling]

It looks great,

but the flavor-wise, it's not big,

it's not pronounced.

Kinda sweet, no tanginess whatsoever.

I like how it looks,

but kinda disappointing in taste.

[upbeat music] Cheddar.

[upbeat music] We got the orange color.

This likely comes from a nato,

a nato's a natural food coloring.

Doesn't do anything for flavor,

just makes you think it's cheddar.

[upbeat music] [sandwich rustling]

We're still on notes like mild flavor notes.

What determines the sharpness of a cheddar is high acidity.

Cheese is lactose being converted to lactic acid.

Acid equals bitter.

So the more lactic acid there is in a cheese,

the more bitter it can become.

This is a little bit timid for me,

likely a good base in a shred mix.

But as a standalone,

sadly, the cheddar could be better.

[upbeat music] Mimolette,

is like a French cheddar,

not known for its big flavor.

[upbeat music] [sandwich rustling]

I'm actually surprised.

Supple, lactic like a tempered horseradish.

It oddly comes off as I would've hoped

the cheddar comes off.

[upbeat music] American Swiss.

[upbeat music] Cheese with the holes in it.

Cheese makers don't call them holes,

they call them eyes.

Why, I don't know.

The holes come from what's called propionibacterium.

Propyl bacterium gives off carbon dioxide,

which makes the eyes.

[upbeat music] [sandwich rustling]

Mildly nutty,

has like that animal meaty brothy barny note

like sour cream lactic.

This is good.

[upbeat music] Jarlsberg.

Norway's version of Swiss cheese.

[sandwich rustling]

Fascinating.

So American Swiss and Jarlsberg

are are almost identical cheeses.

Jarlsberg comes off a little bit more grassy,

not as tangy, not as sour.

It doesn't have that like characteristic note

that Swiss Cheese normally has,

which is kinda dull.

I'd rather go with American Swiss.

[upbeat music] Emmenthal.

[percussion rattling] Emmenthal is the Swiss version

of Swiss Cheese,

and this is an OG melter.

[upbeat music] [sandwich rustling]

More balanced than the American Swiss.

Texture's perfect,

super cool creamy mouthfeel,

but more tempered than the American Swiss.

[upbeat music] Brie.

Brie is a very high moisture cheese.

When you open it up, it's all melting.

What you see here is the penicillium candidum.

It's the bloomy rind of Brie.

It's actually meant to be eaten.

It's part of the flavor,

it's part of the texture.

[upbeat music] [sandwich rustling]

Shucks.

Brie has a lot more butter fat than other cheeses.

Fat is flavor.

So when you've got butter fat,

you got flavor.

The challenge here is that,

due to the cooking process,

all that has been cooked off,

and it doesn't really ring through on the grilled cheese.

[upbeat music] Camembert.

[percussion rattling] Basically,

Camembert is a mini Brie

and so we're dealing again with a lot of butter fat.

[upbeat music] [sandwich rustling]

Yeah, I love it.

The texture of the cheese is gooey,

but it's not like overwhelming

and my whole mouth isn't filled

with like a puddle of melted cheese.

The cheese is hooked into the bread.

It's a little bit like Brussels sprout cabbage.

It's mushroomy, it's umami.

Woo-hoo.

Finally, a cheese with some balls.

[Adam speaking in foreign language]

[upbeat music] Saint André.

We're still in this soft-ripened bloomy rind category.

[upbeat music] [sandwich rustling]

We're past creamy.

We're now in custody.

Saint André is extremely buttery.

Like, holy cow, buttery,

very earthy mushroomy note.

It's good, not great.

[upbeat music] Taleggio.

[upbeat music]

Yeah, it's got funk.

Fair warning, guys,

if something smells like socks,

try it anyway, 'cause it doesn't taste like socks.

[sandwich rustling]

All right, great texture.

Creamy in the mouth,

but more subtle in flavor.

It's being aged in a cellar

and so you get that easy note.

It's like a fermentation note to it.

Taleggio is a good guy for melted cheese,

but not really exciting.

[upbeat music] Époisses.

[upbeat music] [sandwich rustling]

[upbeat music] Bad, big flavor.

Bold flavor, a little bitter,

definitely umami.

There's a subtle gooeyness.

This is a big flavored cheese.

I'm happy.

[upbeat music] Raclette.

[upbeat music] [sandwich rustling]

If you want that ooey gooey,

molten, lava like melted cheese.

Boom, Raclette is your play.

But it lacks flavor,

it's not big and bold.

A lot of people really just wanna really melt the cheese

and for that reason, Raclette is actually a great choice.

[upbeat music] Parmigiano-Reggiano.

[upbeat music] Sweet,

not overly cheese pull,

but a cheese pull nonetheless.

[sandwich rustling]

Booyah.

It literally has like a boozy vibe to it.

Salty in a good way.

It's got some like tropical fruit vibe to it.

Hazelnuts.

Real Parmigiano-Reggiano

from a small specific area of Italy,

It's meant to be melted, right?

You guys know it as a grated cheese.

In fact, often,

what you think is great Parmigiano-Reggiano, it's not.

Because Parmigiano-Reggiano is not about texture,

it's about nuanced flavor.

It's about round, multi-noted flavor,

and that definitely hits here.

[upbeat music] Grana Padano.

[upbeat music] We got a cousin

to Parmigiano-Reggiano.

Similar, similar cheese

just from a different place in Italy.

[upbeat music] [sandwich rustling]

Yeah, bang.

All the things I like about Parmigiano-Reggiano

just toned down a notch.

[upbeat music] Parmesan.

[upbeat music] Looks like Parmigiano-Reggiano

and Grana Padano.

Now what is Parmesan?

It's America copying a amazingly traditional cheese

from Italy as an industrialized inferior product

and then calls it something similar

so you guys get tricked.

That's what Parmesan is.

[upbeat music] [sandwich rustling]

Gross, all I could say.

There's no character, there's no oomph.

It's just, [sandwich thuds]

it's just boring. [hands clapping]

[upbeat music] Piave Vecchio.

[upbeat music] The little brother

of Parmigiano-Reggiano.

[upbeat music] [sandwich rustling]

Fruity, like cherries.

Salty, but not super salty.

I bet you, the kids would love this

'cause it's sweet.

[upbeat music] Provolone.

[upbeat music] Another good melter.

It smells like,

like baby vomit,

which some people like.

I can't.

[Adam coughs] [cameraman laughing]

[coughs] I can't.

[Adam gurgling] [Adam coughs]

Oh, boy.

Provolone is you probably experience it on your sandwiches

at the deli, is not this Provolone.

That's American Provolone.

This is traditional Italian Provolone

and it's different.

I apologize to the Italian Provolone cheese makers

and anybody who likes traditional Italian Provolone.

I am at approximately 40 grilled cheeses on the day

and Provolone

is not a flavor profile that could...

I'm crying.

It's not a flavor profile

that my stomach can handle at this moment.

It's big.

It's too bold.

It's baby vomit.

I have to take a break.

[screen beeps] [gentle music]

[upbeat music] Manchego.

[upbeat music] [sandwich rustling]

To me, sheep cheese is more,

more sweet.

All of it is elegant.

Lactic, it's fruity.

The texture's kinda rubbery,

but it's actually good.

I like it. [upbeat music]

Pecorino Romano.

[upbeat music] Sheep cheese like Manchego

in a much bigger form,

aged for a longer amount of time.

Uh-oh, that don't look good.

Typically known for grating.

It allows it to interact with heat

in a much better way than when it's chunkier.

Like shredded like this.

[upbeat music] [sandwich rustling]

Sorry, not meant for a grilled cheese.

Keep it grated, baby.

[upbeat music] P'tit Basque.

[upbeat music] [sandwich rustling]

We're back to good texture.

Creamy, it's got a tang to it,

like a mild parsley type bitter.

A good cheese for someone looking

for not too big of a bold of a flavor,

a good melter.

And also wants to experience

the sheep cheese in their grilled cheese,

which I think is kinda cool.

[upbeat music] Pepper Jack,

[upbeat music] which is basically

Monterey Jack, coupled with little chilies,

habaneros, peppers, some garlic.

They know the regular one doesn't have a lot of flavor

and instead of like, you know, getting bitter milk,

[chuckling] they add peppers.

[upbeat music] [sandwich rustling]

Tastes like jalapenos,

and I like jalapenos.

So it's good.

When you add elements to a grilled cheese

that are vegetable in nature

and have a high acidity,

it punches up the flavor.

And so when you find a cheese that's really good at melting,

but doesn't have as big a bold to flavor as you want,

throw something on it

and it does a lot for the flavor.

[upbeat music] Pimento.

[upbeat music] This is usually made

with a processed cheese or cheddar,

mayonnaise and pepper.

Not really sure why you put a spread on a grilled cheese

but, heck, why not?

[upbeat music] [sandwich rustling]

Yeah, that's weird.

It's oily.

You get the pepper note,

maybe spreads are not supposed

to be in grilled cheese.

[upbeat music] Boursin.

Another spread is basically a French version

of cream cheese with garlic and chives.

[upbeat music] [sandwich rustling]

Some of the fat's been cooked off in the heating process,

so it's a little bit more gummy.

Eh, not what it's made for.

Boursin doesn't belong in a grilled cheese,

but garlic and chives do.

[upbeat music] Beer Cheese.

So Beer Cheese is a spread,

take like Velveeta,

add some beer,

add some garlic,

add some cayenne.

It looks like French dressing with chives in it.

[upbeat music] [sandwich rustling]

Really runny, like soupy.

There's like a mayo note in there.

Not meant for a grilled cheese.

[upbeat music] Port Wine Cheese.

Imagine Velveeta with Port Wine included in it.

This color is just absolutely disgusting.

It looks like gum.

[upbeat music] [sandwich rustling]

[dramatic music]

Tastes like,

like burnt plastic.

That is just disgusting.

[upbeat music] Truffle Cheese.

[upbeat music] [sandwich rustling]

Banging.

The truffle gives it this nice umami roundness.

For me, I like truffle.

And so the truffle plays well with the bread,

it plays well with the butter.

The umami plays well with the notes

that cheese usually offers you.

[upbeat music] Wensleydale with cranberries.

This is a high moisture cheese with fruit in it.

All the water has cooked off

so you're left with this like chunky protein.

I don't need to take a bite of this one.

I could just tell by looking at it.

That's not what you're looking for

in a grilled cheese. [chuckling]

[upbeat music] Gorgonzola.

This is Gorgonzola Dolce.

This is a creamy blue.

The bluing is still kina chunky,

paste is like really ooey gooey melty.

And the reason why it's so gooey

is because the curds are hand-ladled into the mold.

There's not a lot of wax expulsion,

not a lot of water expulsion when the cheese is being made.

[upbeat music] [sandwich rustling]

Yeah, it's a mess,

but it's got flavor.

It might be a bit too runny.

I think the paste did break,

so it's a little oily,

but the blue,

the blue just kicks.

It's just big bold in your face.

I recommend it.

[upbeat music] Stilton.

[upbeat music] English blue cheese.

[upbeat music] [sandwich rustling]

All right, we might've gone too bold now.

First, because it's crumbly,

it's aged, it's broken.

It's really salty,

kinda barnyardy.

This has a lot of flavor in it.

It's a bit too much for me,

but it's not bad.

[upbeat music] Roquefort.

This cheese has stood up better

than the other two blue cheeses.

[upbeat music] [sandwich rustling]

Bang, love it.

A bit saltier,

and definitely more creamy than the other two blues.

The cheese is like melted into the bread.

This is fascinating.

It's like, cheese french toast.

Blue is coming out like an acetone note,

kinda like a nail polish remover,

which, for me, is like one of my favorite flavors

in a blue cheese.

It's like spicy,

and like sort of like,

hmm, like vinegarette-ish.

This is actually one of my favorite of the day.

[upbeat music] Vegan Cheese.

This isn't cheese,

technically, it's a nut spread.

[upbeat music] [sandwich rustling]

It doesn't taste at all like cheese,

but it does have a consistency similar to cream cheese,

has like a tangy note.

It also, obviously, has a nutty note.

It tastes better than I thought it would,

but it doesn't taste anything like cheese.

[upbeat music] Easy Cheese.

I can't believe they're making me eat this.

The fakest cheese in the market.

I'm glad I could be here to try this for all of you

in the hopes of you never trying this at home.

[Adam exhales sharply]

[upbeat music] [sandwich rustling]

Okay, this is scary.

It kind of tastes like something in between Velveeta

and American Cheese slices,

with a soupier texture.

For a cheese that came out of an extruder of a can,

it wasn't that bad.

It's kinda gives me hope

that if nuclear fallout does happen,

I get silly grilled cheese.

[upbeat music] Nacho Cheese Sauce.

This isn't emulsification that comes in a can.

Absolutely disgusting.

[upbeat music] [sandwich rustling]

It's very watery.

It's got the peppers in it,

so it's got those pepper notes.

This feels wrong.

This feels like cheese soup.

This is crazy.

I think I might prefer the Easy Cheese,

grilled cheese over the nacho cheese.

If you're gonna make a grilled cheese

with Nacho Cheese Sauce,

get Pepper Jack.

[upbeat music]

My top five cheeses of the day are,

Oaxaca, Camembert, Fontina, Gruyère, and Roquefort,

with the MVP being Parmigiano-Reggiano.

Oaxaca is like mozzarella,

but it had actual flavor to it,

and actually like held well on the sandwich.

Camembert, when you taste Camembert,

you know you're tasting Camembert.

That still rang true within the grilled cheese.

Fontina is built to melt.

It's a high moisture cheese,

it's got a little bit of funk,

but not a lot of funk.

Gruyère is just my favorite cheese,

and it had that bold funk that I like out of a Gruyère.

Roquefort, I love blue cheese,

but getting blue cheese right

in a grilled cheese can be tough.

But the Roquefort held up,

and had the note that I like in a blue cheese,

which is acetone.

Parmigiano-Reggiano gave me everything I was looking for

in a grilled cheese.

It had texture, it had flavor, it had melt,

really good mouthfeel.

It was sweet, it was nutty.

But the most important thing I learned today

is that melted cheese is awesome.

[playful music] Experiment with all

sorts of cheeses

and if you're not happy,

just make another grilled cheese.

[playful music]

Have you ever cooked like cheese in like a pot?

Mm-hmm. And then tried

to wash it after?

And you notice how like hard it is.

Like you have to like let it sit for like two days?

[Cameraman] Yeah. [laughing]

That's what my stomach feels like right now.