Proper Cheese

Shortie3 wrote:
What is the best cheese to use on a bbq'd Patty Melt?

I vote for swiss on a patty melt. Cheddar on a burger.

Roquefort...no...Swiss.

My vote is pepper jack anyplace I can get away with it. That would include a patty melt.

Pepperjack. It goes with everything.

I'm thinking a ruben patty melt with swiss.

The best cheese is the one YOU like best!

Ed_Gee wrote:
The best cheese is the one YOU like best!

Ding, ding, ding......winner winner chicken dinner

My problem is/was that I like ALL cheeses but wanted to know the best. Thanks to all who replied: guess I will keep on using what I currently have on hand! I have noticed, though, that swiss seems to slide all over the place, but love the flavor of what sticks! Since I live over 20 miles from a grocery store, I only 'run' to town when absolutely necessary. Again, Thanks to each of you.

Old-Biscuit wrote:

Ed_Gee wrote:
The best cheese is the one YOU like best!

Ding, ding, ding......winner winner chicken dinner

Ding X4!


But with that said, the traditional cheese for a Patty Melt is a good, really good quality American cheese.

As said anything you have a taste for. I'd use pepper jack, or Colby. Or both. If you want a real treat try some Gouda.

ReneeG wrote:

really good quality American cheese.

Oh my. I'm not opposed to a slice of this once in a while, but that statement is an oxymoron. It's cheese food, not entirely real cheese, but processed. And even the "best" American cheese can't be called quality. It would be like saying "good quality mashed potatoes from a box".

Then again I'm from Wisconsin. I was raised a cheese snob. :)