Proper Cheese

Campfire Time wrote:
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. :)

ha ha, cheese snob indeed. If I want to make grilled cheese with American Cheese, it is never the individually wrapped cheese, but instead the pre-sliced block.

ReneeG wrote:


ha ha, cheese snob indeed. If I want to make grilled cheese with American Cheese, it is never the individually wrapped cheese, but instead the pre-sliced block.

Same difference.

Seriously. Do yourself a favor and make a grilled cheese with Colby or a 5 year cheddar. You'll never make one again with American cheese.

I don't know about that Campfire Time. That's kind of like saying I can use a different cheese on Macaroni and I will never like Kraft mac n cheese again. It's just not going to happen. :)

What's next, debating brands of peanut butter on a PB&J?

Super_Dave wrote:
What's next, debating brands of peanut butter on a PB&J?

Chunky Jif, never Skippy

DarkSkySeeker wrote:

Super_Dave wrote:
What's next, debating brands of peanut butter on a PB&J?

Chunky Jif, never Skippy

Goober grape beats em all?

Campfire Time wrote:

ReneeG wrote:


ha ha, cheese snob indeed. If I want to make grilled cheese with American Cheese, it is never the individually wrapped cheese, but instead the pre-sliced block.

Same difference.

Seriously. Do yourself a favor and make a grilled cheese with Colby or a 5 year cheddar. You'll never make one again with American cheese.

I do often make them with cheddar, but I like the melting quality smoothness of that other stuff.

Here or on burgers, dogs, brats and mac-cheese my 1st choice is Velveeta. I've been a Velveeta addict since I was old enough to bite a mouthful off the brick.

PS (edit) -- DW makes her M&C with white Velveeta and throws in a chopped onion before baking. More than just comfort food, it's Heaven for the body, soul and taste buds.

I vote Diesel-3/4 ton, no.....wait, 6v in series.........oops......Oh Cheese? There is no bad cheese! It's the one you like best that will work best!

dcmac214 wrote:
Here or on burgers, dogs, brats and mac-cheese my 1st choice is Velveeta. I've been a Velveeta addict since I was old enough to bite a mouthful off the brick.

PS (edit) -- DW makes her M&C with white Velveeta and throws in a chopped onion before baking. More than just comfort food, it's Heaven for the body, soul and taste buds.

Here's where I'd be going with that:
Spam on white bread with Best Foods Mayo and Velveeta. Then grilled in an iron skillet! I'd be so all over that! That's Americana at it purest!