In the spirit of Emeril, I’m looking to kick my cheeseburger experience up a notch and the cheese I use may be the weakest link. I’m tired of so-called “American cheese,” and Swiss cheese doesn’t appeal.
Suggestions?
My inner hambeast wants to chime in and say monterey jack or pepper jack cheese can make one tasty burger. :9
That is all.
Can you get some smoked cheddar, or perhaps smoked gouda or provolone? Smoked cheese is always awesome. Pepper jack is great on burgers too, either sliced or as a melty cheese sauce.
Perhaps best of all with red meat is bleu cheese, crumbled and melty, either on top of the burger or mixed inside. Trust me on this – you won’t regret it (unless you really hate bleu cheese anyway).
There seems to be a bleu cheese craze sweeping the nation lately. Well, sweeping the T.G.I. Fridays type establisments at least. I personally find that to be disgusting, but those without tastebuds tell me the burgers are great.
That being said, there’s not much that a nice slice of gruyere can’t dress up well.
I second the bleu cheese idea–very taste, with a strong flavorl that accents the rest of the burger nicely.
colby jack is awesome. it’s a little bit of sharp and a little bit of mild mixed together, and the flavor is very smooth and unique.
I also like basically any cheddar on burgers (smoked is best), especially with bacon and bbq sauce.
Aged sharp cheddar, Monterey Pepper Jack, and Colby are all good. Personally I can’t stand bleu cheeses, so one would never get near one of my burgers.
I love blue cheese. You might also try goat cheese.
Havarti. Makes a great sandwich all on its own, though. Might be a bit too melty if you’re not careful.
I’ve use this cheese, I’m not sure of the name, that is awesome on burgers. During the cheese making process the cheese wheels are washed with beer. Beer flavored cheese. Brillant!
Exactly what I was going to say. I don’t like cheeseburgers, except for these.
My ultimate burger has blue cheese and plenty of bacon.
If you have your choice of blues, go for whichever one seems softer and creamiest. I’m fond of Crater Lake Blue. Slight hijack – I would never have expected to find a link to shopping for blue cheese on Amazon, but that’s the first link I found with a picture, so there ya go.
Also, here’s the Rogue Creamery website. They seem to have it blocked for getting links further in, but you can find their blue cheese section easily enough.
Tillamook Pepper Jack on my burger, please.
Cheeseburger, medium-well, with mozzarella. Straight from God’s own kitchen.
Big fan of sharp cheddar as well as bleu cheese. With blue cheese though make sure you use the real stuff instead of the bleu cheese dressing that some places (Applebee’s) use.
A good option for bleu cheese is to mix it with hot sauce (a la tabasco) and bake it onto the top of the burger. So good.
I like feta cheese mixed in with my burgers.
Can someone settle this once and for all? Is goat cheese the same as feta cheese? I though I read somewhere that feta cheese is sheep’s cheese, making it different from feta.
Or something like that.
Feta can be goat or sheep:
And there are hundreds of varieties of goat cheese, the kind we just call “goat cheese” is chevre:
Goat cheese is any cheese made from Goat milk
Fetta is a particular type of cheese (like Cheddar or Stilton or …) and is typicaly made from goat or ewe milk, but can be made from cows milk.
There are many goat and ewe cheeses that are completely unlike fetta. When someone typicaly talks about using goats cheese in a recipie they are talking about a soft goat cheese.
I’d suggest Raclette or Comte for a different burger cheese Raclette - Wikipedia or Comté cheese - Wikipedia
Blue cheese is better with strong flavoured meat, a buffalo or venison burger for instance.
You know what, forget cheese. That’s right, I’ll eschew cheese in favor of a baked crust of foie gras. Served with a side of duck fat fried french fries.
I’m putting some bird on my burger.