# Seeking suggestions for a better cheeseburger cheese **URL:** \ **Category:** Cafe Society\ **Created:** [August 7, 2006, 9:04pm UTC](https://boards.straightdope.com/t/seeking-suggestions-for-a-better-cheeseburger-cheese/367758 "2006-08-07T21:04:03Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [August 8, 2006, 3:23am UTC](https://boards.straightdope.com/t/seeking-suggestions-for-a-better-cheeseburger-cheese/367758/21 "2006-08-08T03:23:22Z")
> [@](#): > > I also like basically any cheddar on burgers (smoked is best), especially with bacon and bbq sauce. This says it all, as far as I’m concerned. Bleu cheese is great for roast beef (especially with some fresh baby spinach leaves, and dripped with olive oil), but roast beef is not the same thing as hamburger. ---
**Author:** ![Jeff\_Lichtman](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jeff_lichtman/32/1531_2.png) [@Jeff\_Lichtman](https://boards.straightdope.com/u/Jeff_Lichtman)\ **Post date:** [August 8, 2006, 7:40am UTC](https://boards.straightdope.com/t/seeking-suggestions-for-a-better-cheeseburger-cheese/367758/22 "2006-08-08T07:40:35Z")
Freshly-grated parmesan (i.e. real Italian parmigiano reggiano, not the domestic stuff) is good on a burger. So is very sharp, well-aged cheddar or gouda. BTW, “bleu” is simply French for “blue.” Bleu cheese and blue cheese are the same thing. I don’t see any reason to use the French spelling if I’m not writing French. ---
**Author:** ![Sierra\_Indigo](https://avatars.discourse-cdn.com/v4/letter/s/f0a364/32.png) [@Sierra\_Indigo](https://boards.straightdope.com/u/Sierra_Indigo)\ **Post date:** [August 8, 2006, 8:00am UTC](https://boards.straightdope.com/t/seeking-suggestions-for-a-better-cheeseburger-cheese/367758/23 "2006-08-08T08:00:38Z")
[QUOTE=Jeff Lichtman] Freshly-grated parmesan (i.e. real Italian parmigiano reggiano, not the domestic stuff) is good on a burger. So is very sharp, well-aged cheddar or gouda. BTW, “bleu” is simply French for “blue.” Bleu cheese and blue cheese are the same thing. I don’t see any reason to use the French spelling if I’m not writing French. [/QUOTE] Thank god you said that, Jeff. Every time I see someone using “bleu” cheese, it makes my brain twitch. Yargh! Also, I think a couple of nice slices of runny brie’d be nice on a veal or perhaps a young spring lamb burger. Mmm. I can feel the cholesterol. ---
**Author:** ![BiblioCat](https://avatars.discourse-cdn.com/v4/letter/b/ed8c4c/32.png) [@BiblioCat](https://boards.straightdope.com/u/BiblioCat)\ **Post date:** [August 8, 2006, 11:17am UTC](https://boards.straightdope.com/t/seeking-suggestions-for-a-better-cheeseburger-cheese/367758/24 "2006-08-08T11:17:33Z")
Muenster is good on burgers. Mmmm. 7:15 in the morning and now I want a juicy, rare burger. Must stop reading food threads so early. ---
**Author:** ![Earl\_Snake-Hips\_Tucker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/earl_snake-hips_tucker/32/3269_2.png) [@Earl\_Snake-Hips\_Tucker](https://boards.straightdope.com/u/Earl_Snake-Hips_Tucker)\ **Post date:** [August 8, 2006, 12:28pm UTC](https://boards.straightdope.com/t/seeking-suggestions-for-a-better-cheeseburger-cheese/367758/25 "2006-08-08T12:28:15Z")
Pimento cheese. But usually you have tomake it yourself, since most grocery store pimento cheeses are sub-standard. ---
**Author:** ![SailBunny](https://avatars.discourse-cdn.com/v4/letter/s/77aa72/32.png) [@SailBunny](https://boards.straightdope.com/u/SailBunny)\ **Post date:** [August 8, 2006, 12:40pm UTC](https://boards.straightdope.com/t/seeking-suggestions-for-a-better-cheeseburger-cheese/367758/26 "2006-08-08T12:40:10Z")
How about the mozarella idea with some tomatoe & basil on top? Im not sure what condiments youd use with that combination though. ---
**Author:** ![Ethilrist](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ethilrist/32/4604_2.png) [@Ethilrist](https://boards.straightdope.com/u/Ethilrist)\ **Post date:** [August 8, 2006, 1:25pm UTC](https://boards.straightdope.com/t/seeking-suggestions-for-a-better-cheeseburger-cheese/367758/27 "2006-08-08T13:25:42Z")
[QUOTE=SailBunny] How about the mozarella idea with some tomatoe & basil on top? Im not sure what condiments youd use with that combination though. [/QUOTE] Heck, if you’re gonna go to that much trouble, just make lasagne… :dubious: ---
**Author:** ![Hey\_It\_s\_That\_Guy](https://avatars.discourse-cdn.com/v4/letter/h/6f9a4e/32.png) [@Hey\_It\_s\_That\_Guy](https://boards.straightdope.com/u/Hey_It_s_That_Guy)\ **Post date:** [August 8, 2006, 2:31pm UTC](https://boards.straightdope.com/t/seeking-suggestions-for-a-better-cheeseburger-cheese/367758/28 "2006-08-08T14:31:44Z")
You know what kind of burger cheese I DON’T recommend? Casu marzu. ---
**Author:** ![Iggins](https://avatars.discourse-cdn.com/v4/letter/i/b9e5f3/32.png) [@Iggins](https://boards.straightdope.com/u/Iggins)\ **Post date:** [August 8, 2006, 5:21pm UTC](https://boards.straightdope.com/t/seeking-suggestions-for-a-better-cheeseburger-cheese/367758/29 "2006-08-08T17:21:32Z")
Smoked gouda or a sharp cheddar. Pepper jack is also recommended. ---
**Author:** ![Gary\_Robson](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/gary_robson/32/3448_2.png) [@Gary\_Robson](https://boards.straightdope.com/u/Gary_Robson)\ **Post date:** [August 8, 2006, 5:48pm UTC](https://boards.straightdope.com/t/seeking-suggestions-for-a-better-cheeseburger-cheese/367758/30 "2006-08-08T17:48:03Z")
[QUOTE=Iggins] Smoked gouda or a sharp cheddar. Pepper jack is also recommended. [/QUOTE] Sharp cheddar or pepper jack. Or even both. Do you see a theme developing here? ---
**Author:** ![panache45](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/panache45/32/64_2.png) [@panache45](https://boards.straightdope.com/u/panache45)\ **Post date:** [August 8, 2006, 6:22pm UTC](https://boards.straightdope.com/t/seeking-suggestions-for-a-better-cheeseburger-cheese/367758/31 "2006-08-08T18:22:26Z")
The sharpest cheddar you can find, especially smoked. You can also add sun-dried tomatoes and grilled onions. ---
**Author:** ![garygnu](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/garygnu/32/2924_2.png) [@garygnu](https://boards.straightdope.com/u/garygnu)\ **Post date:** [August 8, 2006, 6:50pm UTC](https://boards.straightdope.com/t/seeking-suggestions-for-a-better-cheeseburger-cheese/367758/32 "2006-08-08T18:50:36Z")
One more vote for Pepper Jack. ---
**Author:** ![Skywatcher](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/skywatcher/32/254_2.png) [@Skywatcher](https://boards.straightdope.com/u/Skywatcher)\ **Post date:** [August 8, 2006, 7:20pm UTC](https://boards.straightdope.com/t/seeking-suggestions-for-a-better-cheeseburger-cheese/367758/33 "2006-08-08T19:20:12Z")
[QUOTE=Ponder Stibbons] My ultimate burger has blue cheese and plenty of bacon. [/QUOTE] If you’re ever up in the DC area, stop in a King Street Blues for a “blues burger”–cajun seasoning, blue cheese, and bacon. ---
**Author:** ![Clothahump](https://avatars.discourse-cdn.com/v4/letter/c/51bf81/32.png) [@Clothahump](https://boards.straightdope.com/u/Clothahump)\ **Post date:** [August 8, 2006, 8:35pm UTC](https://boards.straightdope.com/t/seeking-suggestions-for-a-better-cheeseburger-cheese/367758/34 "2006-08-08T20:35:50Z")
Get a big block of New York style extra sharp Cheddar Cheese. Chop off a good size chunk and let it melt all over the burger. Be aware that your arteries will start to clog while you’re still looking at it on the plate. But, oh baby oh baby, it is delicious! ---
**Author:** ![Chef\_Troy](https://avatars.discourse-cdn.com/v4/letter/c/85f322/32.png) [@Chef\_Troy](https://boards.straightdope.com/u/Chef_Troy)\ **Post date:** [August 8, 2006, 8:43pm UTC](https://boards.straightdope.com/t/seeking-suggestions-for-a-better-cheeseburger-cheese/367758/35 "2006-08-08T20:43:28Z")
I used to go to a joint in my college days that served an amazing burger topped with port-wine cheese. The burger patty had a great char crust from the charcoal grill, and the slab of port-wine cheese would start to melt into the little indentations on the patty surface… sigh. No ketchup necessary. ---
**Author:** ![DesertDog](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/desertdog/32/11503_2.png) [@DesertDog](https://boards.straightdope.com/u/DesertDog)\ **Post date:** [August 9, 2006, 4:22am UTC](https://boards.straightdope.com/t/seeking-suggestions-for-a-better-cheeseburger-cheese/367758/36 "2006-08-09T04:22:56Z")
I am partial to pepper jack as so many others are, but to mention one that hasn’t been already, provolone. That slight smoky flavor complements a grilled burger quite nicely. It’s even got a round cross section. DD ---
**Author:** ![dawson](https://avatars.discourse-cdn.com/v4/letter/d/ac91a4/32.png) [@dawson](https://boards.straightdope.com/u/dawson)\ **Post date:** [August 9, 2006, 11:43am UTC](https://boards.straightdope.com/t/seeking-suggestions-for-a-better-cheeseburger-cheese/367758/37 "2006-08-09T11:43:19Z")
goats cheese mixed with a couple drops of truffle oil. Trust me this rocks. Especially on a bison burger ---
**Author:** ![Baldwin](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/baldwin/32/7264_2.png) [@Baldwin](https://boards.straightdope.com/u/Baldwin)\ **Post date:** [August 9, 2006, 12:51pm UTC](https://boards.straightdope.com/t/seeking-suggestions-for-a-better-cheeseburger-cheese/367758/38 "2006-08-09T12:51:29Z")
Try some limburger and a thick slice of Bermuda onion. I’m not kidding. Now my mouth is watering. ---
**Author:** ![Zabali\_Clawbane](https://avatars.discourse-cdn.com/v4/letter/z/ecd19e/32.png) [@Zabali\_Clawbane](https://boards.straightdope.com/u/Zabali_Clawbane)\ **Post date:** [August 9, 2006, 1:00pm UTC](https://boards.straightdope.com/t/seeking-suggestions-for-a-better-cheeseburger-cheese/367758/39 "2006-08-09T13:00:46Z")
Pepper Jack and smokey cheddar are very good on a burger, I would think muenster would be too. What is that Italian cheese, that is bicolor/marbled, not colby/jack, much yummier than that? That would be good on a burger too. I find myself wondering if a small amount of seasoned cream cheese spread would be vile, or palatable at all? ---
**Author:** ![Baffle](https://avatars.discourse-cdn.com/v4/letter/b/dec6dc/32.png) [@Baffle](https://boards.straightdope.com/u/Baffle)\ **Post date:** [August 9, 2006, 6:21pm UTC](https://boards.straightdope.com/t/seeking-suggestions-for-a-better-cheeseburger-cheese/367758/40 "2006-08-09T18:21:27Z")
Grate some ordinary or marble cheddar, and fry it until it reaches a rubbery texture without being too crisp. Then put it on the hamburger. [Previous page](https://boards.straightdope.com/t/seeking-suggestions-for-a-better-cheeseburger-cheese/367758.md?page=1) [Next page](https://boards.straightdope.com/t/seeking-suggestions-for-a-better-cheeseburger-cheese/367758.md?page=3)