Third-generation cheesemonger, Adam Moskowitz, joins Epicurious for the ultimate grilled cheese challenge. Using every type of cheese, Adam made 56 grilled cheeses to determine the best one. From gruyère to ricotta-which sandwich has the best cheese pull, and which should be left outside of the frying pan?
00:00 Introduction
00:27 Kraft American
01:09 Velveeta
01:42 Monterey Jack
02:06 Cheese Curds
02:34 Muenster
03:03 Babybel
03:25 Swiss Gruyère
04:31 Comté
04:48 Cotija
04:58 Oaxaca
05:32 Halloumi
05:58 Paneer
06:09 Mozzarella
06:25 Burrata
06:57 Cream Cheese
07:17 Chèvre
07:47 Ricotta
08:05 Feta
08:22 Havarti
08:33 Fontina
09:22 Caciocavallo
09:49 Gouda
10:26 Asiago
10:42 Butterkäse
10:58 Cheddar
11:32 Mimolette
11:46 American Swiss
12:08 Jarlsberg
12:28 Emmenthal
12:45 Brie
13:13 Camembert
13:40 Saint André
13:56 Taleggio
14:19 Époisses
14:29 Raclette
14:48 Parmigiano-Reggiano
15:28 Grana Padano
15:42 American Parmesan
16:11 Piave Vecchio
16:23 Provolone
17:28 Manchego
17:42 Pecorino Romano
18:07 P’tit Basque
18:24 Pepper Jack
18:58 Pimento
19:18 Boursin
19:36 Beer Cheese
19:54 Port Wine Cheese
20:09 Truffle Cheese
20:24 Wensleydale
20:41 Gorgonzola
21:11 Stilton
21:29 Roquefort
22:03 Vegan Cheese
22:22 Easy Cheese
22:56 Nacho Cheese
23:19 Final Thoughts
Director: Jeff Kornberg
Director of Photography: Ben Dewey
Editor: Kris Knight
Expert: Adam Moskowitz
Director of Culinary Production: Kelly Janke
Creative Producer: Christie Garcia
Coordinating Producer: Kevyn Fairchild
Culinary Producer: Jessica Do
Culinary Assistant: Danielle Brooks
Line Producer: Jen McGinity
Associate Producer: Amy Haskour
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Casting Producer: Vanessa Brown
Camera Operator: Miguel Zamora
Sound Mixer: Mariya Chulichkova
Production Assistant: Alex Mitchell
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Justin Symonds
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This guy has the most deranged, unsettling energy about cheese and I love it.
He's like the Jack Black of grilled cheese
@@tylercale69 nah, he's almost the Steve-O/Charlie Day of cheese
I came looking for this comment. Thank you.
he's a mad cheese scientist
Watch it in 1.25 and that gets amplified even further
was hoping he would combine all his favorites into the ultimate grilled cheese. i guess this is a dream i'll have to fulfill myself
You expect too much of a one dimensional judgment video lol
Kinda did this before with just what I could get at my local Kroger and Walmart, and I do not recommend😅😂
In my opinion the best grilled cheese is a mix. Basic medium cheddar for flavour and a little bit of gouda or gruyere for tang and texture. 👍
Binging with babish has a video similar to what you re saying (combining the chesse to make one ultimate sandwich).
@@bahbuha1 it's not ultimate if it's edible
As an ex-cheesemonger, this guy is the epitome of what a dude who's obsessed with cheese should be.
How does one become an _ex_ cheesemonger? This isn't me being a smarta••, this is a genuine question. I feel like that's a lifelong position 😄 But I want to know the reality that brought upon "ex." Silly question, yes, but I'm definitely curious 🙂
@@allib4921 I just don't do the practice anymore for pay. Now I just have a passion for cheese
@@vluezy I figured, but I was wondering if there was any kind of story behind it that the public doesn't know... Like cheesemonger burnout 😆 Thanks for answering! 🧀 ❤️
As a cheesemaker, I can say he has some big gaps in his knowledge base.
@@l.h.2543 you mean.... _holes?_
Oaxaca being a standout contender for best grilled cheese isnt surprising for me since its always been a quesadilla cheese, at least for my family. Oaxaca was the high grade stuff that would stand on it's own with just tortilla and it was worth buying for just that and it didnt need much else to shine.
Agreed! I actually love doing Oaxca cheese on pizza.
It makes so much sense, why have I never thought to put it between slices of bread? The name steers my brain directly to tortillas for quesadillas. Gotta try this now.
Stilton is delicious but you need to serve it with apple
Oaxaca and also Chihuahua cheese taste great for grilled cheese and quasadilla
Oaxaca rules
Next i would love to see a Mac & Cheese version of this
I was thinking the same thing 😁😁😁
I was just about to suggest that.
Mac n cheese is not something you make with just 1 type of cheese, it needs to be a blend
Ethan Chlebowski has an amazing video about wich is the best cheese's for mac & cheese
Muenster, sharp cheddar, velveta, parmesan 👌
Based on this testing I made a grilled cheese with a blend of Parmeggiano and fontina. It was *chef's kiss* - thank you, Adam!
I have both of these in my fridge, but never thought to make a grilled cheese with them, or better yet, mix them for a grilled cheese. That might be on the menu this week for dinner with some tomato basil soup! Thanks!
@@shell2250 Did you try? How was it?
@@shell2250the people need to know how it was!!
I don’t think I’ve ever seen a person so excited for cheese. I want him as a regular on Epicurious now!
I'm shocked at how many of these I knew by name and taste... I feel like our cheese access and knowledge has really gone up over the years.
So there is more than one variant of Kraft singles?
Time for real north american cheese to take these spaces
Yep, the world has definitely shrunk.
Maybe it's just me, but it REALLY look like he's putting his arms behind his back, and someone is stood behind him reaching their arms round the front, pretending to be his arms.
Im to high for this 😂
I'm not a cheese expert, but I was pleased to hear "acetone" used favorably as a flavor note! I've described wines that way and people have assumed I meant it as a negative, but I didn't, even a little bit.
I think it's because everyone know acetone would be bad to consume. But it actually does have a nice, pungent smell, if you think about it.
@@beastmastreakaninjadar6941 I can't stand it
Because "acetone" is a commonly used term when talking about wine and it is explicity a negative lol. It's used to refer to wine that has turned vinegar-y, which usually happens when rotten grapes are used
I've always been a fan of mixing about three cheeses together. I choose one for flavor, one for meltiness/texture, and usually one for a specific taste (I.E. a pepper jack for a little spice).
Yep, mixing cheeses really steps it up. I used butterkase one time and it did SO WELL with the melt and bringing it all together. I keep watching for the cheese counter to have more for this purpose.
true and we do this a lot in other dishes, like Mozzarella for body and Parmigiano-Reggiano for flavor
if you put american cheese between two complimentary cheeses, it really increases the meltiness and stretchiness of whatever cheese it's in the middle of. like a standard combo would be cheddar/american/mozzarella but you can change it up however
@@EvilAng3laI love Muenster, Gouda, and sharp cheddar together🥰
@@unslept_emOr you can just add the sodium citrate melting salt, which is what keeps it emulsified when heated instead of splitting.
respect to the chef who cooked 56 grilled cheese sandwiches to perfection
I LOVE this guy’s energy. The gruyere mountain rant made me actually LOL!!!
This guy definitely has the Sims 2 Grilled Cheese aspiration
Truly surprised about the Muenster. Some of my best grilled cheeses have been with that cheese but I can say it might be because I add salt, pepper, garlic powder and basil. Definitely getting more Gruyere cause I like the added cheese pull
I do the same, 100% needs salt and its outstanding
Bring this guy back soon. His passion for cheese is unmatched
You could do a whole episode just using different types of cheddar.
Ok fuzzjohn
One of my college jobs was working at a grilled cheese restaurant (Toasted in Orlando). Fontina is my favorite followed by Havarti We had a “Periodic Table of Cheese” on the wall with a lot of these listed
Oooo I’m glad Fontina was in the top!!!!! It’s my fave!!!!
Brooo I miss that place! So sad when it closed
So it's all about grilled cheese sandwiches in this restaurant ? That's a great Idea i've never seen anywhere ! How did i not think about it ??? I'm non US. Definitely Giving me an idea
Can you actually chose the type of bread ?? True question , i'm curious about the concept.
Kind of dig the chaotic cheese energy, also I love that Adam Moskowitz doesn't bother wiping his mouth before he drives in his impression of the grilled cheeses.
Really enjoyed that, and can hardly believe I just watched a guy eat 56 different grilled cheese sandwiches - says a lot about his enthusiasm that it kept me hooked, and even had me rewinding to take a few hasty notes for my next trip to the grocery store. Hope to see him on again for Mac and Cheese or something else (even just a tour of cheeses for charcutier boards). My favorite is usually mozzarella (with Gruyère when I have it on hand), I also use a little mayo on the outside of the bread. I love burrata as well, but it had never occurred to me to try it in grilled cheese. Now, I am going to have to. Thank you :)
He only ate 55 at most. He skipped eating the Wensleydale.
Most of them he only took one bite, but the Swiss Gruyere he ate almost the whole half sandwich. That is a strong endorsement for Swiss Gruyere for grilled cheese.
Did I just watch someone eat grilled cheese sandwiches for over 20 minutes?... Yes, yes I did.
I always combine at least 2 cheeses, one funky, one melty. I'd like to try it with oaxaca!
With Halloumi you need to grill the cheese first! THEN put it on a lightly toasted bread.
Yup. In a way, it is the truest of _grilled_ cheeses, heh.
So that makes it a Grilled Cheese Grilled Cheese 😂
How do you do that-in the microwave first? I REALLY want to try halloumi, but they don't have it at Vons or Sprouts. Where do you suggest I get it? Thanks!
@@jeroenamador7001 Toast the halloumi on a griddle or in a pan. It’s lovely.
"The thing I like about goat cheese, is its kind of like taking the foot of the goat and licking it." - The Epicurious cheese guy
One of the best grilled cheese sandwiches I have had is brie, but with pears and honey and caramelized onions. For cheese-only sandwiches, my favorite easy grilled cheese is cheddar and fontina. Great combination.
Ye, Brie is a cheese that goes especially well with fruit.
I can’t wait to try this! (I’m lactose intolerant)
I am you intolerant
Im no expert, but I think you can eat some of the more aged cheeses
😂 relatable
@@davidrenz1534Thats true!
I am as well! But we can have Sheep and Goat cheese!! So glad he covered them.
This guy has a passion and sense of humor you'd find in a late 2000s/early 2010s cartoon. I love it.
Kids' cartoon or adult? Or one of those kids' cartoons that has risque adult humor in it (think the Cartoon Network shows that came on after their failed CN Real era: Adventure Time, Regular Show, Amazing World of Gumball). Those were still around in the late 2000s/early 2010s, but their heyday was the late 1980s into the 1990s, when The Simpsons and Ren and Stimpy made it okay for kids cartoons to have cheeky and subversive humor.
"If something smells like socks, try it anyway cuz it doesn't taste like socks." 😂 Best quote of 2024 so far.
Tries socks
I always use a mix of muenster and sharp cheddar. Instead of just butter on the bread, I mix butter, mayonnaise, and smoked paprika to give it a smokey flavor. Absolutely delicious and highly recommend!!
This guy is wild!!😂 13:35 Liked: "a cheese with some balls!!"
Fromunda Cheese
Buddy not eating the provolone, but loving the taste of nail polish remover in blue cheese is wild
traditional provolone is an experience...
Trust me, you never tried traditional provolone, absolutely justified reaction😂
I absolutely loved this guy! His passion. His descriptions. His excitement. It’s everything!!!
This isn't the content we need, this is the content we deserve
I really like his energy. Epicurious get the cheese enthusiast guy on more often please.
The provolone reaction surprised me! I used it as an experiment once (together with american and colby jack) and haven’t taken it out of my go-to trifecta since, but I guess I use the Americanized version he’s referring to. Glad I don’t need to shell out for the authentic stuff!
this 'every cheese' list does seem to bee missing a lot of british cheeses, like red leicester, strong cheddar, yarg, stinking bishop, double glouchester, and caerphilly. I do have to try raclette and parmesan mixed. I wish we could get oaxaca here to try popping that into the mix.
if it was actually every cheese there would be no end. worldwide there are hundreds if not thousands of cheese varieties if all cultures are included
Double Gloucester is the best cheese for melting. Personally I love a Red Leicester because of the strong nutty notes, but it doesn't melt as well
No way i was making grilled cheese and was like i wish epicurious Makes a vid on it with different cheese
They do actually, different types of cheese
This dude looks insane. Insane about cheese xD
all i could focus on was how nuts he was the whole time haha but i assume its just passion lol
Yeah his energy was high but I kinda wish he didn't talk with his mouth full of food.
I have never seen someone so passionate about cheese and I am here for it!
Ive started to love swiss gruyere. It's got a semi sweet flavor and it makes pasta, especially big shells with the pockets to fill all of the gooey cheesy flavorful meats, taste absolutely amazing!
His passion and energy for Swiss Gruyère is insane
hes so real for that. i fell in love with gruyère recently and understand wholly.
Parmiggiano being number one is crazy to me (at least if it's the only cheese used, that looked very dry and not melty). And as a swiss boy, saying raclette lacks flavor kinda hurts to hear but Idk what kind you get overseas cuz I think it's not even the name of the cheese but the dish so anyone can make it i guess.
As another Swiss guy, the Gruyère didn't look great either. I think a proper one would be much more messy/oily when melted than what he showed, there's a reason fondue is not pure Gruyère!
I add some parmigiana-reggiano with a more neutral cheese like American in mine. Flavorful with some meltiness.
have you ever tried it? because parmiggiano DESERVED that first spot, ive cooked with lots of cheese for pasta, grilled cheese, and other dishes and all i can say is im a parmiggiano reggiano defender
Gotta be sure to use REAL Parmegiano Reggiano (not the pre-grated stuff); pre-grated packaged cheese is coated with a type of cellulose to prevent it sticking together, which ultimately impacts the meltiness. 🎉
@@SolalPirellihe clearly favored big bold flavors. That’s exactly what parm is so makes sense why it was his favorite. Swiss cheese is a little more tame and easy going. Gruyère was still in the top as it should be because it’s delicious but it does pack the punch parm doesn’t( and it’s not supposed to). Him putting parm at number one doesn’t mean you have to it just means that what he likes
A+ video! LOVE IT! Thank you so much for making the video and thank you Adam Moskowitz for trying all of them!
This whole episode was orchestrated beautifully! Your energy is amazing, and ability to explain your craft is engaging. I learned a lot 💯
If you like cheese, then try Renegade Monk, Golden Cross, Binham Blue, Baron Bigod, Dorset Blue Vinney, Young Buck, Pitchfork Cheddar, and Belton Red Fox. Just some of the 800+ cheeses made in the UK. Oh, Proper Cheddar should NOT be orange in colour, but a buttery yellow. There are red varieties available here, but they are not usually anything like top quality. I have been to Cheddar, in Somerset, where it was invented, several hundred years ago.
Red fox is my absolute favourite cheese. I'm so glad we have a cheesemonger in my town or I'd never have tried it
Lincolnshire Poacher is a favourite of mine when grilled. Also Stichelton which can't be called Stilton for the usual reasons. Well worth tracking down.
I'm sure it is true with most of them. But in particular cheddar varies extremely. Some Cheddar slice package compared to a Hooks 20 year aged? I will definitely be trying all your top picks! Living in Wisconsin has it's advantages.
Absolutely! And I've had some great stringy cheddar sandwiches so I don't know what's going on with his
Now you need to do cheese mixes! A super creamy cheese with a super flavorful one that complement each other would be wonderful to know!
This guy's palette is the exact opposite of everything I know and it's wild: "Acid equals bitter." Whenever I taste an acid, it's sour, and I associate bitter flavors with bases.
Yeah, he's just wrong on that.
A sequel with combinations of cheeses would be nice
A ratio of 1-1 on american cheese and literally any other cheese will allow a melt without separation when heating. It lets you melt a hard cheese into something a bit softer.
I would hope a food channel would differentiate between Kraft Singles-style "American Cheese Product" and actual American cheese. It's still technically processed, but it's not just "cheese product."
Their job isn't to inform, or be accurate for that matter. Their job is to get views.
Fun fact that I learned a couple weeks ago, the type and ratio of any added ingredients to the colby/cheddar mix is what determines what kind of cheese product it's labeled as.
I didn’t even know there was a difference
Yea, this is one of those things that always drives me nuts. Plastic cheese is not American cheese. Real American cheese is delicious and melty. Plastic cheese is...whatever plastic cheese is.
@SutaSafaia But not all "plastic" cheeses are the same. Kraft is an amazing "plastic" cheese. Wonderful melt and flavor. I've tried other brands that were so bad they couldn't even be improved mixed into a hotdish. I'm complex with cheese, though. I love Munster, Cheddar, Colby, Gruyère and Kraft American.
I had to thumbs up this video about half way through. This is high quality youtube content for sure.
Shhh don't tell him how delicious homemade pimiento cheese can be, more for us 🎉
I have been using cream cheese with a little bit of salt in addition to my other cheeses and it’s great.
Great video! Very helpful, and your reactions were priceless.
If he actually shot this in one day, more power to you😮
There’s so much chaos in this video and I love every bit of it 😂
Being a third generation cheesemonger he probably doesn't get the nostalgia factor that American cheese grilled cheese gives. I think that's what makes it the best for me!
I'm a cheesemonger and my favourite cheese for grilled cheese is a basic one. I disagree with lots of what he's saying lol
Are you third generation though? Because his favorite cheeses and his likes and dislikes are probably heavily influenced by his father and grandfather. Unlike other cheese mongers or just regular people who like cheese since they’ve had the chance to explore more for themselves.
Yeah grilled cheese is supposed to be mild, melty and warm, but he has a huge bias for funky flavors. No sane person will prefer a cheese that tastes like a goat hoof @@clare8871
@@arhumshamim7753 Or he's just wrong. His main complaint with the two American Cheeses was the flavor, and you're not using American Cheese for the flavor. You use it for It's meltability, which is why you often see it combined with more flavorful/less melty cheeses in grilled cheese recipes.
really enjoyed adam on this, would love to see more videos with him.
i love how in almost every shot he has grilled cheese all over his face 🤣
7:24 What is blud yapping about? 💀
He is weird lol
I like mixing Swiss, sharp cheddar, and Havarti on buttered garlic bread 😋 Yum
Love this so much, I love grilled cheese. I'd love to see more content like this. Bravo!!
I like muenster for meltability combined with sharp cheddar for flavor.
Yes! This combo is the best!
@@bigsistruck Thanks :D
Gordon Ramsay should see this
😂
@@azure.whatever he didn't do jack. that was gordan romsay. totally different people.
He cut the cheese a centimeter thick, and was puzzled that it didn’t melt. Stupid donkey.
My favorite grilled cheese sandwich uses a collection of what turns out to be some of his favorites. I use a chevre to hold together the following grated cheeses: Roquefort, Parmigiano-reggiano, fontina, and epoisses. This, spread on one slice of nutty bread with some dijon mustard on the other slice. The outside having a thin layer of homemade mayo. In a hot pan, move around for even cooking, pull and let sit for a moment, then enjoy. It has the pull, the flavors and the mouthfeel I'm looking for in a grilled cheese sandwich.
It was a review and an endurance test, a physical and psychological challenge. The guy deserves a medal.
I want to shout out whoever does the captioning for Epicurious' videos - I smiled with every [sandwich rusting]
9:25 caciocavallo should be pan-fried on each side, about 1cm thick. Some people use oil with hot pepper in the pan. It creates a crunchy brown-orange exterior, and very melty interior like mozzarella. There is a smoked version too. Not many italians know about this method, only people in the Campania region usually.
Wow, what an amazing effort! Great show! Where can I see more of his cheese reviews?
This guy has an amazing energy for cheese. I wish i could find as much joy out of something as he does.
i do raclette (you got the wrong one if it lacks taste) and cheddar, sometimes with a little mozzarella too, also sometimes gruyere and gouda
The best grilled cheese is made with a blend of cheeses. You need at least one of the chesses to be a melting cheese and then whatever else you want to add at that point for flavor. If you are going with more than two cheeses I'd say that you probably want half of the total to be something that melts. At least this is what I usually do when I make a grilled cheese.
I like mixing a bunch. Muenster for melt and cheddar for flavor. Sprinkle in cotija. I love cotija.
In Los Angeles we had a Grilled Cheese Invitational for a number of years. Teams of people would present crazy varieties and reinterpretations of grilled cheese sandwiches and we'd get to taste & rate as much as we could. I have fond memories of a German beerhall version where it was a german cheese (Limburger?) on a large pretzel with mustard. It was delicious -- in part because we had this cornucopia of variations crossing our palates. There was also a Cthulhu grilled cheese with octopus tentacles and squid ink on a slice of tofu -- I wish I could remember what that eldritch cheese was. Viva variété!
This guy is awesome!!! I have learned more about cheese in this video than dedicated to going through the varieties!
The cool thing about process cheese (American, Velveeta, whatever) is you can make it with any cheese you want. It's the emulsifying salts that make it melt that way, the flavor is because they use boring mild cheddar as the base.
I needed this video today ❤
This dude just said that nail polish remover is one of his favorite flavors in a cheese
He means he likes the astringent flavor of the blue cheese. A lot of foods have an astringent flavor. Think nutmeg or pomegranate. It’s kinda like a “gets in your nose” tingly burn type of flavor.
Where's the Stinking Bishop cheese ??
If you are a fan of Swiss Gruyère/Greyerzer, you might want to try Appenzeller for this as well. A bit less dry but similar in flavor.
Also with those different age categories of Appenzeller, everyone should find one to be happy.
My go-to is mozzerella with a little cheddar (mostly because I feel weird having a non-orange grilled cheese) then finish with a little garlic salt and a mandatory bowl of tomato soup.
growing up I always had a fascination for different cheeses. still do today IDK what it is but I love cheese. growing up my friends thought we were weird because we always kept some weird and funky cheeses that no one had ever heard of lol
Camembert is my favorite cheese. Didn’t know I can make grilled cheese sandwich.
the Provolone part 😂
He got real, he's the cheese guy but provolone was where he drew the line LMAO
13:14 I agree with the expert here. I've switched to using Camembert cheese in my grilled cheese and never looked back! It's my mum and I’s favorite and simply delish in a grilled cheese.
I always mix a couple different cheeses: Monterey, Gruyère, and Swiss being a fave combo.
Call me basic, but cheap, grocery store havarti is my go to basic everyday cheese and I find it makes a great, melty grilled cheese
dill havarti is 👩🍳😘
I would watch any food video with this guy. He is great, make it happen epicurious
This video did get me to try making a grilled cheese sandwich with mozzarella cheese and I actually liked it. Flavor was very subtle, but it was creamy and fun to eat because of the stretchy cheese pulls and overall I was very satisfied. Definitely something I'll try again. Adding a spread and a bit of pepper made it more interesting.
Now.. do a mix of cheeses... ½ & ½ Fontina and Gruyere and ¼ of Roquefort... yummmmm. Edit: I actually used this mix for a mac n cheese with cavatappi pasta... best mac ive ever made...
This is making me so hungry
“I can’t believe you guys are making me eat this” This guy is my favorite cheese person now.
i usually go with a mix of fontina and asiago since it has a similar nutty profile to parmesan but it holds more moisture so it melts a lot better
If you grate the Gouda before putting it on the bread instead of slicing it, the melt is perfect 👍
That, or get a Scandinavian style cheese planer to get really thin slices.
Adam is amazing! 🎉
Always been a fan of using multiple cheeses. I like the texture of mozzarella and I use any spiced havarti for flavour.
Dude CRUSHED it! It's fifty-five degrees and drizzling in Naples Florida... 🌴 Perfect with my creamy tomato soup.
This was fun to watch but to be honest, I made grilled cheese when I want something easy and cheap. Parmigiano Reggiano is way too expensive for a grilled cheese I think
Where was my invite??😢
Nooooo, I’m sorry Tyler, we needed you here 😕