Making Grilled Cheese with Every Cheese to Find the Best One | Epicurious

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


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