The Perfect Cheese
Photo: Michael Kraus
Given the choice between a burger with cheese and one without, we go for the cheeseburger every time. Mild-tasting and quick-melting american cheese remains the most popular choice, but many other cheeses—bold blue, buttery brie, sharp cheddar, and more—introduce interesting flavors and textures. Here are nine of the best burger companions.
Blue Its bold, salty tartness is balanced by a creamy texture. Our choice is Rogue Creamery's Crater Lake Blue, from Oregon.
Pepper Jack Monterey jack cheese flecked with jalapeńo peppers gives burgers a spicy edge. Maple Leaf in Monroe, Wisconsin, makes an excellent version with red and green jalapeńos.
Limburger This strong washed-rind cheese tastes great on a beefy, juicy burger. Only one company makes limburger in this country today: the Chalet Cheese Cooperative of Monroe, Wisconsin.
American Presliced, individually wrapped, sunny yellow, and quick melting: it's the classic hamburger cheese for a reason.
Fresh Goat Cheese Goat cheese adds tangy notes to burgers. One of our favorites is a ricotta-like goats' milk and cows' milk blend from California called Délice de la Vallée.
Brie Ripe French brie, with the bloomy rind left intact, takes on a silky texture and a rich aroma when melted atop a burger.
Emmentaler Swiss cheese—a k a emmentaler—stays firm around the edges after it melts over a burger. We're fans of Edelweiss emmentaler from Wisconsin.
Cheddar When melted over a burger, sharp aged cheeses like Cabot's Clothbound cheddar, from Vermont, can add a pleasant hint of caramel.
Parmigiano-Reggiano This salty, nutty-tasting cheese can be grated and baked on a parchment paper–lined baking sheet at 350 degrees for about ten minutes to produce crisp frico wafers, which can be a fabulous burger topping.
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