Total self-promotion, BUT...I make a cheese that's soaked in Sierra Nevada Stout, and truly the only reason I still make it is because it's one of the BEST cheeses to melt on burgers--any meat sandwich, really. It's got the meltability (think mix between gouda and cheddar), the tanginess (from the beer) and some pretty good funk, too. :)
I never thought I'd say this but, my favorite cheese and crax combo is my own Northern Gold cheese atop a saltine cracker with a dollop of peach jam. I just keep the stash on-hand in my little office next to the cheeseplant, and when I'm waiting for the curd to set, I sneak in and snack away. :)
The closest thing to an In-N-Out Burger is at the new Great American Hamburger and Hot Dog Company in Great Barrington, MA. I think that it comes wrapped in wax paper is key.
http://www.ruralintelligence.com/index.php/food_section/food_articles_news/586/
I love soft blue cheese on burgers, but I've recently had really great mozzarella-topped burgers.
American, American, American
No lettuce, no tomato, no onion.
Bun, three pickles, three slices bacon, two slices American, Burger, Bun.
Smush together. Perfect.
For me it's a toss-up between "American" and pepper jack, depending on the style of the rest of the burger.
I love most any cheese,
but a Cheeseburger Has 'merican cheese on it.(period)
um, isn't is "bleu" cheese? lol
I don't like that stuff on burgers. Too much going on. And meltability isn't really important to me either. Almost any cheese is going to melt if you put it on a hot burger. Most of the time, I just like the burger itself for flavor, plus a few toppings, no cheese.
I usually use cheddar, but I love swiss. Especially if you are doing a mushroom avocado burger. Jack is nice too with jalapeños, etc. OK now I'm hungry, too.
Beef and sharp-tasting cheeses is all sorts of wrong to my tastebuds. The beef and the bun get in the way of the delicious cheese flavor, and the cheese flavor steamrolls the beef. I also hate blue cheese on steak or roast beef sandwiches - same deal. And warm cheddar cheese makes my gorge rise. So, I'm with the American cheese people. It's got the mouthfeel, and it doesn't kill the taste of the burger.
Crumbled feta, sprinkled on after the burger is cooked as part of assembly. Fresh tomato and a small piece of lettuce.
why limit yourself to just one cheese? how bout some Tilamook sharp chedder and some Boars Head baby swiss???
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Website: http://www.californiacheesemaid.blogspot.com
Location: chico / orland, CA
About: I recently returned to the family farm and am now my family's second--generation cheesemaker. I just completed my first year as a vendor at the local farmers market, which pretty much solidifies every Saturday why I do what I do.
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