Did you all know there’s a ‘best cheese’ for making your grilled cheese look like the picturesque grilled cheeses of our memories? Science has figured it all out for us, and gives us the skinny on which cheese makes for the ooey-gooey best ones. And the results are all based on chemistry.
It comes down to the pH balance of the cheese — if the pH level is too low (the sharper the cheese is, the lower its pH), the cheese will break up too much. But when it’s just right, in the 5.3 to 5.5 range, the heat will break apart the proteins in the cheese and allow it to turn it into what you want-an oooey gooey stringly mess of deliciousness.
So what are the magic cheeses? Manchego, gruyere and gouda all sit in the golden range, and American is always a great way to go. But as The Guardian points out, the real secret lies in a perfect cheese combo — mild for creamy texture and sharp “for oomph” — and don’t forget about the bread.