Video: A great grilled cheese sandwich is all about picking the best cheese for melting. With a little chemistry know-how, you can make sure your sandwich is a gooey, flavourful masterpiece.
This video from the Reactions YouTube channel explains how cheese is made, and how different types of cheese are better suited for sitting between toasted slices of buttery bread. It's all about the pH in your cheese. A cheese with too low a pH will harden and get grease everywhere. A cheese with too high a pH won't be able to hold itself together, removing any chances that your cheese will stretch when you pull your sandwich halves apart. The perfect range is a pH of 5.3 to 5.5, and includes cheeses like Manchego, Gruyere, Gouda, and mild cheddar (not sharp). Those processed cheese slices can also work in a pinch, but you'll be missing out on a ton of flavour. Lastly, if you want a little extra creaminess, a dash of cream cheese can do wonders.