“If I’m looking for something a little more complex and elevated, taleggio, an Italian cheese very similar to brie, melts beautifully while also providing a mildly pungent and nutty taste,” Lewis said.
She usually pairs this cheese with bacon or onion, arugula, and pears, apples or peaches, depending on the season.
“My all-time favorite is sourdough with a ripe, stinky taleggio, Dijon mustard, any kind of jam (quince paste aka membrillo is also great), cooked low and slow with butter until crispy and finished with fleur de sel,” said Chef Sophina Uong of Mister Mao in New Orleans. “Salty, gooey, sweet perfection.”
“I like to use three cheeses when I make grilled cheese: sharp cheddar, Parmesan and Swiss Emmenthal,” said Remy Forgues, chef-instructor at the Institute of Culinary Education. “The cheddar brings a sharpness in flavor, the Parmesan brings saltiness and the Emmenthal has good melting properties with a milder taste.”
To make this grilled cheese sandwich, Forgues recommends buttering two slices of bread on one side each, and placing them in a pan butter-side down.
“Top one slice with cheddar and the other with the Emmenthal, so it cooks open-faced,” he said. “Then put the Parmesan in the middle when putting the sandwich together, because it doesn’t melt.”