The Best American Cheese

I have hiked to the highest peaks of the Alps to taste mountain cheeses made from some of the most pristine milk in the world. Hugged the copper vats that birth the extra-special reserve Parmigiano-Reggiano that is so celebrated, Italians won’t even export it. And studied under master cheese tasters to decipher the difference between washed rinds and bloomy ones.

So trust me when I tell you that a really good American cheese — yes, I mean those processed squares prized mostly for their shelf life — can rank among the greatest dairy pleasures. When you need a slice that’s silky and molten, or a midnight snack eaten by the refrigerator’s dim light, they’re simply the best.

It’s true that not all American cheeses are delightful. We tasted 21 nationally available varieties, some of which were icky and sticky, droopy and wan. But we found four favorites that are surprisingly creamy and alluring, with flavors that hold hints of real cheddar, and in one instance, a mild and savory Swiss. All melt well, are great in a ham-and-cheese sandwich or draped over a burger, and even taste pretty good cold, straight from the fridge.



from Wirecutter: Reviews for the Real World https://ift.tt/IeSjMWh
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