56 Grilled Cheeses: Which One is Best? | Epicurious
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2024-01-10に共有
00:00 Introduction
00:27 Kraft American
01:09 Velveeta
01:42 Monterey Jack
02:06 Cheese Curds
02:34 Muenster
03:03 Babybel
03:25 Swiss Gruyère
04:31 Comté
04:48 Cotija
04:58 Oaxaca
05:32 Halloumi
05:58 Paneer
06:09 Mozzarella
06:25 Burrata
06:57 Cream Cheese
07:17 Chèvre
07:47 Ricotta
08:05 Feta
08:22 Havarti
08:33 Fontina
09:22 Caciocavallo
09:49 Gouda
10:26 Asiago
10:42 Butterkäse
10:58 Cheddar
11:32 Mimolette
11:46 American Swiss
12:08 Jarlsberg
12:28 Emmenthal
12:45 Brie
13:13 Camembert
13:40 Saint André
13:56 Taleggio
14:19 Époisses
14:29 Raclette
14:48 Parmigiano-Reggiano
15:28 Grana Padano
15:42 American Parmesan
16:11 Piave Vecchio
16:23 Provolone
17:28 Manchego
17:42 Pecorino Romano
18:07 P’tit Basque
18:24 Pepper Jack
18:58 Pimento
19:18 Boursin
19:36 Beer Cheese
19:54 Port Wine Cheese
20:09 Truffle Cheese
20:24 Wensleydale
20:41 Gorgonzola
21:11 Stilton
21:29 Roquefort
22:03 Vegan Cheese
22:22 Easy Cheese
22:56 Nacho Cheese
23:19 Final Thoughts
Director: Jeff Kornberg
Director of Photography: Ben Dewey
Editor: Kris Knight
Expert: Adam Moskowitz
Director of Culinary Production: Kelly Janke
Creative Producer: Christie Garcia
Coordinating Producer: Kevyn Fairchild
Culinary Producer: Jessica Do
Culinary Assistant: Danielle Brooks
Line Producer: Jen McGinity
Associate Producer: Amy Haskour
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Casting Producer: Vanessa Brown
Camera Operator: Miguel Zamora
Sound Mixer: Mariya Chulichkova
Production Assistant: Alex Mitchell
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Justin Symonds
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コメント (21)
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This guy has the most deranged, unsettling energy about cheese and I love it.
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was hoping he would combine all his favorites into the ultimate grilled cheese. i guess this is a dream i'll have to fulfill myself
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As an ex-cheesemonger, this guy is the epitome of what a dude who's obsessed with cheese should be.
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Oaxaca being a standout contender for best grilled cheese isnt surprising for me since its always been a quesadilla cheese, at least for my family. Oaxaca was the high grade stuff that would stand on it's own with just tortilla and it was worth buying for just that and it didnt need much else to shine.
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Next i would love to see a Mac & Cheese version of this
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Based on this testing I made a grilled cheese with a blend of Parmeggiano and fontina. It was chef's kiss - thank you, Adam!
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I'm shocked at how many of these I knew by name and taste... I feel like our cheese access and knowledge has really gone up over the years.
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I don’t think I’ve ever seen a person so excited for cheese. I want him as a regular on Epicurious now!
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I'm not a cheese expert, but I was pleased to hear "acetone" used favorably as a flavor note! I've described wines that way and people have assumed I meant it as a negative, but I didn't, even a little bit.
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I've always been a fan of mixing about three cheeses together. I choose one for flavor, one for meltiness/texture, and usually one for a specific taste (I.E. a pepper jack for a little spice).
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respect to the chef who cooked 56 grilled cheese sandwiches to perfection
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Bring this guy back soon. His passion for cheese is unmatched
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Maybe it's just me, but it REALLY look like he's putting his arms behind his back, and someone is stood behind him reaching their arms round the front, pretending to be his arms.
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Kind of dig the chaotic cheese energy, also I love that Adam Moskowitz doesn't bother wiping his mouth before he drives in his impression of the grilled cheeses.
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I LOVE this guy’s energy. The gruyere mountain rant made me actually LOL!!!
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Truly surprised about the Muenster. Some of my best grilled cheeses have been with that cheese but I can say it might be because I add salt, pepper, garlic powder and basil. Definitely getting more Gruyere cause I like the added cheese pull
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This guy definitely has the Sims 2 Grilled Cheese aspiration
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You could do a whole episode just using different types of cheddar.
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One of my college jobs was working at a grilled cheese restaurant (Toasted in Orlando). Fontina is my favorite followed by Havarti We had a “Periodic Table of Cheese” on the wall with a lot of these listed
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With Halloumi you need to grill the cheese first! THEN put it on a lightly toasted bread.
