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Want The Perfect Grilled Cheese? Use These Three Cheeses, Science Says

I firmly believe there is no such thing as bad cheese. But science is here to confirm that three cheese in particular might be even better than good... for grilled cheese. In a new video for the YouTube series Reactions, the American Chemical Society reveals the three best cheeses to use for grilled cheese

It turns out you can't trust your personal preference to create a mouth-watering, gooey grilled cheese sandwich. I mean, you can, but you may not get the pull-apart consistency that you crave. As explained in the video, the cheese's pH level determines whether it's worthy of being part your sandwich, or if it should be cast to the side and eaten with crackers. When a cheese has the right pH level, which the ACS is between 5.3 and 5.5, the caesin molecules are able to break off away and spread the cheese throughout the sandwich. If the pH is too high, the cheese won't melt at all. Too low, it curdles and clumps. No good. 

Now I have yet to find a food label that lists the pH levels. So how can you determine which cheese is best for your grilled cheese? According to the ACS, manchego, gouda, or gruyère are all ideal for grilling between two pieces of bread. But what if those don't strike your fancy? Well, not to worry. For people who prefer cheddar grilled cheeses, the ACS says a mild option will work. But do try to stay clear of the single slices of American cheeses. Those things just don't melt, no matter how hard you try. 

Now, I'm obviously not a chemist and don't trust myself to properly explain why certain cheeses are better than others. So, for a more scientific breakdown of this beloved comfort food, check out the video below. 

If that doesn't get your stomach screaming for a grilled cheese, then maybe these creations from The Skinny Pig's Dara Pollak will do the job. 

Excuse me while I go grab some gouda and bread. 

Images: Courtesy of The Skinny Pig