<\/a>\t\t\t\t <\/a>\t\t\t\t Beware of reading this list when you’re hungry!<\/p>\n<\/p><\/div>\n Is there anything on Earth better than cheese? Yes: more<\/em> cheese. I love cheese all year round, but I have a soft spot for eating it during the fall. There\u2019s just nothing better than a crisp autumn day paired with your favorite cocktail and a warm, gooey cheese dish. It\u2019s pure comfort food!<\/p>\n As both a food writer and a member of the cheese-loving community, I believe that it\u2019s my duty to bring you only the best. That\u2019s why I couldn\u2019t pass up an opportunity earlier this year to visit the Tillamook Creamery<\/a> in Oregon, where I ate some of the cheesy creations of the company\u2019s dining hall mastermind. Josh Archibald, executive chef of culinary development at Tillamook, created a macaroni and cheese with pretzel breadcrumbs that I\u2019m stilling drooling over\u2014which is why I asked Chef Josh about the best cheese to use for the most classic cheesy recipes.<\/p>\n <\/body><\/div>\n 1<\/span> \t What is the best cheese to use for a cheeseburger<\/a>?<\/strong> For me, sliced sharp cheddar is iconic. It brings big flavor and great meltability.<\/p>\n What is a wild card or more adventurous pick that people might also enjoy?<\/strong> If you have a crowd that likes some heat, a sliced spicy Colby Jack is my favorite. The Tillamook version has real jalapenos, chipotle and Scotch bonnet peppers in it, and really comes to life when it is melted. I love it on a burger with pickled jalapenos and a hot sauce aioli.<\/p>\n <\/body><\/div>\n 2<\/span> What is the best cheese to use for mac and cheese<\/a>?<\/strong> There are so many right answers! I lean on a medium cheddar. I like to grate it myself and fold it in liberally! An aged cheddar melts easily and doesn\u2019t risk the sauce base separating. Our medium cheddar is aged for 60 days, so it brings a lot of cheddar flavor. If you want something less creamy and more stretchy, Monterey Jack or a cheddar-jack blend will bring you the best of both worlds.<\/p>\n What is a wild card or more adventurous pick that people might also enjoy?<\/strong> A lot more households are using outdoor smokers, griddles and grills to make meals for their family. Mac and cheese goes really well with anything you make. Some smoked cheddar is a great way to finish off your mac and cheese, whether it\u2019s sprinkled on top or folded into the sauce. It brings a nuanced, smoky depth of flavor that will have guests going back for more.<\/p>\n<\/div>\n 3<\/span> What is the best cheese to use for grilled cheese<\/a>?<\/strong> The perfect grilled cheese sandwich starts with thick cut sourdough and a liberally applied blend of butter and mayo on the outside of the bread. Use a slice of medium white cheddar and sharp yellow cheddar<\/a>\u2014the combo is crucial! Cook it low and slow, turning and flipping often.<\/p>\n What is a wild card or more adventurous pick that people might also enjoy?<\/strong> I spend a ton of time working on grilled cheese ideas, and love to bring in seasonal components. For fall I like sliced pear, Tillamook\u2019s extra sharp white cheddar and Dijon mustard.<\/p>\n<\/div>\n 4<\/span> What is the best cheese to use for pizza<\/a>?<\/strong> In the high temperature required to cook a great pizza, I lean on shredded mozzarella and I finish with shredded Parmesan. I keep ingredients simple and finish with dried oregano and a drizzle of great olive oil.<\/p>\n What is a wild card or more adventurous pick that people might also enjoy? <\/strong>Finishing pizzas with cheese once they\u2019re out of the oven is one of my favorite tricks. It allows you to add a cheese that can\u2019t endure the high temperature a pizza needs to cook, which helps retain the flavor and integrity of the cheese. This will bring a big flavor forward punch to your dish. I\u2019m partial to sprinkling extra sharp cheddar on a pizza as it leaves the oven.<\/p>\n<\/div>\n 5<\/span> What is the best cheese to use for beer cheese soup<\/a>?<\/strong> Beer cheese is one of my favorite soups to make this time of year. Sometimes I even make it just a touch thicker and serve it as a fondue. A sharp yellow cheddar is my favorite, but I also love Swiss for a more traditional flavor.<\/p>\n What is a wild card or more adventurous pick that people might also enjoy?<\/strong> Anything that is going to bring great meltability and big flavor. Pepper jack, spicy Colby Jack and garlic cheddar are all great options. The Tillamook Farmer\u2019s Collection smoked black pepper white cheddar is also one of my favorites to use. The peppercorns really come alive when they\u2019re heated up in the soup, and the result is big savory, umami flavors.<\/p>\n<\/div>\n 6<\/span>![\"recipes](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/10\/The-Best-Cheese-to-Use-for-6-Classic-Recipes_GettyImages-503556972_01_FT.jpg\")
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Recipes Cheeseburger<\/h2>\n
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Recipes Mac and Cheese<\/h2>\n
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Recipes Grilled Cheese<\/h2>\n
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Recipes Pizza<\/h2>\n
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Recipes Beer Cheese Soup<\/h2>\n
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Recipes Nachos<\/h2>\n