And one more thing... we can't celebrate National Cheeseburger Day without Jimmy Buffett. 🍔
@GaryPoole
A good white cheddar works very well. Good flavor without overpowering the rest of the burger.
@GaryPoole: 'Murican.
Or were you asking rhetorically because there really is only one answer?
I don't think I could pick a best for myself, let alone pick a best in general. Even putting general personal cheese preferences aside, my answer depends a lot on what other toppings are going on that burger.
Chefs say American cheese is the best viscosity for classic cheeseburger. I prefer Swiss
@LnzyHou @GaryPoole Cheddar for me.
American melts best, but I prefer the taste of sharp Cheddar. Just put it on last or it just melts off the burger
@LnzyHou @GaryPoole I prefer pickles
@GaryPoole Swiss and gouda have the best cheese pull. American is gross. No cheese pull at all.
@GaryPoole: Well, 14% of the are correct. I'm assuming 21% of them are just outright trolling. 32% of them, though, are on the right track, just not right.
I will not comment on cheddar on a cheeseburger, though. That's like putting beach sand in grits.
@GaryPoole Happy Birthday from the Provolone contingent!
@GaryPoole
Not me, but it does sound good.
@GaryPoole All of them!
@GaryPoole I don't have a particularly strong feeling about it, but since the question has come up, it occurs to me I might experiment with feta. No idea about how it melts or how easy it would be to work with, let alone eat, but the sharpness of flavor seems interesting to me.
My radio listeners have already cast their votes:
Pepper Jack: 32%
Cheddar: 25%
Swiss: 21%
American: 14%
Who knew Pepper Jack was so popular?