---
title: 'I Tested 11 Cheeses for Grilled Cheese, Only One Wins'
source: 'https://youtube.com/watch?v=95z4fm7nxa8'
video_id: '95z4fm7nxa8'
date: 2026-07-17
duration_sec: 749
channel: 'ThatDudeCanCook'
---

# I Tested 11 Cheeses for Grilled Cheese, Only One Wins

> Source: [I Tested 11 Cheeses for Grilled Cheese, Only One Wins](https://youtube.com/watch?v=95z4fm7nxa8)

## Summary

In this video, the host and his friend Marcus conduct a blind taste test of 11 different cheeses to determine which makes the best grilled cheese. Each cheese is prepared using specific methods, and the results are evaluated based on melt quality, texture, and flavor.

### Key Points

- **Introduction to the Cheese Battle** [00:01] — The host sets up a head-to-head comparison of 11 cheeses for grilled cheese, aiming to settle the debate on the best cheese.
- **American Cheese** [00:27] — American cheese is described as plasticky and velvety, with a nostalgic but not high-quality flavor. It melts well but is considered 'terrible' by some.
- **Cheddar Cheese** [02:04] — Cheddar is prepared open-faced and finished under the broiler. It is praised for its classic flavor and better texture compared to American cheese.
- **Münster Cheese** [02:56] — Münster is noted for its good taste but is considered less favorable than cheddar for grilled cheese. It requires more slices for adequate coverage.
- **Havarti Cheese** [03:35] — Havarti has a nice texture and mild flavor, similar to Münster. It is acceptable but not outstanding.
- **Gouda Cheese** [04:14] — Gouda (pronounced 'how-da') is highlighted as the best melter so far, with excellent flavor and texture. It becomes the early winner.
- **Colby Jack Cheese** [06:02] — Colby Jack is a mixture of cheddar and Monterey Jack. It tastes good but is not as preferred as Gouda.
- **Swiss Cheese** [06:43] — Swiss cheese has a mild flavor and poor melt quality. It is ranked low due to lack of gooeyness.
- **Mozzarella Cheese** [07:09] — Mozzarella has a great cheese pull but loses gooeyness quickly and congeals. It is better suited for pizza.
- **Provolone Cheese** [07:52] — Provolone has a mild flavor and good texture, with a decent cheese pull. It is considered in between Swiss and cheddar.
- **Jack Cheese (Monterey Jack)** [08:57] — Jack cheese from a block melts better than sliced versions, resulting in a goopy texture. It is well-liked but not the winner.
- **Gruyère Cheese** [09:52] — Gruyère is declared the winner with superior flavor, nuttiness, and gooeyness. It is recommended for a fancy grilled cheese with better bread.

### Conclusion

Gruyère cheese emerges as the clear winner due to its exceptional flavor and melt quality, though it is best paired with high-quality bread for an elevated grilled cheese experience.

## Transcript

favorite cheese for grilled cheese that they swear is the best. But has anyone ever tried them all side by side? So, today we're putting a whopping 11 cheeses in a head-to-head battle to finally end this debate once and for
show you how I do my first grilled cheese. After that, I don't need to show cheeses today. But always butter the bread. Of course, you can throw the butter in the pan and that does work, but this always works better. Both
sides, just a nice light coating of butter. shittiest bread possible is the sourdough or whatever, but hey, it's a grilled cheese video. And for our first cheese today, we are going American. Got to get this one out of the way.
America's crowned jewel, our plasticky, velvety cheese. It's somehow terrible And into a pan it goes. Now, you can definitely start a grilled cheese in a really well, but it doesn't need to happen. But just FYI, if you've never
I'll just cook it over medium heat. you know, 2 minutes, 2 and 1/2 minutes, But it really depends how fast the bread is browning. So, you got to peek at it, good to me. Another 2 minutes on the other side and that will be done. And
when you get it off, always just put it on a wire rack so there can be air flow with one soggy side. Very important. And actually, my most viewed video on grilled cheese on a pair of chopsticks.
the pool on the American cheese here. Nice little dribble or whatever you want right word. I got Marcus here with me today to try all the grilled cheese so we can get a couple different perspectives. American. All right.
cheese I've ever had. >> If you are American, it does have that like nostalgia factor to it. You know, it's um you know, I don't know. Is it >> something naughty. >> There is a purpose for it in America. I
don't cuz I know it's just terrible. But yeah, that's how I that's how I feel nutritional value anyway. >> Yeah. I mean, it wouldn't be my first next test, we're going cheddar. And what I do for this method is I'll just leave
it openf faced like this. I'll cook that for about a minute and then finish it under the broiler where I can actually see the cheese melting. Also, with this method, the bread is just getting perfectly toasted on both sides because
over. Obviously, both ways work, but I think this is a really great method for those reasons I just listed. Here we go with the cheddar cheese pull. Let's see Cheddar. >> Now, the classic
>> cheddar. Cheddar. One of my favorite cheeses. Personally, I like it a lot better. And American cheese like it coats your whole mouth. It's like so gluey and plasticky where this one just it just dissolves better. Yeah. Like,
you know, for me, I'm an American boy and I prefer cheddar cheese cold, not >> I like American better. >> No, American was good, too. But I'm want to eat more, but we got we got we got to eat eight more grilled cheeses,
dude. And for our next cheese today, here's Müster. Let's check the poll. Not bad. Not bad at all. You had a lot of monster, Marcus. This is one of my on. I think that people need to, you know, put some respect on its name. It's
just to me, it just tastes good. I I like this cheese. You might have to do double the amount of slices plenty of cheese in there. >> How many slices of cheese do you put on
>> This is my least favorite though of the three for a grilled cheese. I like how >> I disagree. Let me be clear. I do not like it better than cheddar, but I I just like it. I think it's good cheese. Havari cheese is next. Let's check the
pull on this. I know a lot of people like Havari for a grilled cheese. I hope I'm saying that right. I kind of feel like I'm not. Looks pretty stringy. >> Marcus, have you had this cheese? Cuz I'm not really that experienced with
>> Anything at the grocery store I've probably had. The texture is really nice. It's kind of mild. It's kind of similar to the monster really like in because the cheese isn't doing any harm. >> It's also like Havari brands, you know
the packaging the videos, but it really depends. Like there might be one that's great and one that's okay, you know? So, like we can't just judge Havari based on >> Yeah. But >> but not bad. Yeah. Like no one's going
we're going to try today is Gouda. Or if you live in Holland, it's pronounced Ka. Wow, that one had a great pull. You know, when I used to live in Holland, I used to pass near every time I was on my way up to Yeah. to get some uh
way up to Yeah. to get some uh >> Yeah. cheeses. >> What? Nice flavor so far from all the know if you can call it's white cheese. It's whitish. This one tastes the best.
texture >> of the of the kha is insane. This is the best melter so far. I think >> by far the best tasting melting cheese. >> Okay, we got a winner so far. Let's see if it can get dethrown. Now, let me say
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the day is Colby Jack. Let's check the poll. Pretty good pull to me if I'm being honest. I don't get Colby. Like, let's see what I'm missing out on. regular Monterey Jack? >> Dude, I'm not even totally sure what
mixture of like cheddar and Jack. Is that what it is? Why wouldn't it be >> If you know what it is, just let us know in the comments. It tastes good and the >> Yeah, >> I would also prefer the uh Gouda we just
>> I just always find there's a better choice of cheese. Like there's not >> I like the way it looks like with the white and the yellow. Looks cool. Coming at you next, Swiss cheese. Not the best pull on that one, but let's see how it
tastes. Now, there's probably a lot of other types of Swiss cheese that melt could be the brand. >> See how they process it. >> It doesn't have that gooness that other cheeses have. And it's a really mild
Swiss. I think that was something I liked when I was a kid. But as far as definitely way down here. I actively think Swiss just doesn't taste that >> There are Swiss cheeses that are amazing. It's just like this is HB Swiss
you know. And for this next cheese, we're going standard mozzarella. Very nice pull. Wow. I like that a lot. Very different. All right. Mozzarella. I out. You saw why mozzarella was the king on the cheese pull. I don't really care
>> I love the flavor of it. And the cheese pull is cool. It's more like the Swiss in terms of texture, right? So it doesn't stay gooey long like it loses that almost immediately and starts congealing again like the pull but then
it's just immediately like not good. Keep it for pizza. Next up we have proolone cheese. Let's check the pull on this thing. Pretty darn good pull >> Can't you know? Can't say that's bad. >> Provolone. Let's see. Huh. It's actually
pretty good. Like Marcus was saying this provolone doesn't have much stank to it. >> A good provolone if it hits your upper lip on the way in, you'll smell it. >> There's a smell to it. Yeah. And so this proolone is very mild. Texturally, this
is in between the Swiss and like just regular cheddar. It's that in between but a little more congealed than most cheeses. The flavor is nice. I like it. >> You saw the mozzarella and this one have the best cheese pulls and it's they they
bandiness. You can feel the snappiness. >> Yeah. Which is interesting cuz like you get the cheese pull looks cool, but then the grilled cheese isn't as good if you like what a gouda or whatever. >> Yeah. You can see in all of them the
gooiest in your mouth, they drop and fall cuz they're like they can't even >> These ones have a little bit more integrity, but it it snaps like like a r >> And cheese pool like we're just doing it for you guys cuz like we're making
YouTube videos and it's social media and that's what you do apparently. But like is anybody like at home like making a grilled cheese and they're like honey look look look. No, they just you just freaking eat it. Yeah. Yeah. So, it's
like it is just fun for the camera, but like who cares, you know? Our next cheese today is Jack cheese. Holy goopy. Dare I say this is the goopiest cheese we've seen yet, which has me intrigued. A pip a Oh. So, there is a completely
different texture to this cheese than all the other cheeses we've tried. You there. That was the only block we used. All the other cheese was sliced, right? thing even on sliced cheese so it doesn't all fuse or something, but like
the melt on this one is so much better. You guys know that, right? Like whenever you use a block of cheese versus shredded or sliced, it always melts way. >> This one was really goopy. I still
amazing, but the texture for me was like I love that. I love it. >> It was a good texture. I still think Gouda in terms of goo and goo and >> Yeah. which I'll never say that's still my winner for this type of cheese.
>> And for our final cheese today, the queen of all cheeses in my opinion is Grier, the chef's choice. Don't be fooled by the weak cheese pull. What a baby cheese pull that was, >> dude. Dude, stop talking smack because I
>> dude. Dude, stop talking smack because I am 99.9% sure. No, screw that. 110% sure this is going to smoke every other cheese on the list. No question. It's a wrap, dude. It's a wrap. If you want to talk about actual flavor, this beats
every other cheese easily, dude. And it's also like it's so nicely gooey. than the other cheeses. >> It's got a little bit of funk. >> It's kind of funky. >> I will say it's specific. So if you
don't like the flavor of griier, then you won't like this. But it is good. little fruity notes. >> Yeah. There's a there's like nuttiness >> Keep in mind, griier is made with red fungus as opposed to what is it? the
blue cheese and red fungus >> stinks like >> smells so bad. So the first thing I do when I buy griier is cut all that red infect. It's going to get on your hands. It it really is disgusting.
>> If you're a cheese person, cheese boy, cheese girl out there, this is I don't know if you can tell by the packaging the fanciest of all the cheeses we got, but it's good >> for a special grilled cheese night. If
talking about." Try it. I mean, you might not like it, but >> I will say if you go through the effort of buying griier cheese, do a a nicer bread. This white bread is bull. >> It's almost in a completely different
want to use maybe some better bread or sourdough with it. You know what I'm direction of like away from the Americanized grilled cheese and more grilled cheese. If you want to know how to make big fancy grilled cheeses, right
here. and then some other video that we totally have no idea what it is yet, but >> I know what it is. It's in my head. Thanks for watching today, my friend. And if you have a goal to not just follow recipes, but to become a
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