Edam. I never thought of using Edam. Great idea. Thanks. [8D]
Although when I was living in Amsterdam, I developed a taste for aged Edam cheese. VERY difficult to get in the US, unfortunately.
The original(red wax) Babybel cheese is a French version of the Dutch Edem cheese, available just about everywhere in the States and quite tasty on a burger.
When I have a choice of cheeses for my cheeseburger I will usually have cheddar, but I often have pepper jack when it is available.
1. American cheese & grilled onions on a diner burger.
2. If we are getting grilled burgers, (at a resturant) its swiss cheese with sauted mushrooms.
3. If we make them at home, we use american cheese, yellow onion, sliced tomatoes & crunchy part of romaine lettuce
Our family loves burgers 🙂
I like a big pile of Feta and a thick slice of onion.
For me, it has to be Colby. The mix of sharp and creamy is awesome. Makes great Mac and cheese too.
Merkt’s Sharp Cheddar Cheese Spread from Wisconsin.
The cheese spread makes for a nice melt, but the sharp cheddar gives it a teeny weenie kick.
Have also used Boars Head double Gloucester
Most often, I do not put cheese on it. When in the mood, 1 slice if White American cheese. For me, too much cheese, or a sharp cheese, does not complement the burger.
A good medium sharp cheddar or, Boar’s Head American. Preferably, thick sliced.
American on a burger, Swiss if it’s a patty melt [:D]
Definitely cheddar and preferably sharp melted..
Paul E. Smith
Like has been mentioned before, it depends on the burger.
Flattop – American
Grilled – Cheddar
With mushrooms Harvati / Swiss
When I was a kid Velveeta
OK onion burger I like swiss or cheddar
Bacon and Blue are ok but bacon and gruyere (sp) is wonderful
Merkt’s Cheddar Spread
Vern’s Cheddar Spread
Plain old American.
A few slices of American, a cheese I never eat “on its own”.
For me, other cheeses I love by themselves: Swiss, Bleu, Gruyere, etc. can sometimes overwhelm the burger/beef taste.
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