Quote:
Originally Posted by ScreaminAsian
what is the best type of cheese?
A lot of variance across the many applications and geography.
For a cold ham and cheese, Swiss is good. For hot ham and cheese, Jarlsberg.
Cheddar seems to have the most utility for quick dishes in the US (Mac and cheese, tacos, bologna sammiches).
For serious Mac and cheese, I substitute orzo for Mac and used a nice smoked Gouda for the cheese. Delish!
So, yeah, like Kristy said...it depends.