Oozy yellow cheese dripping around the edges of a burger… there are few pleasures in life that are more decadent. But to make the perfect cheese burger, it is critical that you choose the correct cheese. Read on to find discover our 10 best cheeses for burgers.
SEE ALSO: The 19 best cheeses you absolutely need to take your omelette to the next level →
Our rationale
Before we launch into our mouth-watering list of cheeses, let’s quickly touch on how we chose which ones to include. The two main factors for us were: flavour and texture. Of course, the cheese must taste pretty damn amazing! But, just as important as the taste, is the cheese’s ability to melt and create a cheese pull. So, without further ado, let’s talk the best cheeses for burgers.
1. Cheddar
Originally from Somerset, England, Cheddar has grown in popularity worldwide to become the world’s most popular cheese. Without a doubt, this pressed uncooked cheese is incredibly versatile. As a matter of fact, a properly made Cheddar can be served as a table cheese or be added to almost any recipe.
Unsurprisingly, the flavour and texture of Cheddar varies depending on its age, rind and maturation environment. Young cheeses are very mild, creamy and smooth. Also, their texture is slightly buttery, moist and very meltable.
Because of this, they tend to be the best choice for a cheese burger. Having said that, you can also use a more mature Cheddar for more complex flavours. However, you won’t quite achieve the same level of cheese pull.
2. Monterey Jack
Another American favourite is Monterey Jack. This pressed cheese finds its roots in Monterey, Alta California. This cow’s milk cheese is often referred to as an American original. But it is actually heavily influenced by a Franciscan monastic cheese dating back to the Spanish rule in the early 19th century.
While there are many versions of this cheese, including Pepper Jack and Dry Jack, a young Monterey Jack will be most suited to topping your cheese burger. The reason for this is the combination of subtle flavours and a high moisture level.
The extra moisture means that the young cheese melts more spectacular and will achieve a cheese pull comparable to Mozzarella on pizza!
3. American Cheese
We can’t have a list of cheeses for burgers without including the most popular American sliced cheese, the aptly named American Cheese. Modern American cheese is a type of processed cheese that was first developed in the 1910’s. Actually, its original recipe brought together elements of two very popular pressed cheeses, Cheddar and Wisconsin’s Colby.
While the flavour of American Cheese is very mild, you simply cannot fault its texture. Indeed, this cheese was made to melt. And mate, does it melt spectacularly!
4. Gruyère
Gruyère might just be Switzerland’s most famous cheese. While its origins date back to the early 12th century, local artisans still make to this day using the same, traditional methods. Moreover, only a select number of artisanal cheesemakers in a handful of cantons in Switzerland are allowed to produce Gruyère. And, they always use the finest local raw cow’s milk.
Between 6 and 9 months of age, this famous cheese has a soft and refined taste with sweet notes. From 10 months onwards, it is referred to as Réserve and has a full-flavoured and aromatic taste. Once again, our recommendation is to choose a younger Gruyère to find the right balance between flavour and texture.
5. Emmentaler
When most of us think of Swiss cheeses, the one we actually picture is Emmentaler. Weighing in at 120kg, Emmentaler is Switzerland’s largest cheese and is instantly recognisable thanks to its large eyes. And, it is also one of the largest cheeses in the world! Effectively, local cheesemakers release wheels of this cheese for consumption at different ages.
At 4 months, the young cheese is mild and nutty. By 8 months (called Réserve), it becomes much fruitier. Finally, at 12 months, it develops a full-flavoured complexity and a crumblier texture. Unlike Gruyère, we actually recommend a more mature Emmentaler to use in your burger. This is because a Réserve cheese will still melt beautifully and add more depth of flavour.
6. Comté
In many ways, Comté draws its inspiration from Swiss Gruyère. This pressed cooked cheese originates from France’s Jura mountains. As a matter of fact, Comté is one of the most popular AOP cheeses in France.
Moreover, the AOP dictates that it has to be made with local raw cow’s milk and matured in mountain cellars
At 18 months, Comté has a rich concentrated nutty texture, elegant caramel sweetness, and lingering kaleidoscope of flavours. Moreover, its texture melts beautifully when heated. This makes it the perfect addition to your burger if you want to nail both flavour and cheese pull.
7. Provolone Dolce
Provolone is an aged pasta filata cheese that finds its roots in the Po Valley of northern Italy. The origins of this Italian cheese date back to Cistercian monks in the territory between the rivers Lambro and Adda. Aged for a minimum of 10 days, Provolone Dolce is the younger version of this cheese.
Unsurprisingly, the Provolone Dolce has a mild flavour profile. On the palate, you will detect hints of nuts and salt, with a smooth texture. When melted, this cheese develops a spectacular cheese pull. Because of this, it is commonly used in grilled cheese sandwiches and other baked recipes.
8. Gorgonzola Dolce
Gorgonzola is a soft blue cheese that finds its roots in the small Italian town of Gorgonzola. Actually, this quaint township is located in the larger Milan metropolitan region. Back in the day, cow herders would stop in the village to milk their cows on their way up or down the Italian Alps. This would happen during spring and autumn.
A young Gorgonzola will be about three months old. Overall, it has an incredibly creamy texture with a sweet and subtly spicy flavour. As a matter of fact, its moisture content is much higher than other famous blues such as Roquefort and Stilton.
Due to its mild flavour, it is a great gateway cheese for people who might be reluctant to try a blue cheese.
9. Stilton
Stilton is a traditional blue cheese that has been made in the midlands of England since 1913. Initially, Stilton makers used local raw cow’s milk to make this medium strength blue cheese.
But after a health scare in the late 1980’s, they adapted their procedures to use pasteurised milk instead.
Stilton wheels mature for three to six months before being graded. Overall, a top-quality Stilton will have a straw yellow interior with jagged blue lines and a dry coarse rind. Stilton’s buttery, melt-in-your-mouth texture makes it a great addition to any burger. And it also hits all the right flavour notes with mellow fruity and savoury complexity.
10. Gouda
The final cheese in our list of best cheeses for burgers is Gouda. This pressed uncooked cheese is easily the Netherlands’ most famous export. Gouda comes from the area surrounding the town of Gouda, Southwest of Amsterdam. However, it was never actually made there. Indeed, Gouda was a market place for food products where the cheese was first sold.
Our pick to top your meat patty is a 24-month matured cheese such as the pictured L’Amuse Signature Gouda. Even though this aged cheese has a low moisture content, it still melts in your mouth.
Moreover, its flavour is incredibly complex and includes notes of salted caramel and roasted hazelnuts. Combine this Gouda with Gorgonzola Dolce for a sweet burger. Or contrast its flavour with a savoury Cheddar or Monterey Jack for a more balanced burger.
Best cheeses to top your burger
Thank you for reading our post on the best cheeses to use in burgers. As you can see, there are a number of spectacular options available. And the final decision comes down to the balance of flavour and texture you’re seeking. What’s your favourite cheese for burgers? Let me know in the comments.
Jonah is a a hipster, eco-warrior and slow food afficionado. Coming from a scientific background, Jonah has a particular interest in cheese science. And yes, he loves a good cheese pun!
