Thanks to science we have been able to conquer great feats in the engineering, medical and biological fields. And now science has done us another favor by devoting time and resources to answering this very important question: what type of cheese makes the best grilled cheese sandwich?
If you are as obsessed with grilled cheese as we are, you’ve probably tried a few different types and combinations of cheese, trying to find the best one. Well stop trying, because the American Chemical Society has broken down this pressing issue into one important factor, how the cheese melts.
According to the American Chemical Society, the ideal pH level of cheese used to make the perfect grilled cheese sandwich is between 5.3 and 5.5. If the cheese has a pH lower than this range, it will release all its oils when heated, resulting in clumpy clusters. Cheeses that age for a while have more lactic acid, which lowers their pH levels. The lower the pH, the sharper the cheese.
So what does this mean for our grilled cheeses? If you want a really gooey sandwich try using gouda, gruyere or manchego, which have pH level within 5.3 and 5.5. When choosing between a mild and sharp cheese, go with mild. Mild cheeses have a better texture that won’t break down.
Try it out for yourself and let us know what you think.