How does one become an _ex_ cheesemonger? This isn't me being a smarta••, this is a genuine question. I feel like that's a lifelong position 😄 But I want to know the reality that brought upon "ex." Silly question, yes, but I'm definitely curious 🙂
@@vluezy I figured, but I was wondering if there was any kind of story behind it that the public doesn't know... Like cheesemonger burnout 😆 Thanks for answering! 🧀 ❤️
I have both of these in my fridge, but never thought to make a grilled cheese with them, or better yet, mix them for a grilled cheese. That might be on the menu this week for dinner with some tomato basil soup! Thanks!
I'm not a cheese expert, but I was pleased to hear "acetone" used favorably as a flavor note! I've described wines that way and people have assumed I meant it as a negative, but I didn't, even a little bit.
Because "acetone" is a commonly used term when talking about wine and it is explicity a negative lol. It's used to refer to wine that has turned vinegar-y, which usually happens when rotten grapes are used
Truly surprised about the Muenster. Some of my best grilled cheeses have been with that cheese but I can say it might be because I add salt, pepper, garlic powder and basil. Definitely getting more Gruyere cause I like the added cheese pull
One of my college jobs was working at a grilled cheese restaurant (Toasted in Orlando). Fontina is my favorite followed by Havarti We had a “Periodic Table of Cheese” on the wall with a lot of these listed
So it's all about grilled cheese sandwiches in this restaurant ? That's a great Idea i've never seen anywhere ! How did i not think about it ??? I'm non US. Definitely Giving me an idea
Really enjoyed that, and can hardly believe I just watched a guy eat 56 different grilled cheese sandwiches - says a lot about his enthusiasm that it kept me hooked, and even had me rewinding to take a few hasty notes for my next trip to the grocery store. Hope to see him on again for Mac and Cheese or something else (even just a tour of cheeses for charcutier boards). My favorite is usually mozzarella (with Gruyère when I have it on hand), I also use a little mayo on the outside of the bread. I love burrata as well, but it had never occurred to me to try it in grilled cheese. Now, I am going to have to. Thank you :)
Most of them he only took one bite, but the Swiss Gruyere he ate almost the whole half sandwich. That is a strong endorsement for Swiss Gruyere for grilled cheese.
Kind of dig the chaotic cheese energy, also I love that Adam Moskowitz doesn't bother wiping his mouth before he drives in his impression of the grilled cheeses.
I always use a mix of muenster and sharp cheddar. Instead of just butter on the bread, I mix butter, mayonnaise, and smoked paprika to give it a smokey flavor. Absolutely delicious and highly recommend!!
Maybe it's just me, but it REALLY look like he's putting his arms behind his back, and someone is stood behind him reaching their arms round the front, pretending to be his arms.
One of the best grilled cheese sandwiches I have had is brie, but with pears and honey and caramelized onions. For cheese-only sandwiches, my favorite easy grilled cheese is cheddar and fontina. Great combination.
The provolone reaction surprised me! I used it as an experiment once (together with american and colby jack) and haven’t taken it out of my go-to trifecta since, but I guess I use the Americanized version he’s referring to. Glad I don’t need to shell out for the authentic stuff!
Ive started to love swiss gruyere. It's got a semi sweet flavor and it makes pasta, especially big shells with the pockets to fill all of the gooey cheesy flavorful meats, taste absolutely amazing!
This guy's palette is the exact opposite of everything I know and it's wild: "Acid equals bitter." Whenever I taste an acid, it's sour, and I associate bitter flavors with bases.
He has THE energy I need to survive each day. I've been watching this video once every day because I just simply miss his voice and smile so much and that's pretty much the only thing keeping my social battery running. Love this guy.
The best grilled cheese is made with a blend of cheeses. You need at least one of the chesses to be a melting cheese and then whatever else you want to add at that point for flavor. If you are going with more than two cheeses I'd say that you probably want half of the total to be something that melts. At least this is what I usually do when I make a grilled cheese.
The cool thing about process cheese (American, Velveeta, whatever) is you can make it with any cheese you want. It's the emulsifying salts that make it melt that way, the flavor is because they use boring mild cheddar as the base.
When I make grilled cheese I like to add medium cheddar with a little Gorgonzola melted into the mix. The cheddar adds the creamy texture and Gorgonzola adds a little kick of flavor to it!
My favorite grilled cheese sandwich uses a collection of what turns out to be some of his favorites. I use a chevre to hold together the following grated cheeses: Roquefort, Parmigiano-reggiano, fontina, and epoisses. This, spread on one slice of nutty bread with some dijon mustard on the other slice. The outside having a thin layer of homemade mayo. In a hot pan, move around for even cooking, pull and let sit for a moment, then enjoy. It has the pull, the flavors and the mouthfeel I'm looking for in a grilled cheese sandwich.
this 'every cheese' list does seem to bee missing a lot of british cheeses, like red leicester, strong cheddar, yarg, stinking bishop, double glouchester, and caerphilly. I do have to try raclette and parmesan mixed. I wish we could get oaxaca here to try popping that into the mix.
My go-to is mozzerella with a little cheddar (mostly because I feel weird having a non-orange grilled cheese) then finish with a little garlic salt and a mandatory bowl of tomato soup.
I cant believe he didnt like Muenster, this is one of my faves for grilled cheese, just because it has such a buttery taste when you heat it up, and it pulls apart so well. Maybe you bought the wrong brand.
When I made a bunch of these, my ultimate combo was Gruyère and Parmigiano. Especially if you're making an inside out grilled cheese. So I'm pleased to see both of these in the top spots.
Now.. do a mix of cheeses... ½ & ½ Fontina and Gruyere and ¼ of Roquefort... yummmmm. Edit: I actually used this mix for a mac n cheese with cavatappi pasta... best mac ive ever made...
growing up I always had a fascination for different cheeses. still do today IDK what it is but I love cheese. growing up my friends thought we were weird because we always kept some weird and funky cheeses that no one had ever heard of lol
In Los Angeles we had a Grilled Cheese Invitational for a number of years. Teams of people would present crazy varieties and reinterpretations of grilled cheese sandwiches and we'd get to taste & rate as much as we could. I have fond memories of a German beerhall version where it was a german cheese (Limburger?) on a large pretzel with mustard. It was delicious -- in part because we had this cornucopia of variations crossing our palates. There was also a Cthulhu grilled cheese with octopus tentacles and squid ink on a slice of tofu -- I wish I could remember what that eldritch cheese was. Viva variété!
After listening to your video presentation, I got out a slice of mozzarella add sprinkle the top of it with a little blue cheese crumbles. Then following on your advice to add more flavor, I sprinkled the top of that with some jalapeno chops. I found this interesting technique. I first wrapped the sandwich in tin foil and put it in the oven to melt cheese and then after 10 or 15 minutes of melting bring it back out and put it in the cast iron pan to grill it. That way the cheese is already melted and I don't need to burn the bread
In Argentina Asados, sometimes the “Asador” (“Grill master”) will grill “Provoleta”: thick (about 1 inch) provolone rounds, served with a little oregano and a drizzle of Olive oil. Yuuuummmm.
Everyone knows that ricotta is grainy, so why was he surprised? Fontina, raclette and Comte, and also Gorgonzola Dolce and Stilton are my favorite cheeses for grilled cheese sandwiches. I also love strong, pungent cheeses, so I'm glad that he tried Époisses in a grilled cheese. Also: grilled cheese with crunchy frico (fried cheese) spilled around the edges, à la Jamie Oliver is amazing.
My favorite cheese for grilled cheese is Swiss, second choice is sharp cheddar. My mom likes Gouda as well. edit: Close cousin to grilled cheese - COSTCO parmesan bagels, sliced in half and toasted. Slice some brie cheese and place on each slice of bagel while still hot. Amazing flavor and mouth feel! Enjoy a sip of white wine between bites to cleanse your palate.
13:14 I agree with the expert here. I've switched to using Camembert cheese in my grilled cheese and never looked back! It's my mum and I’s favorite and simply delish in a grilled cheese.
Never in my 74 years on this planet have I ever made a grilled or toasted cheese sandwich without cooking both sides of the bread, it enhances the crunch you get.
As an ex-cheesemonger, this guy is the epitome of what a dude who's obsessed with cheese should be.
How does one become an _ex_ cheesemonger? This isn't me being a smarta••, this is a genuine question. I feel like that's a lifelong position 😄 But I want to know the reality that brought upon "ex." Silly question, yes, but I'm definitely curious 🙂
@@RavenSchreit I just don't do the practice anymore for pay. Now I just have a passion for cheese
@@vluezy I figured, but I was wondering if there was any kind of story behind it that the public doesn't know... Like cheesemonger burnout 😆 Thanks for answering! 🧀 ❤️
As a cheesemaker, I can say he has some big gaps in his knowledge base.
@@l.h.2543 you mean.... _holes?_
Based on this testing I made a grilled cheese with a blend of Parmeggiano and fontina. It was *chef's kiss* - thank you, Adam!
I have both of these in my fridge, but never thought to make a grilled cheese with them, or better yet, mix them for a grilled cheese. That might be on the menu this week for dinner with some tomato basil soup! Thanks!
@@shell2250 Did you try? How was it?
@@shell2250the people need to know how it was!!
I actually have a copyright on that sandwich, so you owe me.
I don’t think I’ve ever seen a person so excited for cheese. I want him as a regular on Epicurious now!
I'm not a cheese expert, but I was pleased to hear "acetone" used favorably as a flavor note! I've described wines that way and people have assumed I meant it as a negative, but I didn't, even a little bit.
I think it's because everyone know acetone would be bad to consume. But it actually does have a nice, pungent smell, if you think about it.
@@beastmastreakaninjadar6941 I can't stand it
Because "acetone" is a commonly used term when talking about wine and it is explicity a negative lol. It's used to refer to wine that has turned vinegar-y, which usually happens when rotten grapes are used
I LOVE this guy’s energy. The gruyere mountain rant made me actually LOL!!!
Bring this guy back soon. His passion for cheese is unmatched
Truly surprised about the Muenster. Some of my best grilled cheeses have been with that cheese but I can say it might be because I add salt, pepper, garlic powder and basil. Definitely getting more Gruyere cause I like the added cheese pull
I do the same, 100% needs salt and its outstanding
respect to the chef who cooked 56 grilled cheese sandwiches to perfection
"The thing I like about goat cheese, is its kind of like taking the foot of the goat and licking it." - The Epicurious cheese guy
One of my college jobs was working at a grilled cheese restaurant (Toasted in Orlando). Fontina is my favorite followed by Havarti We had a “Periodic Table of Cheese” on the wall with a lot of these listed
Oooo I’m glad Fontina was in the top!!!!! It’s my fave!!!!
Brooo I miss that place! So sad when it closed
So it's all about grilled cheese sandwiches in this restaurant ? That's a great Idea i've never seen anywhere ! How did i not think about it ???
I'm non US.
Definitely Giving me an idea
Can you actually chose the type of bread ?? True question , i'm curious about the concept.
Really enjoyed that, and can hardly believe I just watched a guy eat 56 different grilled cheese sandwiches - says a lot about his enthusiasm that it kept me hooked, and even had me rewinding to take a few hasty notes for my next trip to the grocery store. Hope to see him on again for Mac and Cheese or something else (even just a tour of cheeses for charcutier boards).
My favorite is usually mozzarella (with Gruyère when I have it on hand), I also use a little mayo on the outside of the bread.
I love burrata as well, but it had never occurred to me to try it in grilled cheese. Now, I am going to have to.
Thank you :)
He only ate 55 at most. He skipped eating the Wensleydale.
Most of them he only took one bite, but the Swiss Gruyere he ate almost the whole half sandwich. That is a strong endorsement for Swiss Gruyere for grilled cheese.
I absolutely loved this guy! His passion. His descriptions. His excitement. It’s everything!!!
Kind of dig the chaotic cheese energy, also I love that Adam Moskowitz doesn't bother wiping his mouth before he drives in his impression of the grilled cheeses.
Most interesting that he is not a absolutely put off by squeeze cheese squishies has been a favorite of mine for years and I put it on crackers
I always use a mix of muenster and sharp cheddar. Instead of just butter on the bread, I mix butter, mayonnaise, and smoked paprika to give it a smokey flavor. Absolutely delicious and highly recommend!!
Maybe it's just me, but it REALLY look like he's putting his arms behind his back, and someone is stood behind him reaching their arms round the front, pretending to be his arms.
Im to high for this 😂
Its the sleeves
I can't unsee this now
Youre stoned 😂
His passion and energy for Swiss Gruyère is insane
hes so real for that. i fell in love with gruyère recently and understand wholly.
One of the best grilled cheese sandwiches I have had is brie, but with pears and honey and caramelized onions.
For cheese-only sandwiches, my favorite easy grilled cheese is cheddar and fontina. Great combination.
Ye, Brie is a cheese that goes especially well with fruit.
This isn't the content we need, this is the content we deserve
"If something smells like socks, try it anyway cuz it doesn't taste like socks." 😂 Best quote of 2024 so far.
Tries socks
Buddy not eating the provolone, but loving the taste of nail polish remover in blue cheese is wild
traditional provolone is an experience...
Trust me, you never tried traditional provolone, absolutely justified reaction😂
The provolone reaction surprised me! I used it as an experiment once (together with american and colby jack) and haven’t taken it out of my go-to trifecta since, but I guess I use the Americanized version he’s referring to. Glad I don’t need to shell out for the authentic stuff!
I really like his energy. Epicurious get the cheese enthusiast guy on more often please.
Did I just watch someone eat grilled cheese sandwiches for over 20 minutes?... Yes, yes I did.
Me too
Ive started to love swiss gruyere. It's got a semi sweet flavor and it makes pasta, especially big shells with the pockets to fill all of the gooey cheesy flavorful meats, taste absolutely amazing!
This guy's palette is the exact opposite of everything I know and it's wild: "Acid equals bitter." Whenever I taste an acid, it's sour, and I associate bitter flavors with bases.
Yeah, he's just wrong on that.
I like mixing Swiss, sharp cheddar, and Havarti on buttered garlic bread 😋 Yum
A sequel with combinations of cheeses would be nice
He has THE energy I need to survive each day. I've been watching this video once every day because I just simply miss his voice and smile so much and that's pretty much the only thing keeping my social battery running. Love this guy.
Now you need to do cheese mixes! A super creamy cheese with a super flavorful one that complement each other would be wonderful to know!
The best grilled cheese is made with a blend of cheeses. You need at least one of the chesses to be a melting cheese and then whatever else you want to add at that point for flavor. If you are going with more than two cheeses I'd say that you probably want half of the total to be something that melts. At least this is what I usually do when I make a grilled cheese.
The cool thing about process cheese (American, Velveeta, whatever) is you can make it with any cheese you want. It's the emulsifying salts that make it melt that way, the flavor is because they use boring mild cheddar as the base.
This whole episode was orchestrated beautifully! Your energy is amazing, and ability to explain your craft is engaging. I learned a lot 💯
My favorite grilled cheese: season bread with butter, salt, black pepper, oregano. Use mozzarella cheese. Serve with a side or marinara.
Based
A+ video!
LOVE IT! Thank you so much for making the video and thank you Adam Moskowitz for trying all of them!
It was a review and an endurance test, a physical and psychological challenge. The guy deserves a medal.
i need him to make a grilled cheese with all of the top cheeses he chose on it, and then try that. either way, i love dude's passion about cheese!
i do raclette (you got the wrong one if it lacks taste) and cheddar, sometimes with a little mozzarella too, also sometimes gruyere and gouda
I like muenster for meltability combined with sharp cheddar for flavor.
Yes! This combo is the best!
@@bigsistruck Thanks :D
When I make grilled cheese I like to add medium cheddar with a little Gorgonzola melted into the mix. The cheddar adds the creamy texture and Gorgonzola adds a little kick of flavor to it!
13:57 Bro literally said to try any cheese that smells like socks, then couldn't even taste the provolone
Thank goodness you summarized them at the end. I was dreading watching all 56 again to find out which ones you liked. lol
My favorite grilled cheese sandwich uses a collection of what turns out to be some of his favorites. I use a chevre to hold together the following grated cheeses: Roquefort, Parmigiano-reggiano, fontina, and epoisses. This, spread on one slice of nutty bread with some dijon mustard on the other slice. The outside having a thin layer of homemade mayo. In a hot pan, move around for even cooking, pull and let sit for a moment, then enjoy. It has the pull, the flavors and the mouthfeel I'm looking for in a grilled cheese sandwich.
I love this topic since I’ve experimented with cheeses for grilled cheese sandwiches
No act of kindness, no matter how small, is ever wasted.
It is not the possession of truth, but the success which attends the seeking after it, that enriches the seeker and brings happiness to him.
Although it wasn't a pot of gold, Nancy was still enthralled at what she found at the end of the rainbow.
i love how in almost every shot he has grilled cheese all over his face 🤣
Where was my invite??😢
Nooooo, I’m sorry Tyler, we needed you here 😕
u should make ur own video that copies this exactly
this 'every cheese' list does seem to bee missing a lot of british cheeses, like red leicester, strong cheddar, yarg, stinking bishop, double glouchester, and caerphilly. I do have to try raclette and parmesan mixed. I wish we could get oaxaca here to try popping that into the mix.
if it was actually every cheese there would be no end. worldwide there are hundreds if not thousands of cheese varieties if all cultures are included
Double Gloucester is the best cheese for melting. Personally I love a Red Leicester because of the strong nutty notes, but it doesn't melt as well
Dude CRUSHED it! It's fifty-five degrees and drizzling in Naples Florida... 🌴
Perfect with my creamy tomato soup.
Science is organized knowledge. Wisdom is organized life.
My go-to is mozzerella with a little cheddar (mostly because I feel weird having a non-orange grilled cheese) then finish with a little garlic salt and a mandatory bowl of tomato soup.
I would watch any food video with this guy. He is great, make it happen epicurious
Gruyere, fontina, chevre, mimo, swiss, emithol, camembert,empoisasse, raclette, Parmigiano regiano, piache, manchego, p'tit, pepper jack, truffle cheese, roque fort, oxaca, all together ❤️
I cant believe he didnt like Muenster, this is one of my faves for grilled cheese, just because it has such a buttery taste when you heat it up, and it pulls apart so well. Maybe you bought the wrong brand.
When I made a bunch of these, my ultimate combo was Gruyère and Parmigiano. Especially if you're making an inside out grilled cheese. So I'm pleased to see both of these in the top spots.
Now I have to try Oaxacan cheese to make my future grilled cheeses
I like mixing a bunch. Muenster for melt and cheddar for flavor. Sprinkle in cotija. I love cotija.
Now.. do a mix of cheeses... ½ & ½ Fontina and Gruyere and ¼ of Roquefort... yummmmm.
Edit: I actually used this mix for a mac n cheese with cavatappi pasta... best mac ive ever made...
Stilton is my fave cheese I’m bummed it didn’t win lol. But I’m glad it was included.
growing up I always had a fascination for different cheeses. still do today IDK what it is but I love cheese. growing up my friends thought we were weird because we always kept some weird and funky cheeses that no one had ever heard of lol
In Los Angeles we had a Grilled Cheese Invitational for a number of years. Teams of people would present crazy varieties and reinterpretations of grilled cheese sandwiches and we'd get to taste & rate as much as we could. I have fond memories of a German beerhall version where it was a german cheese (Limburger?) on a large pretzel with mustard. It was delicious -- in part because we had this cornucopia of variations crossing our palates. There was also a Cthulhu grilled cheese with octopus tentacles and squid ink on a slice of tofu -- I wish I could remember what that eldritch cheese was.
Viva variété!
😂😂😂, oh so California
really enjoyed adam on this, would love to see more videos with him.
This guy has an amazing energy for cheese. I wish i could find as much joy out of something as he does.
After listening to your video presentation, I got out a slice of mozzarella add sprinkle the top of it with a little blue cheese crumbles. Then following on your advice to add more flavor, I sprinkled the top of that with some jalapeno chops. I found this interesting technique. I first wrapped the sandwich in tin foil and put it in the oven to melt cheese and then after 10 or 15 minutes of melting bring it back out and put it in the cast iron pan to grill it. That way the cheese is already melted and I don't need to burn the bread
“I can’t believe you guys are making me eat this”
This guy is my favorite cheese person now.
He got that psycho excitement
ITS AMAZING😬😬😬
Love this so much, I love grilled cheese. I'd love to see more content like this. Bravo!!
This guy has just made more grilled cheeses in one episode than I have in my life. Time to look for some of these cheeses at the store
My best grilled cheese is made with a cheese called 'Aged Balsamic & Cipolline Onion' by Artigiano. I use that cheese in everything!
Always been a fan of using multiple cheeses. I like the texture of mozzarella and I use any spiced havarti for flavour.
do you mind redoing this with someone who's not insufferable?
His description of alpine cows who make the milk for Gruyere is the best thing I've heard all day
A wealth of knowledge in this video, anyone can become a cheese connoisseur after watching.
Rewatching this and only now noticed the ultimate compliment. 53 grilled cheeses into the day and he takes *a second bite of the Roquefort.*
In Argentina Asados, sometimes the “Asador” (“Grill master”) will grill “Provoleta”: thick (about 1 inch) provolone rounds, served with a little oregano and a drizzle of Olive oil. Yuuuummmm.
Everyone knows that ricotta is grainy, so why was he surprised?
Fontina, raclette and Comte, and also Gorgonzola Dolce and Stilton are my favorite cheeses for grilled cheese sandwiches. I also love strong, pungent cheeses, so I'm glad that he tried Époisses in a grilled cheese.
Also: grilled cheese with crunchy frico (fried cheese) spilled around the edges, à la Jamie Oliver is amazing.
Parmegianno + Fontina + Gruyere would be an amazing blend ! gotta try this one out
The best thing in every noble dream is the dreamer...
I always mix a couple different cheeses: Monterey, Gruyère, and Swiss being a fave combo.
Cheesemonger hating American & Velveeta? Groundbreaking.
Every single one of those were cooked to cook book cover golden perfection every time ❤️
My favorite cheese for grilled cheese is Swiss, second choice is sharp cheddar. My mom likes Gouda as well.
edit: Close cousin to grilled cheese - COSTCO parmesan bagels, sliced in half and toasted. Slice some brie cheese and place on each slice of bagel while still hot. Amazing flavor and mouth feel! Enjoy a sip of white wine between bites to cleanse your palate.
I don’t think I’ve ever learned more about cheese than I have in the first few minutes of this video.
Hate to tell ya buddy but I've been putting spray cheese in my grilled cheese (occasionally) since 2013!
Ironically, I learnt more about cheese in a grilled cheese sandwich vid than any cheese-only focused video.
Guy just ate like 10 grilled cheeses in 1 sitting and kept the enthusiasm high. True cheesemonger
gruyere, fontina, and parmesan reggiano together is where it's at
I am so high rn why is this dudes Passion for cheese so funny to Me 😭😭😭😭
So much enjoyed this video evaluating different cheeses for grilled cheese sandwich.
I love this man's level of intensity for gruyere
Wensleydale melted on toast is one of my weirder comfort foods. It doesn't texturally but the flavor is great.
13:14 I agree with the expert here. I've switched to using Camembert cheese in my grilled cheese and never looked back! It's my mum and I’s favorite and simply delish in a grilled cheese.
Did not expect to sit and watch this so intently, but I did
bro is living my perfect day
Never in my 74 years on this planet have I ever made a grilled or toasted cheese sandwich without cooking both sides of the bread, it enhances the crunch you get.
I love his Philadelphia accent
When you use Gruyère and Fontina together on a grilled cheese, you’ll never want anything different. *mic drop* 👌🎤
To speak gratitude is courteous and pleasant, to enact gratitude is generous and noble, but to live gratitude is to touch Heaven.
Love provolone. I switch it out instead of mozzarella in mt Stromboli. Parmesan is great too.😋