My newest obsession is havarti. Can’t believe it took me this long to discover. I also like mixing in raclette or cheddar.
Damn, I loves me a good grilled cheese.
3 Likes
It’s probably for the best for my cholesterol levels that I can’t find it anymore here 
I do think American cheese is at its best as a facilitator in the melting of other cheeses. Like the grilled cheese you mentioned, but also in roux sauce baked macaroni and cheese too. It helps with creaminess and keeping cheeses like cheddar from splitting and getting grainy and oily.
3 Likes
It’s my go to for a Powerhouse sandwich. I won’t make one unless I have Havarti. Because that’s how the first ones I ever ate were made.
And avocado. Gotta have it.
5 Likes
I buy olive loaf at Stop & Shop. I limit myself to 3 slices at a time, about twice a year. Oh, la de da - Boar’s Head calls it “Olive Terrine Loaf” https://boarshead.com/products/detail/453578223-olive-terrine-loaf
2 Likes
Hmmmm. I will have to investigate further! Thanks!
1 Like
This thread reminds me . I have to pick up Kraft American singles tomorrow. On my shopping list .
3 Likes
If you’ve not tried chopping and putting kimchee in your grilled cheese, you have a treat in your future.
1 Like
Totally down with the "mixed Cheese’ Grilled Cheese! I often add Slices of pickled Jalapeño. It seems that the emulsifiers in the American Slices extend those properties to the Cheddar, Comté, Holsteiner Tilsiter, etc…
2 Likes
This thread is living in my head apparently. As I type I am eating a grilled cheese with American white, English sharp cheddar and some thin slices of tomato. With a snack-size bag of Utz potato chips on the side.
The child in me is wondering where the Campbell’s chicken noodle soup is. But the adult me doesn’t have that in the pantry.
7 Likes
A bit off topic, but making grilled cheese with mayonnaise spread on the outside instead of butter is my preference. It certainly spreads a lot easier and gives the sandwich a nice tang. As for white vs. yellow, I live in Japan where most sliced cheese is white. They don’t call it “American cheese”, but “process cheese” (not “processed”). If you want the yellow type, you usually have to buy sliced Cheddar cheese. Though it certainly ain’t “Cheddar”, it does have more flavor and TBH, tastes more like Kraft American Singles (←which is fine by me!)
2 Likes
Try adding a bit of finely minced garlic, paprika, and parm in your mayo (and let it sit in the fridge for a while). Amazing flavor!
2 Likes
I also like the mayo schmear, but use Monterey Jack or cheddar and a dollop of chutney or pepper jelly inside.
1 Like
Ditto. The flavor- and texture- is a favorite childhood memory that is still a guilty pleasure.
1 Like
Perhaps you’re thinking of @MaxEntropy?
(It’s taken me a bit to learn that @Lectroid is west coast/Sacramento and MaxEntropy is Boston.)
4 Likes
And you should know me from FTC!
@MaxEntropy has sunglasses. 
I’m actually thinking of changing my avatar to something more directly related to the username, which is from Buckaroo Banzaii, an 80’s sci fi comedy.
Which everyone should see. Several times.
Stars Peter Weller and John Lithgow, along with Christopher Lloyd, Ellen Barkin, and Jeff Goldblum as a cowboy surgeon named “New Jersey”. How can you go wrong with that cast?
7 Likes
Is that what you earned your IMDb entry for?
2 Likes
Oh, don’t I wish. No, I was a in high school in 1984. My movie career started in 1994 when I went to work on Casper (1995), followed by Dragonheart, Flubber, and bunches of others. I do computer graphics, for visual effects and animation. Currently working on a new Harry Potter ride for Universal that I will assuredly never go on.
5 Likes
Excellent cast, in my opinion, except for EB - not a fan. Love the rest, and will have to watch that.
That movie was great. Not to everybody’s humor, but I loved it.
Why me, Buckaroo?
There is a taste: vegetable oil with a hint of GOK cheese.
