{"id":2045,"date":"2025-06-15T16:25:18","date_gmt":"2025-06-15T16:25:18","guid":{"rendered":"https:\/\/www.sutyo.com\/3-types-of-cheese-to-make-national-cheeseburger-day-the-best-ever\/"},"modified":"2025-06-15T16:25:18","modified_gmt":"2025-06-15T16:25:18","slug":"3-types-of-cheese-to-make-national-cheeseburger-day-the-best-ever","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/3-types-of-cheese-to-make-national-cheeseburger-day-the-best-ever\/","title":{"rendered":"3 Types of Cheese to make National Cheeseburger Day the Best Ever"},"content":{"rendered":"
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We couldn\u2019t let National Cheeseburger Day September 18th pass without investigating what the absolute best cheese for topping that burger might be. In speaking to both burger and cheese experts, we\u2019re narrowing the choices down this year to just a few strong contenders. Here\u2019s why. <\/p>\n

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\"All

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All American Cheese Burger. Photo credit: Wes Rowe<\/p>\n<\/figcaption><\/figure>\n

In upscale cheese circles, the debate stems from the fact that although fancy artisan cheeses might win on taste, heat tends to alter their flavor and texture, and is not always for the best. When talking about grilled cheese, burger cheese, macaroni, and cheese, the keyword is \u201cmeltability.\u201d We asked Wes Rowe, chef at WesBurger ‘N’ More<\/a> in San Francisco, for his thoughts on the matter. \u201cArtisan cheeses are nice but often wasted on a burger. The exceptions are really old sharp Cheddar, and blue cheese.<\/p>\n

I really love American cheese, especially thick sliced. This cheese is the classic for burgers, it\u2019s delicious, melts second to none, and is a really gorgeous color of yellow.\u201d <\/p>\n

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\"American

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American cheese photo courtesy Andrew & Everett<\/p>\n<\/figcaption><\/figure>\n

American Cheese<\/strong><\/h2>\n

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That yellow color in American cheese traditionally comes from annatto, a coloring derived from the seeds of the achiote tree and was originally added to help sell paler cheeses at market. And of course, for burgers, Rowe means good old squares of pasteurized process American cheese from the supermarket. Processed cheeses melt more easily because they contain emulsifiers and oils to help them do just that. Just be sure to read the label\u2014if the word \u201ccheese\u201d does not appear, it will contain little to no milk \u2013it\u2019s made from vegetable oil instead.<\/p>\n

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\"Cheeseburger

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Cheeseburger American photo credit Andrew & Everett<\/p>\n<\/figcaption><\/figure>\n

American cheese has improved as consumer awareness and demand for better cheese have increased. Andrew & Everett<\/a>, for example, was the first brand to introduce\u00a0rBGH-BST hormone-free American cheese. Their preservative and\u00a0hormone-free cheese, made with milk from grass-fed cows using vegetarian rennet,\u00a0contains no antibiotics, artificial preservatives, artificial colors, binders, or fillers, and is gluten-free making it a favorite with Whole Foods Market shoppers. According to Stacey Bender of Bender PR Group, their sales definitely peak during the summer grilling season. <\/p>\n

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\"Smokey

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Smokey Blue Burger photo courtesy Rogue Creamery<\/p>\n<\/figcaption><\/figure>\n

Blue Cheese<\/strong><\/h2>\n

On the artisan blue cheese side, Marguerite Merritt, cheese emissary of Rogue Creamery<\/a> weighed in from Oregon to share ideas on their line of award-winning blue-veined cheeses for burger bliss. \u201cChoose a blue cheese with a level of \u201cblue\u201d intensity that complements the type of meat you\u2019re using. For a standard ground beef patty, I find that many blue cheeses can be too strong. Rogue Creamery\u2019s Oregon Blue or Smokey Blue cheeses are more moderate in their \u201cblue\u201d flavor, and don\u2019t overwhelm the taste of the beef.\u201d<\/p>\n

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\"Smokey

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Smokey burger mise en place photo credit Rogue Creamery<\/p>\n<\/figcaption><\/figure>\n

Merritt also encourages thinking out of the burger box. She suggests \u201cmixing crumbled blue cheese into the patty or making a stuffed burger\u201d which sidesteps the meltability issue and paves the way for blue cheeseburger success. \u201cMy favorite choice when making a blue cheeseburger is Rogue Creamery\u2019s Smokey Blue,\u201d says Merritt. Wheels of this cheese are smoked over local hazelnut shells, and \u201cthe sweetness of the hazelnut shell smoke matches perfectly with the savory meatiness of a ground beef burger, especially one grilled outdoors on a charcoal grill.\u201d <\/p>\n

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Chef Rowe agrees. \u201cRogue Creamery Smokey blue cheese is fantastic.\u201d <\/p>\n

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\"MeltBurger

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MeltBurger photo credit The Melt<\/p>\n<\/figcaption><\/figure>\n

Cheddar cheese<\/strong><\/h2>\n

In the Cheddar camp is the 8-location paean to all things gooey and cheesy, The Melt<\/a>. While they offer a burger with Swiss cheese and mushrooms<\/a> and another with pepper jack, onions, jalapenos and avocado<\/a>, their signature mouthwatering Meltburger<\/a> features Cheddar, a 1\/3 pound of Angus and Wagyu beef, mild jalape\u00f1os, pickles, and Melt sauce. Cheddar is a classic for cheeseburgers due to its tangy character and umami that enhance the flavor of beef. <\/p>\n

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\"How<\/p>\n<\/figure>\n

The Melt uses a couple of different techniques to ensure there is melted cheese in every bite. They smash and chop the beef patty on the grill before layering on two slices of cheese and cover the burger briefly with a metal bowl before serving it on a toasted artisan bun. <\/p>\n

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So here we have our answer\u2014when making burgers, especially on the grill, layer on the gooey American cheese, blue, or Cheddar. <\/p>\n

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Whichever cheese you choose, there\u2019s no need to skip the ketchup!<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

We couldn\u2019t let National Cheeseburger Day September 18th pass without investigating what the absolute best cheese for topping that burger might be. In speaking to both burger and cheese experts, we\u2019re narrowing the choices down this year to just a few strong contenders. Here\u2019s why. \u00a0 All American Cheese Burger. Photo credit: Wes Rowe In … Okumaya devam et “3 Types of Cheese to make National Cheeseburger Day the Best Ever”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-2045","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2045","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=2045"}],"version-history":[{"count":0,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2045\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=2045"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=2045"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=2045"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}