Tastely tested 8 brand cheddar cheese singles on cheeseburgers-here are our favorites

The call for this taste test triggered a wild debate in our team, especially around what the cheese owes hamburgers initially. After two hours (!) Forward -return (!) (We are nothing here for a serious meal, if not complicated), we do not even understand consensus. How could we sleep well that night, knowing that we were reporting American cheese, but we were melting? How could we have shown our faces in the kitchen the next day if we ratified the cheddar-the objectively better, but lower-melting selection?

So not. But because Kenji did this practice with American cheese For a while, and since we all wanted to eat a lot of cheese, we went on the cheddar route. We could hardly know, there wouldn't be a completely American without cheese.

You know the shtick: the SE team brought in eight -branded cheddar cheese slices that you probably find in the local supermarket and methodically, empirically Scientifically! He tasted the way in each of the efforts to identify the best to put all the next cheeseburgers on top. We had a blast! We had to take some deep breaths and some long walks! We all took a lot of greased pictures of cheese piles!

(I have no skin in this game; I like the cheeseburger but I was sitting in the corner, making meticulous reaction notes and enjoying three slices that eventually became Genevieve strawber– Enjoy!)

The criteria

Cheddar cheese must be hot and sharp for cheeseburgers. Such as it is sharp and distinguishing that you can eat as an independent snack without having to think about what you have eaten. This should also be just enough salty that once made with the mentioned snack, you should not immediately need Water – You only need a few sips.

The addition of heat should not alleviate the integrity or taste of the cheese (see the slices need to convert to evenly coat the patty; this cannot create lateral cheese drops that require them to remove the hand from the hamburger to catch or cleanse). Proper melting capacity also means that there are no molten stages that eat dry. The Middle Slice section is also important! A few bites per hamburger should bring a fine, thin cheese string that is carefully interrupted by their own. Finally, there should not be many smooth cheese fat. Fat is the best like a patty! Each cheese was added to each hamburger for the best measurement of taste and melt.

Although we did not take a colorful criterion in the end, we only agreed orally about Funsies that the orange cheddar felt better in this context.

General winner

Tillamook Sharp Cheddar

The only cheese among the riders, unanimously described as “separate cheddar taste”. Some called him “kind”, others called it “very kind”, one called “very nice”, and so on. In fact, Daniel stated that if the taste is most important to you when you chose Cheddar for cheeseburgers, Tillamook's should be the most important choice. Jake Whooped when he learned that this was his most important selection. Tillamook Cheddar should be as Genevieve the Häagen-Dazs strawberry ice creamI think so.

Second -place

Kraft Singles Sharp Cheddar

Listen. Just listen! These slices sat there and took an endless warning from the team before a single member bitten. “PSH,” they shouted. “We know exactly what this is,” they murmured. “Obviously, the Kraft American Cheese Singles”. The stuff was then given immediately to the top numbers for both taste and melting. They took note of the glorious, thick coating and its clear nostalgic malice of meat, while trying to exclude cheese in the rankings because they were so convinced that an American cheese entry was really clung to. Maybe it was? (No all thebut not that not– Kraft cheddar is a bit harder to have in the whey and has less preservatives than American counterparts in childhood dream element. Daniel says this doesn't matter.) Regardless of you know if the time passes there is color or flooding -e volt You can read other ranking.

The racers

• 365, the Whole Foods Market Sharp Cheddar Slices
• Applegate Naturals Medium Cheddar Cheese Slices
• Boar head Vermont white cheddar cheese slices
• Cracker barrel wisconsin extra sharp yellow cheddar
• KRAFT Singles Sharp Cheddar Cheese Slices
• Sargento Creamery sliced ​​cheddar cheese
• Stop & Shop Sharp Cheddar Slices
• Tillamook Farmstyle sharp cheddar cheese slices

A key to conclusion and conclusion

Our winner contains only four ingredients: bred milk, salt, enzymes and Annatto (food paint from Achiote, often used to give the color of orange cheese). Our second place, however, contains a lot of preservatives and flavors, including maltodextrin, lactic acid and sorbic acid. All of this has to be said: although our editors prefer distinctive cheese and tangular cheddar slices, it is not immune to the charms of processed cheese with great melting.

Our testing methodology

All flavors are completely hidden and do without discussion. Tasters taste the samples in random order. For example, tasting may first taste the sample, while the B tasting will first taste the six samples. The purpose of this is to prevent the fatigue of the palate unfairly securing one pattern. The tasters are asked to fill out the tasting pages, which rank the samples for various criteria. All data are tabled and the results are calculated without an input of editors to get the least impartial representation as possible.