Many of us remember eating grilled cheese sandwiches for lunch as kids.
Toma, a semi-hard, buttery cow's milk cheese, is recommended by Planet Cheese blog publisher Janet Fletcher.
Osinkolu suggests mixing Gruyère with mild cheddar for “a complex, delicious grilled cheese” and “melted, stretchy and tasty sandwiches”.
“For the grilled cheese of my dreams, I choose havarti, fontina, and brie with fig jam.
“I like to make a Dutch grilled cheese with Gouda cheese, sautéed sweet onions and cremini mushrooms on tiger bread (Tijgerbrood),” cookbook author Brian Theis stated.
Theis also offered his Asiago-crusted Italian grilled cheese recipe.
Forgues suggests buttering two slices of bread on one side and laying them on a skillet butter-side down to form a grilled cheese sandwich.