Ehhh I'm not a fan of provolone. We use that as the base cheese for all my sandwiches at work... Don't think it goes well with anything. Maybe turkey for a cold sandwich.
@JS 09 Well, it is great on burgers. It's essentially designed to be great on burgers. As for Gouda... my country has like a million of them. Pretty much any Dutch cheese seems to be called Gouda in the US.
Even if the mythical society didn’t even exist Rhett and link would have still only did 4 or 5 cheeses so you literally aren’t losing any content just added content.
I can see them letting that through to make it interesting but the mozzarella makes no sense. Its taste is way too subtle to even have a chance of winning.
I was rooting for Gouda. I had a feeling it would win. It’s savory and is perfect to compliment a burger. American would be the runner up, and a classic standby when you just crave that classic all American burger taste profile. I was sad feta wasn’t in the running, but I do get it. It’s all about how you’re using the cheese, given that there are so many complexities and variations. For a salad, you can’t do better than feta in my opinion, but on a burger, you want something that blends in more and has a better melt factor.
That's fake american cheese. Not all american cheese is like that, there are many real cheese versions. People just assume it has to be processed and unhealthy just because it's "american".
For me an ideal burger is on a bonemorrow toasted bun with shredded iceberg lettuce... thinly sliced tomato... grilled onions .. my newly invented bawse sawse ... the patty made up homemade ground beef consisting of rib eye top sirloin and brisket ... cooked smash burger style on a cast iron with either gouda or cheddar.... with either bacon jam or homemade thick sliced bacon
Speaking as an italian I belive Mozzarella is only good as cold ingredient, its consistency it’s merit so if you put it on before the assembly it’s going to be a mild taste
