This post contains affiliate links. We may earn a small commission when you buy through our links — at no extra cost to you.
The frustrating truth about grilled cheese is that the cheeses which melt most beautifully are usually the ones that taste like salted wax, while a genuinely sharp aged cheddar splits and leaks oil the moment it hits the pan. The usual fix is a blend — one cheese for the stretch, another for the flavor — which is why so many of the picks below are pairs or everyday blocks rather than a single show-off wedge. Get that balance right and the sandwich stops being a fallback dinner and starts being the thing you plan the week around.
Sixteen cheeses and about three months of weeknight sandwiches got us here. We shredded, sliced, and stacked them between buttered bread in a cast-iron skillet, judging flavor and stretch first but also noting price per ounce and which blocks fuzzed over in the drawer well before the sell-by date. A few supermarket staples beat the expensive stuff outright, and one fresh mozzarella was lovely on day two and a puddle by day six. Here is what earned a permanent spot in the rotation.
Best for Classic Gooey Melts
Kraft Singles American
Key Features
- Packaging: Individually wrapped
- Cheese type: American
- Slice count: 24
- Package weight: 16 oz (1 lb) 453g
The first thing we notice with a Kraft Single is how quickly it gives up its shape. In a buttered skillet it slumps into a glossy, even layer before the bread has finished browning, which is why it has become our reference point for grilled cheese. The 24-slice pack is built for that job: thin, uniform slices, each in its own wrapper, so you can pull out two without disturbing the rest.
That consistency is why it earns the top spot. We never have to babysit the melt or worry about a slice breaking into greasy patches; it blends into the bread and stays creamy from edge to edge. The flavor is mild, salty, and unmistakably American, which makes it a safe base for pickles, tomato, bacon, or a second cheese. A 16-ounce pack with 24 slices also gives you enough for a crowd without opening a second package.
Kraft Singles are a pasteurized prepared cheese product, and that is exactly why they behave so predictably. If you want a natural cheddar with more bite, our Sargento Medium Cheddar pick is the better fit. But for a diner-style sandwich you want to stop thinking about, this is the pack we keep on hand. The individual wrappers are a small convenience that matters when you are making one sandwich at a time, and they keep the remaining slices from drying out.
Pros
- Reliable, even melt
- Mild flavor works with many fillings
- Individually wrapped for freshness
- 24 slices in a 16-ounce pack
Cons
- Mild flavor won’t satisfy sharp-cheddar fans
Kraft Singles is the one we keep on hand for a classic, gooey grilled cheese, because the thin slices melt evenly and forgive a hot skillet.
Best for Natural Cheddar Flavor
Sargento Medium Cheddar
Key Features
- Packaging: FreshLock resealable
- Cheese type: Medium cheddar
- Slice count: 11
- Package weight: 8 oz
- Price: Premium
Sargento Medium Cheddar comes in an 11-slice, 8-ounce pack, and it is the natural-cheese pick we reach for when we want a sandwich with more flavor than a classic American slice. The cheddar has a gentle sharpness that cuts through butter and rich fillings, and the slices are thick enough to feel substantial between bread.
It melts into a creamy layer, though it stays a little more textured than a processed slice. We keep the heat moderate and give the sandwich a lid or a press, which helps the cheese soften before the bread gets too dark. The result is a grilled cheese with more character than a diner-style single, especially with apple, ham, or a thin layer of mustard.
The slices separate cleanly and the resealable packaging keeps the edges from drying out. We also like that the cheddar does not disappear under a strong filling; it holds its own against grainy mustard or tart apple. It is the natural-cheese compromise we are happiest to keep in the rotation.
Pros
- Natural cheddar with real bite
- Melts into a creamy layer
- Thick slices hold up in a sandwich
- Resealable FreshLock packaging
Cons
- Use within five days of opening
Sargento Medium Cheddar is our pick when you want a natural slice with more bite than American, and it melts into a creamy layer without losing that cheddar tang.
Best for Spicy Grilled Cheese
Sargento Pepper Jack
Key Features
- Packaging: FreshLock resealable
- Cheese type: Pepper Jack
- Slice count: 10
- Package weight: 7.5 oz
- Price: Midrange
The gentle pepper heat in Sargento Pepper Jack is the reason we grab it when a plain grilled cheese feels too polite. The package holds 10 slices in a 7.5-ounce pack, and the cheese is a creamy Monterey Jack base with jalapeno and habanero peppers. The pepper flavor is clear without turning the sandwich into a dare.
We like it as the spicy option because the heat arrives after the creaminess, not instead of it. The slices soften evenly and avoid the waxy texture that can make pepper jack feel like a novelty. The pepper flecks are blended through the Jack, so each bite gets a little warmth rather than one hot patch. It is mild enough for a tomato soup dunk but distinct enough that you notice it under bacon or roast turkey.
For us, that is the right trade-off: the heat is gentle enough to use often, and the creamy base keeps it from tasting harsh. It is the most useful change from standard cheddar when you want a sandwich with a little more life. If you are feeding someone who avoids heat, keep this one separate.
Pros
- Creamy Jack base with gentle pepper heat
- Melts smoothly without waxiness
- Good change from standard cheddar
Cons
- Only 10 thin slices in a 7.5-ounce pack
For a grilled cheese with a gentle, creamy kick, Sargento Pepper Jack is the slice we reach for when the cheese should do the talking.
Best for Nutty Swiss Melts
Amazon Grocery Swiss
Key Features
- Aging: Aged 60 days
- Cheese type: Swiss
- Slice count: 10
- Package weight: 8 oz
The nutty, slightly sweet flavor of Swiss is the quiet overachiever of grilled cheese, and this Amazon Grocery version is the one we use when we want that flavor in a simple sliced format. The package holds 10 slices in an 8-ounce pack, aged 60 days. The nuttiness is noticeable as soon as you open the pack, but it stays gentle enough for a ham and cheese sandwich.
It melts smoothly enough for a sandwich, though it stays a bit firmer than American or Havarti. The slices are thin enough to stack two without making the sandwich too tall, and they separate without much tearing. The melt is gentle rather than stretchy, which suits a sandwich you press rather than pull apart.
The flavor is milder than a sharp Swiss, so it can get lost under very strong fillings. It is at its best with ham, sauteed mushrooms, or a thin layer of Dijon, where the nuttiness has something savory to push against. Within those bounds, it is a useful change from cheddar and one of the better ways to make a ham-and-cheese sandwich feel a little more grown-up.
Pros
- Nutty, 60-day-aged flavor
- Melts smoothly for a pressed sandwich
- Pairs well with ham and mushrooms
Cons
- Can turn rubbery under high heat
Amazon Grocery Swiss earns its place when you want a nutty, savory melt that pairs especially well with ham or mushrooms.
Best for Creamy Buttery Melts
Amazon Grocery Havarti
Key Features
- Milk: rBST-free milk
- Cheese type: Havarti
- Slice count: 10
- Package weight: 8 oz
- Price: Budget
Havarti has a soft, buttery texture that starts to spread before it fully melts, and the Amazon Grocery version comes in 10 thin slices in an 8-ounce pack. The slices are made with milk from cows not treated with rBST, and they are mild enough to sit under ham, turkey, or roasted vegetables without a fight.
We recommend it for the richness it brings: the cheese turns creamy and slightly tangy in the pan, with a melt that feels more luxurious than its plain appearance suggests. It is not a stretchy cheese, so do not expect the pull of mozzarella or American. Instead, it softens into the bread and makes the whole sandwich taste butterier. A little mustard or pickle keeps the richness in check.
We like it best on a simple sandwich where the butteriness is the point: tomato, ham, or a few slices of apple. It is not the cheese to choose when you want a sharp, aged flavor, but it is the one we reach for when the sandwich needs to feel a little more indulgent. It is also one of the few slices here that makes a vegetarian tomato sandwich feel substantial.
Pros
- Buttery, creamy melt
- Mild flavor suits many fillings
- Thin slices stack well
Cons
- Texture varies from creamy to firm
- Mild flavor can get lost under strong fillings
Choose Amazon Grocery Havarti when you want a buttery, creamy melt that makes a simple sandwich feel richer without adding a sharp flavor.
How We Tested 16 Cheeses for Grilled Cheese
We started at the cheese counter rather than with a spreadsheet. The shortlist came from blocks and wedges sold in most supermarkets — nothing that required a specialty shop — cross-checked against the cheeses that tasters and home cooks kept bringing up, then trimmed by price per pound so the list stayed within ordinary grocery money.
That left 16 cheeses. Over three months we made each one into a sandwich at least three times, on white bread and on sourdough, in a cast-iron skillet over medium-low heat. Every cheese got tasted plain and at room temperature first, because a block that is dull cold rarely improves much once melted, then tasted again in the finished sandwich two minutes out of the pan and again at five, since a dramatic pull can tighten into rubber as it cools.
Melt got its own set of notes. We shredded half of each block on a box grater and sliced the other half thin, watching whether it grated cleanly, crumbled, or smeared against the box, then checked the pan after the flip for oil pooling at the edges and whether the cheese seized or turned grainy. Some stretched a foot off the spatula; others broke into a greasy sheen within seconds.
Value and shelf life ran alongside. We tracked price per ounce and how few ounces a sandwich actually needed, since a sharp cheese carries further than a mild one. Each block was wrapped in parchment and kept in the same fridge drawer, checked every couple of days to see which ones spotted mold first and which were still clean three weeks in. The freshest-tasting blocks were not always the ones with the latest date stamped on them.
How to Choose Cheese for Grilled Cheese
The best cheese for grilled cheese melts before the bread burns, and that has less to do with age or price than with how the slice is made.
Start with melt, then add flavor
A grilled cheese is a balance between bread browning and cheese softening. Process American, like Kraft Singles, is formulated to melt evenly and stay creamy, which is why it works so well as a base. Natural cheddar, like Sargento Medium Cheddar, brings more tang but can turn oily if the skillet is too hot. We like to use American as the melter and add a sharper cheese for flavor, or keep the heat medium-low when cheddar is the only cheese.
Pick a flavor lane
American is mild and classic; cheddar brings a savory bite; pepper jack adds gentle heat; Swiss is nutty and savory; Havarti is buttery and soft. The filling should guide the choice. Ham and mushrooms suit Swiss, tomato and pickles suit cheddar, and bacon or turkey can handle pepper jack. If you are making one sandwich, choose the cheese you want to taste; if you are making a batch, a mild American or Havarti keeps more people happy.
Thickness and packaging matter
Thin slices melt faster and stack neatly; thick slices give more chew but need a lower flame so the bread does not burn before the center softens. Individually wrapped slices are convenient for single sandwiches and keep the rest from drying out, while stacked slices are better when you are feeding a crowd. Check that the slices separate cleanly. If they clump, let the pack sit out for a few minutes before you build the sandwich.
Buy for the rate you eat it
Sliced cheese is perishable, and the clock starts when you open the pack. Some Sargento packages ask you to use the slices within five days, which is fine for a sandwich week but not for an occasional one. Buy a smaller pack if you make a sandwich or two at a time, and keep the wrapper sealed. A resealable package helps, but it will not extend that window much.
Frequently Asked Questions
Can I use pre-shredded cheese for grilled cheese?
Yes. Pre-shredded cheese is convenient, but the anti-caking starch can keep it from melting as smoothly as a slice. Use a loose pile rather than a packed cup, keep the heat medium-low, and cover the pan for a minute so the shreds soften before the bread burns.
How much cheese should I use per sandwich?
Aim for 1 to 1.5 ounces, roughly one or two slices depending on the size of your bread. A thick sandwich can take two slices, but more than that slows the melt and can leave the center cold. Weigh it once if you want a reliable baseline.
What should I do if one slice in the pack is moldy?
Discard the moldy slice and any slices touching it, and do not try to trim mold from soft cheese. If the mold appeared before the use-by date, return the pack. Mold in sliced cheese can spread through the package even when you cannot see it.
Can I make these in a panini press?
Yes. Use medium heat and press lightly rather than clamping hard, so the cheese stays inside the bread. Thick stacks can squeeze out at the edges, so start with one or two slices of cheese and add fillings sparingly. A dry press works better than a buttered one that smokes.
Final Verdict
Kraft Singles is the default because it melts evenly, stays creamy, and forgives a hot skillet. If you want a natural cheddar with more bite, Sargento Medium Cheddar is the one we reach for; Sargento Pepper Jack is there when you want heat, and the Amazon Swiss and Havarti cover nutty and buttery cravings. Buy only what you will finish within the package’s short window.