Sure, there's a cheese for every cheese head, but when it comes to making a grilled cheese sandwich, it turns out there's one type of cheese to beat them all.
The video below, from the American Chemical Society, shows that it's all about, well, chemistry.
It comes down to the pH balance of the cheese -- if the pH level is too low (the sharper the cheese is, the lower its pH), the cheese will break up too much. But when it's just right, in the 5.3 to 5.5 range, the heat will break apart the proteins in the cheese and allow it to turn it into what you want:
So what are the magic cheeses? Manchego, gruyere and gouda all sit in the golden range, and American is always a great way to go. But as The Guardian points out, the real secret lies in a perfect cheese combo -- mild for creamy texture and sharp "for oomph" -- and don't forget about the bread.
And in case you need some inspiration, check out our favorite grilled cheese recipes below:
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