Provolone cheese at Morrisons

They do make mild cheddar as well. I'm partial to strong, but I can understand you not liking it if you're not really a cheese person.

I like mild cheddar, and I eat cheese on toast. But it's not right for a grilled cheese, because it's one of those things mommy used to make. It can't be made into something fancy. Has to be good old American cheese, dipped in ketchup.

I like mild cheddar, and I eat cheese on toast. But it's not right for a grilled cheese, because it's one of those things mommy used to make. It can't be made into something fancy. Has to be good old American cheese, dipped in ketchup.

There's a processed cheese recipe in Cooking with Modernist Cuisine, the bible of modern cooking technique, so I wouldn't feel bad about eating processed cheese, it has a really interesting texture and melts creamily/easily which most cheeses dont as they're not an emulsification so they release their oils as they melt. The use of an emulsifier such as sodium citrate in processed cheese prevents this.

However, I'm not very keen on the starting cheese they use to process to make standard American cheese/craft singles, so if you can make it yourself using nicer cheese, you can get the nice flavour of decent cheese, with the easy melt/texture of processed cheese. I'd recommend a comte. If you wanted a fairly mild melty cheese for grilled cheese sandwiches.
In MC they use a gouda/cheddar mix

Yes, I don't like strong cheese.

Same here... hate strong or 'sharp' cheeses, smelly cheeses (going into a cheese shop makes me gag from the smell!) or cheeses with blue veins/mould in it.  But I love, love, love Red Leicester, Double Gloucester, Port Salut, various mild-to-medium cheddars, Edam, Gouda, brie, and this white French cheese you sometimes get in Sainsburys whose name I have forgotten...

I like strong cheese.  I like strong cheddar and blue cheese and real Provolone. 

But nothing melts like American cheese for grilled cheese sandwiches.  Let's be honest, if things have devolved to the point in the house that I am going to be eating grilled cheese for a meal then having some American cheese on it isn't that big of a whoop.

And for everyone's complaining, I have never had an issue getting good European and American made cheese in stores in the US and I didn't grow up in a major city.  You do have to actually look for it and not just grab the Kraft singles or Cracker Barrel off the shelf, but it is there.  At least in PA, it might be different if you are living in the middle of Iowa or something.

I like strong cheese.  I like strong cheddar and blue cheese and real Provolone. 

But nothing melts like American cheese for grilled cheese sandwiches.  Let's be honest, if things have devolved to the point in the house that I am going to be eating grilled cheese for a meal then having some American cheese on it isn't that big of a whoop.

And for everyone's complaining, I have never had an issue getting good European and American made cheese in stores in the US and I didn't grow up in a major city.  You do have to actually look for it and not just grab the Kraft singles or Cracker Barrel off the shelf, but it is there.  At least in PA, it might be different if you are living in the middle of Iowa or something.

There's some fantastic cheeses made in the USA as well, although unfortunately it's all (or mostly ) pasteurised, but still, check out Humboldt Fog and cheeses from Doe Run Dairy, Sweet Grass Dairy or Consider Bardwell Dairy in Vermont to name a couple that I've either tried or seen come up on various food blogs lately  

I think getting raw cheese can depend on your state.  Some states are ok with raw milk, but I am pretty sure you can't sell it over state lines.

most cheeses dont as they're not an emulsification so they release their oils as they melt. The use of an emulsifier such as sodium citrate in processed cheese prevents this.

The greasy oily released stuff is THE BEST thing about a grilled cheese sandwich in my book! 

I think getting raw cheese can depend on your state.  Some states are ok with raw milk, but I am pretty sure you can't sell it over state lines.

For cheese (I just googled this, I remember reading an article on under the counter raw cheese sales a few months ago, I think NYT)

Cheeses made with unpasteurized (raw) milk can not be sold in the US unless they have been aged for at least 60 days. This is regulated by the The Food and Drug Administration with the intention of protecting consumers from potentially harmful bacteria in unpasteurized milk. After 60 days, the acids and salts in raw-milk cheese naturally prevent listeria, salmonella, and E. coli from growing.

29 states allow raw milk sales if labeled, only 1 state allows direct farm to consumer transactions.

So there are raw milk cheeses hanging about but I think most cheese are made with pasturised milk, and it looks like any cheese to be eaten young must be made with pasturised milk.

I like mild cheddar, and I eat cheese on toast. But it's not right for a grilled cheese, because it's one of those things mommy used to make. It can't be made into something fancy. Has to be good old American cheese, dipped in ketchup.

no, no, no... not dipped in ketchup!  Dipped in RANCH!!! 

No no no! Grilled cheese needs to be dipped in Campbell's tomato soup! 

No no no! Grilled cheese needs to be dipped in Campbell's tomato soup! 

What she said! Ranch?   

No no no! Grilled cheese needs to be dipped in Campbell's tomato soup! 

Totally. It's a classic

Nothing ever needs to be dipped in Ranch. 

Homemade tomato soup and real cheese for me, tyvm.

Everything should be dipped in ranch!

I like dipping in tomato soup, too. But ketchup is more true to my childhood.

Princesslemons, try double gloucester for your grilled cheese.  It isn't like American cheese, but it does have a mild flavour and a nice texture when melted.  Of course, I like my melty cheese to be stringy, not gloopy.