Forget Cheddar — This Is What Alton Brown Uses For The Most Flavorful Grilled Cheese

Alton Brown is a treasure. The celebrated Food Network star and author popularized the link between food and science, educating the masses that there was a method to his mad science in everything from creating a smoker out of a cardboard box to perfecting a luxurious grilled cheese. When it comes to the latter, Brown doesn't hold back on ingredients — or technique. (One genius move: He wields two handmade trays and grilled spatulas wrapped in foil, using them almost like a raclette.) As for his preferred cheese for America's favorite sandwich, his go-to is a blend of equal parts smoked Gouda and Gruyère.

"You know few such arrangements are capable of stimulating so much desire, so much nostalgia, so much saliva," he states in a segment on his YouTube channel. And he's not wrong. The combination of these two cheeses is a harmonious one: Semi-hard Gruyère brings a bold, nutty flavor, while semisoft smoked Gouda adds a rich, subtle smokiness that complements it beautifully. Another pro tip from Brown: Grate the cheeses by hand rather than reaching for the pre-grated, packaged variety, which contains added preservatives and cellulose that trap in moisture, affecting the cheese's texture. (It's science!)

The two types of cheese can also be easily swapped out; Brown also prefers a combination of Fontina and a young Asiago for a similar balance of flavors. Smoked provolone or cheddar will deliver the same subtle smokiness and meltability, while Jarlsberg or Comté will provide that same nutty flavor. Other cheese blends perfect for grilled cheese include mild Monterey Jack and spicy pepper jack for a little kick, as well as American and mild cheddar for that classic, beloved Kraft Single-style grilled cheese.

For the bread, hearty country-style or sourdough is your best bet. The sturdy, slightly tangy loaf provides an excellent textural contrast to the melty cheese. Alton Brown is also a firm believer in spreading fat — whether butter, olive oil, clarified butter, or something else entirely — on both sides of the bread. If you're opting for olive oil, though, wait until the last moment to brush it on, just before you fire up your grilled cheese. (Pro tip: use beef tallow for a super flavorful grilled cheese.)

From there, the choice is yours when it comes to complementary flavors. For me, no grilled cheese is complete without a tomato (especially during the summer months), or a nice shmear of my favorite condiment, chili crisp. Other spreads, like fruity fig jam or Dijon mustard (Brown's go-to), give the grilled cheese a delicate balance. Up the smoke factor with a few strips of thick, crispy bacon, or add a few slices of tart Granny Smith apple — a match made in heaven when paired with smoked Gouda.

Brown also insists that adding a blend of spices to the grated cheese mixture is his secret weapon, typically reaching for dry mustard, smoked paprika, and freshly ground black pepper. Try other spices, too, like garam masala for a complex, warming flavor, or everything bagel seasoning for a deli-inspired spin — fried or scrambled egg optional.