Best Cheese For Pepper Stout Beef....

Whatever you have around... but if I have a choice, I go American or a Sharp Provolone.
 
Swiss or Havarti are MY choices, but the bride to be LOVES using the Land o Lakes white extra melt that we get at restaurant depot. of course that stuff is good on about anything just like butter. LOL


Been thinking of using pimento cheese the next time I make it.
 
We used a sharp provolone. As sharp as we can get.

I have used everything from pepper jack to whiz and keep coming back to sharp provolone.
 
I perferred Extra Sharp Provolone shredded. Smoke Gouda and Crumpled Blue Cheese were good as well.
 
This is a personal taste question. What cheese do you like? I bet that would be your best preference. I prefer Mozz or Monterrey Jack.
 
If you can get a hold of some smoke provolone I would go with that.
 
Whatever You like- a good sharp, provolone, swiss, or a pepper cheese or even none at all
 
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