TL;DR
Get kitchen gear delivered free with Prime
- Fast, free delivery on millions of items
- Prime Video, Amazon Music and more included
- Member-only deals all year
The Kitchn’s Celia Funderburk tested Cooper Sharp White in a grilled cheese and rated its taste and cheese pull 10/10. She said it melted smoothly and had a creamy texture with a mild sharpness; that score reflects her personal test, not a formal or comparative study.
The Kitchn’s Celia Funderburk says Cooper Sharp White made a particularly creamy grilled cheese in her recent taste test, offering a smooth melt and a tangy flavor she described as less assertive than extra-sharp cheese. Her recommendation is based on a personal cooking test, not a controlled comparison with cheddar or American cheese.
Funderburk said the cheese melted especially well in a grilled cheese, producing the gooey texture often associated with American cheese. She described the taste as rich and creamy, with a slight sharp bite. She gave it a 10/10 in her taste and cheese-pull tests, an individual rating rather than a score from a formal panel.
The report says Cooper Sharp White is made with milk and a blend of aged cheeses. That makes it different from familiar pre-packaged American cheese slices, while its processed-cheese-style smoothness helps it melt readily. Food Editor Andrea Rivera Wawrzyn suggested it to Funderburk as a “sharp American cheese.”
Funderburk reported that the cheese is aged for 100 to 180 days. She characterized that period as producing a milder sharpness than cheeses aged for 18 to 24 months or longer, which she described as extra-sharp. She said the result was bold enough to distinguish it from standard American slices without overpowering the sandwich.
A Meltable Option With More Tang
The recommendation addresses a practical choice for a simple meal: how to get both a reliable melt and a more pronounced cheese flavor. Cheddar can bring sharpness, while American cheese is commonly valued for melting smoothly. In Funderburk’s test, Cooper Sharp White offered a middle ground, with a creamy texture and a noticeable but moderate tang.
That distinction may help shoppers deciding what to put in a grilled cheese, particularly if they find standard American slices mild or cheddar less smooth when melted on its own. The report does not establish that Cooper Sharp White is objectively creamier or better than those alternatives. It gives readers one writer’s experience and a description of the product’s flavor and texture.
The recommendation also gives a regional and specialty-style cheese wider exposure through an everyday recipe. But the source does not provide price, store availability, nutrition information, or a comparison across brands. Readers may need to check local shops and product labels before deciding whether it fits their budget or preferences.
As an affiliate, we earn on qualifying purchases.
How the Cheese Differs
Funderburk said she often made grilled cheese with whatever was available, such as shredded cheddar and sliced provolone. For the report, she asked The Kitchn team for suggestions. One colleague proposed Provel, a St. Louis regional blend of cheddar, Swiss, and provolone. Wawrzyn recommended Cooper Sharp White instead, which became the focus of Funderburk’s kitchen test.
The report explains that American cheese is made by blending other cheeses with emulsifiers to create a smooth product. Cooper Sharp White is described as “American-adjacent”: it combines milk with aged cheeses, and its flavor is sharper than that of typical packaged slices. The article’s central point is that this style can combine easy melting with more tang than a mild processed slice.
Funderburk’s aging comparison supplies useful flavor context, but it does not make Cooper Sharp White equivalent to cheddar or establish a universal scale of sharpness. Her account focuses on a single preparation and personal preference; the report does not specify the bread, cooking temperature, or other test conditions in enough detail for a controlled comparison.
““sharp American cheese””
— Andrea Rivera Wawrzyn, The Kitchn food editor, as quoted by Celia Funderburk
Cooper Sharp White cheese slices for grilled cheese
As an affiliate, we earn on qualifying purchases.
As an affiliate, we earn on qualifying purchases.
Limits of One Kitchen Test
The report does not say how Cooper Sharp White performed in a blind tasting or against cheddar, provolone, or packaged American slices under identical conditions. Its 10/10 rating is Funderburk’s personal assessment, and the article does not describe a scoring method or multiple tasters.
It is also unclear from the source how widely the cheese is stocked, what it costs, or whether its ingredients and aging process vary by product version. The report does not provide nutrition details or explain how different breads and cooking methods might affect the finished sandwich. The recommendation should be read as a cooking suggestion, not a universal finding about the best cheese for grilled cheese.
As an affiliate, we earn on qualifying purchases.
How Readers Can Try It
The Kitchn article invites readers to share whether they have tried Cooper Sharp White in grilled cheese, but the source provides no follow-up testing or planned comparison. For now, the next step for readers interested in the recommendation is to check whether the cheese is available locally and try it in their usual sandwich preparation.
Anyone comparing it with cheddar or American cheese can keep the bread, amount of cheese, and cooking method consistent, then judge melt, flavor, and texture separately. Those results would reflect a home test rather than evidence supplied by the report; no broader product study or availability update is announced.
As an affiliate, we earn on qualifying purchases.
Key Questions
Which cheese does the report recommend for grilled cheese?
The Kitchn’s Celia Funderburk recommends Cooper Sharp White after testing it in a grilled cheese sandwich.
What did Funderburk say it tastes and melts like?
She described it as rich and creamy, with a slight sharp bite, and said it melted especially well. Those are her observations from a personal cooking test.
Is Cooper Sharp White the same as packaged American cheese?
No. The report describes it as “American-adjacent,” made with milk and a blend of aged cheeses, and sharper in flavor than typical pre-packaged American slices.
Does the report prove it is better than cheddar?
No. The article gives Funderburk’s personal rating and experience but does not report a controlled, side-by-side comparison with cheddar or other cheeses.
How long is Cooper Sharp White aged?
The report says it is aged for 100 to 180 days. It does not provide further product-label details or discuss whether aging varies among versions.
Source: rss
Halloween Picks
halloween
As an affiliate, we earn on qualifying purchases.
