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But what types of cheeses work best? As I see it there are three variables to consider: meltability, tanginess, and the funk factor. Some choose to optimize for one of these variables, but there may be a perfect cheese to satisfy all three. Meltability If you’re going to go for cheeses that melt perfectly, processed cheese is the way to go. Whether it’s Velveeta or Kraft American Singles, processed cheeses make up for their bland flavor with undeniably superior meltability. (They contain added emulsifiers which help prevent the separation of water, fats, and proteins when heat is applied.) Processed cheeses are also the way to go if you want to really showcase the flavor of the meat—the cheese will add a nice texture to the sandwich without interfering taste-wise. However, there are other meltable cheeses that potentially have much more flavor: Gruyère, Comté, Brie, Taleggio, Fontina, and many more. Tanginess If you’re willing to forgo some of the smoothness of the cheeses listed above
