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The Kitchn’s Celia Funderburk reports that Cooper Sharp White made a particularly creamy, well-melted grilled cheese, with a sharper flavor than standard American slices. The review is a single writer’s taste test, not a controlled comparison, and does not establish that the cheese will produce the same result for every cook.
The Kitchn’s Celia Funderburk reports that Cooper Sharp White produced a notably creamy, gooey grilled cheese in her test, offering a more pronounced tang than standard American slices. The article’s recommendation matters to home cooks looking for a cheese that melts smoothly while bringing more flavor than a familiar processed slice, but it reflects one writer’s experience, not a broad or controlled taste comparison.
Funderburk says she tried Cooper Sharp White after asking Kitchn colleagues what cheese they preferred for grilled cheese. Food Editor Andrea Rivera Wawrzyn suggested it, describing it as a “sharp American cheese.” The source report says the cheese is made with milk and a blend of aged cheeses, distinguishing it from prepackaged American singles. Funderburk found that it melted well and gave the sandwich a rich, creamy texture, much like cheeses featured in grilled cheese cheese recommendations.
The flavor was another part of the recommendation, especially for cooks comparing it with cheddar cheeses. Funderburk describes it as bold and tangy, with a mild sharpness rather than the stronger bite associated with aged extra-sharp cheeses. The article says Cooper Sharp White is aged for 100 to 180 days; it compares that with extra-sharp cheese aged for 18 to 24 months or longer. Those aging ranges are presented in the source article, not as an independently verified product specification here.
Funderburk gave the cheese a 10 out of 10 in her own cheese-pull and taste tests and said it had become her preferred grilled-cheese choice. That score is her personal rating. The report does not provide a formal testing method, blind tasting, or a side-by-side score for cheddar, American cheese, or other alternatives.
A Meltier Option With More Tang
The recommendation addresses a common cooking trade-off: cheeses known for strong flavor do not always melt into the smooth, cohesive filling many people want in a grilled cheese. In Funderburk’s test, Cooper Sharp White combined a creamy melt with a sharper taste, making it a possible middle ground for people who find plain American cheese mild but want more reliable melting than they get from some aged cheeses.
The finding is useful as a cooking suggestion, not a universal ranking. The source offers no measurements of melt, temperature, or texture and does not compare brands under the same conditions. Results can vary with slice thickness, bread, pan heat, and cooking time. Readers should treat the 10/10 score as one reviewer’s verdict and decide whether the flavor and price suit their preferences.
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Why American-Style Cheese Melts Smoothly
The Kitchn report explains that American cheese is generally made by combining other cheeses with emulsifiers, which help create a smooth texture. Wawrzyn’s earlier explainer, as described by the source, traced the development of American cheese to efforts to reduce waste. The article distinguishes Cooper Sharp White from standard packaged slices by noting that it uses milk as well as a blend of aged cheeses.
Funderburk’s usual grilled cheese combines leftover shredded cheddar and sliced provolone, according to her account. A colleague also suggested Provel, a regional specialty described in the report as a blend of cheddar, Swiss, and provolone. Cooper Sharp White stood out to her as a more accessible alternative with both American-style melt and a stronger, aged-cheese flavor.
“sharp American cheese”
— Andrea Rivera Wawrzyn, The Kitchn food editor, as quoted in the report
How Broad the Taste Test Was
The report does not say whether Funderburk tested Cooper Sharp White blind, how many sandwiches she made, or whether she compared it directly with cheddar and packaged American slices under identical conditions. It also does not provide independent testing or a wider panel’s ratings. The article’s “creamier” conclusion should therefore be understood as her reported experience rather than a verified result that applies to every recipe or palate.
The source does not provide a current price, store availability, or a complete ingredient label. It also does not specify the bread, cooking fat, pan temperature, or exact method used in the test, all of which can affect the finished sandwich.
A Home Test Can Settle Preference
The source article invites readers to share whether they have tried Cooper Sharp White in grilled cheese, but it does not announce a follow-up test or further reporting. For now, the next step for interested cooks is a straightforward personal comparison: make sandwiches with Cooper Sharp White and a preferred alternative using the same bread, amount of cheese, and cooking method. That can help separate the cheese’s flavor and melt from differences in preparation.
Until more testing is available, Cooper Sharp White is best framed as a recommended option from one Kitchn editor, not a settled replacement for cheddar or American cheese. The report gives no indication that the publication has planned additional testing.
Key Questions
What cheese did The Kitchn recommend for grilled cheese?
The Kitchn’s Celia Funderburk recommended Cooper Sharp White after testing it in a grilled cheese sandwich and reporting a creamy melt with a tangy flavor.
Is Cooper Sharp White the same as packaged American cheese?
No. The source describes Cooper Sharp White as an American-adjacent cheese made with milk and a blend of aged cheeses, unlike standard prepackaged American slices. The report says it retains a smooth melt while tasting sharper.
Did the report prove Cooper Sharp White is creamier than cheddar?
No. Funderburk praised its texture, but the article does not describe a controlled, side-by-side test against cheddar. The conclusion is one writer’s assessment, and results may vary with the recipe and cooking method.
How long is Cooper Sharp White aged, according to the report?
The Kitchn article says it is aged for 100 to 180 days. It contrasts that range with extra-sharp cheese, which the article says may be aged for 18 to 24 months or longer.
Source: rss
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