Tillamook sells 90,000 grilled cheese sandwiches a yearthis is the cheese its chef uses.

Tillamook head chef, Josh Archibald, explains that, for them,cheddar is better.

on thick sourdough bread.

Side view of a grilled cheese sandwich on a toast, cut in half and placed on a plate

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By using a blend, we think we get the best of both worlds, he says.

The chef starts his grilled cheese sandwich in a warm pan, increasing the heat slightly as necessary.

Here are some of Archibalds tips:

A photo illustration of two packages of Tillamook cheddar slices: sharp cheddar and medium white cheddar

Simply Recipes / Tillamook