what kind of cheese is on a reuben
A classic Reuben is made with Swiss cheese , typically an Emmental-style Swiss that melts smoothly and has a mild, nutty flavor that balances the salty corned beef and tangy sauerkraut.
Quick Scoop
- Traditional answer to “what kind of cheese is on a Reuben?” → Swiss cheese (often labeled just “Swiss,” sometimes specifically Emmental-style).
- Why Swiss? It melts easily, is mild but nutty, and doesn’t overpower the meat, sauerkraut, or Russian/Thousand Island dressing.
- In most delis today, if you order a Reuben and don’t specify, you’ll almost always get Swiss cheese by default.
Classic Reuben Cheese
A traditional Reuben is built on rye bread with corned beef, sauerkraut, Russian or Thousand Island dressing, and melted Swiss cheese. The Swiss is usually thinly sliced so it melts quickly and evenly, giving that gooey layer that holds everything together.
Key points about the classic cheese:
- Type: Swiss cheese (often Emmental or Emmental-style “Swiss”).
- Flavor: Mild, slightly sweet, nutty; designed to complement, not dominate.
- Role: Balances salty corned beef and sour sauerkraut, ties flavors together.
Common Variations (If You Want to Experiment)
While purists insist “Reuben = Swiss,” lots of modern recipes and blogs play with other cheeses.
Some popular twists:
- Cheddar
- Brings a sharper, richer bite; sometimes blended with Swiss for more complexity.
* Works best as mild or medium so it doesn’t completely overpower the sandwich.
- Mozzarella or Provolone
- Very melty and stretchy with a mild flavor, used in some home and restaurant variations.
* Keeps the spirit of a Reuben but softens the tangy profile.
- Other specialty cheeses
- Some guides mention Gruyère or even blue cheese, brie, or goat cheese for bold “gourmet” takes, though these are clearly non-traditional spins.
Quick Table: Reuben Cheese Options
| Cheese | Traditional? | Flavor & Effect on Reuben |
|---|---|---|
| Swiss (Emmental-style) | Yes – classic standard | [3][5][7]Mild, nutty, melts smoothly; balances corned beef and sauerkraut without overpowering. | [5][7][9]
| Cheddar | No – modern variation | [5][1]Sharper, more pronounced flavor; good in blends with Swiss for extra punch. | [1][5]
| Mozzarella / Provolone | No – “softer” twist | [9][5]Very melty, mild; makes a creamier, less tangy-feeling Reuben. | [9][5]
| Gruyère, blue, goat, etc. | No – specialty spins | [3][1]Stronger or more complex flavors; turns it into a gourmet-style variant rather than a textbook Reuben. | [3][1]
Mini FAQ + Today’s “Forum Energy”
Food blogs and recipe sites still describe Swiss as the “gold standard” on a Reuben in their most recent posts and guides, even when they suggest alternatives. Current online recipes from 2024–2025 tend to treat swaps like cheddar or mozzarella as fun riffs, but they usually label them clearly as variations, not the definitive version.
So if you’re aiming for a classic deli-style Reuben: use Swiss. If you’re just making something Reuben-inspired at home, you can absolutely experiment—but once you move far from Swiss, you’re in “Reuben remix” territory, not the canonical sandwich.
Bottom note: Information gathered from public forums or data available on the internet and portrayed here.