These picks will result in cheese pull perfection. 

By Jake Cohen
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Grilled cheese season is upon us. While there's never a bad time of year for this comfort food staple, these colder months have us craving the warmth of a gooey grilled cheese alongside a bowl of piping hot tomato soup. And it's never too late to become a master of this seemingly easy sandwich. If you’re just using whatever cheese you have on hand, you're missing out on the perfect combination of cheeses for optimal flavor and cheese pull (you still need to get that ‘gram).

If you’re looking for a one-stop-shop, Gruyère is the cheese for you. It has a bold, nutty flavor, and melts beautifully with enough structure to pull strands as far as your arms can reach. Additionally, Gruyère is rather universally adored, so you’re sure to please whatever crowd you’re serving. Just make sure the cheese is either coarsely grated or thinly sliced to ensure it has melts quickly and evenly.

That being said, if you want to experiment with multiple cheeses, embrace the beauty of American cheese. While this refrigerator staple may seem basic, you can’t argue with its ability to melt beautifully. If you go this route, try combining it with a cheese that’s going to pack a punch of flavor, such as sharp Cheddar, blue cheese or provolone.

RELATED: How to Make the Perfect Grilled Cheese

Now that the cheese is handled, make sure you use good quality bread, medium heat and plenty of butter. And for a perfect golden crust, a schmear of mayo on both sides of the bread helps seal the deal.