Subway Cheeses

Dear Subway:

I eat a Subway sandwich at least once a week, and I thoroughly enjoy it. That said, I have always been disappointed in how weak the cheese options are. In theory, the cheeses sound pretty tasty: provolone (yum), Swiss (who doesn't love a nice, sharp Swiss?), American (tried and true), and the rarely offered shredded cheddar.

Unfortunately, the theory doesn't pan out in practice. In practice, the cheeses all taste the same: bland, rubbery, and processed. They all look the same too, and tend to be lumped into one big pile together. Ordinarily, I'd just chalk this up to the sandwich joint being crappy. But Subway isn't crappy. It's delicious. You have it in you to have good cheeses, and I know just what you need to do to make them better.

You need to sharpen those cheeses up. More flavor. I'm not saying make them into Roquefort or Limburger--just something with a little more... taste. Give it a little tang. And make that provolone stinkier. That's how it should taste. And try using Alpine Swiss cheese. Or at least make the holes in the regular Swiss more conspicuous. And the American? That should be orange, if for no other reason than to distinguish it from the other cheeses.

However you choose to spruce up the cheese options, I'm confident you'd get a great response. I've heard many friends and strangers with this same complaint about your otherwise fine establishment. If you really wanted to do it right, you should start a campaign advertising that you've revamped your cheese options. Maybe use Boar's Head cheeses! People love Boar's Head, and they totally respect the name.

Respectfully yours,

Christopher W.