Just the Facts: Melting

By: Food Network Magazine
FN1113121_CHEESE_STACK_02_MELTED_002.tif

FN1113121_CHEESE_STACK_02_MELTED_002.tif

Food Stylist: Jamie Kimm

Photo by: Levi Brown

Levi Brown

Stretchy Melters

Instead of oozing, these get stringy and elastic when melted — good for when you want the cheese to stay put, like on pizza.

Creamy Melters

These are smooth when melted — ideal for sauces and dips.

Non-Melters

These soften slightly when heated, but they keep their shape.

Keep Reading

Next Up

Melting Cheese on Burgers

Bobby Flay, the King of Burgers, explains his secret to perfectly melted cheese, every time.

Just the Facts: Cherries

Learn how to pick (and pit) cherries like a pro with this guide from Food Network Magazine.

Cream Cheese — Iron Chef America Ingredients 101

Cream cheese is a soft, fresh, unripened cheese that is made from a combination of milk and heavy cream.