Just the Facts: Melting

By: Food Network Magazine
Related To:
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

But I Just Want Some Pizza!?!

Pizza is many folks' an on-the-go lunch or dinner choice and a staple at kids' birthday parties. I’m not one to resist a tempting slice (it’s my favorite food, second to chocolate), but I can enjoy one without overindulging -- here’s how.

The Beauty of Halloumi (and Other Melt-Resistant Cheeses)

Try frying non-melting cheeses like halloumi and paneer, or use them in place of their gooier counterparts on pizza.

Just the Facts: How to Temper Chocolate

Learn how to temper chocolate like a pro from Food Network Magazine.

Just the Facts: Whipped Cream

Learn how to make a perfect batch of whipped cream from Food Network Magazine.