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.

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