While it's possible to melt cheese in the microwave, this method is less reliable, and you run the risk of overheating or burning the cheese, resulting in an unappealing texture for your sauce. Well, the secret to success lies in knowing the right way to melt cheese for a perfectly textured result. Plus, this method allows you to customize your cheese sauce to your liking, whether you prefer a thin, pourable consistency or a thicker, creamier texture. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average.

Your most reliable melting cheeses will be young, moist, rennet-set cheeses that are easily sliced at room temperature. Please be aware that unless expressly indicated otherwise, product packaging may vary from what is shown on this listing. Throw in a bar of Cadbury's Dairy Milk Chocolate or a bar of Divine Dark Chocolate and you will be a happy bunny! Fontina can be buttery and a bit fruity; Fontina Val d'Aosta, from Italy's Aosta Valley, is firmer, more pungent, and nuttier (and always made of raw milk). Working with a cheese piece at a time, first dip the cheese in the flour, then in the egg, and finally in the breadcrumbs and za'atar mixture.Cook for a couple of mins until crisp and golden, brush the uncooked side with oil, then flip over for another few mins.

The perfect cheese melt should have to have a light, crisp wafer coating that gives way to a silky smooth cheesy filling, in this case one with the nutty, sweetness of a mature Gouda. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use.

If you do require precise ingredient information you should consult the manufacturer, whose contact details will appear on the packaging or label. They also have a higher moisture content than Extra Sharp and Seriously Sharp Cheddar and are, therefore, easier to melt. That means that sometimes, pre-shredded cheese won’t melt as easily as it would if you grated a cheese block yourself!