A star rating of 4 out of 5. Try a new twist on bruschetta, topped with burrata, broad beans, sugar snap peas, toppings for cold brie cheese, mint and chilli.

A star rating of 5 out of 5. Slow-roast late summer tomatoes to make them extra sweet and flavourful. The big mushrooms cook to a moist meatiness under their cloak of peppers and melting goat’s cheese, a veggie dish anyone will enjoy. A star rating of 0 out of 5. Please log in with your username or email to continue. By using our site, you agree to our cookie policy.

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Cheese can either be melted over the stove or on the microwave. Make sure to choose a type of cheese that will actually melt and add some starch and liquid to prevent the cheese from becoming stringy. Heat the cheese over low heat or in small increments in a microwave until it just starts to melt. Harder cheeses have a lower melting point.

These cheeses are the types that are more frequently used in sauces, in dishes like grilled cheese, and as the base for soups. Cheddar, Gruyere, and Swiss cheese are great cheeses for melting. Reduced fat cheeses can melt, but they may take longer to melt and be tougher during stirring. Low-fat and low-moisture cheeses, such as Parmesan and Romano, burn easily and do not melt into a dip-like consistency. Extremely soft cheeses, like feta and ricotta, will never melt and should be avoided when making melted cheese. Grate, shred, or slice your cheese. Cheese will melt quicker if it’s cut into smaller portions.