Have you ever gotten all excited to make a grilled cheese and then... your cheese just doesn't melt? Or maybe it breaks, separating into a tough, stringy mass surrounded by a pool of oil? Luckily, there are ways to know what you're getting into before that happens. Science ways.
Want to reliably tell whether the cheese you're buying is gonna dominate the melting game or stay nice and solid for cooking or grilling? Wish you could make any melting cheese melt better?
The Science of Melting Cheese.