A cheese’s seemingly magical ability to soften and liquefy affects many delicious decisions in our lives. You choose mozzarella for your pizza anticipating hot, stretchy cheese threads that won’t surrender their grip on each gooey slice. Cheshire, a looser-flowing cheese, reigns supreme for coating steamed veggies with silken sauce.
Stringy or flowing are the two main characteristics that define a successful cheese “melt,” both offering mouth-watering applications.
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