The best mozzarella for cooking at high temperatures is low-moisture. Cheese is composed of protein, fat, water, and acid (read more about cheese components here) in different percentages. These ...

the melting process will become smoother if it's removed first. Provolone is the best substitute for fontina, but you can ...

Cheese isn't as cut and dry as it may seem. Here are 14 different cheeses that can help take your meals to the next level, ...

But thoroughly melted cheese doesn’t act like typical melted substances. When ice, butter and chocolate melt,: they flow and drip. In contrast, mozzarella oozes and stretches, making it the poster ...