Which cheese melts the best?

It's not a simple answer! "Best" depends on what you're looking for in melted cheese. Here's a breakdown:

For a smooth, creamy melt:

* Cheddar: A classic, readily available, and melts beautifully.

* Monterey Jack: Mild, melts easily, and good for sauces and dips.

* Gouda: Mild, nutty flavor, and melts smoothly.

* Havarti: Mild, buttery flavor, and melts beautifully.

For a stretchy, stringy melt:

* Mozzarella: The king of stretchy cheese, great for pizza and grilled cheese.

* Provolone: A bit more tangy than mozzarella, with a good stringy melt.

* Fontina: A slightly nutty flavor with a lovely, stretchy melt.

For a sharp, tangy melt:

* Gruyère: A sharp, nutty flavor, and melts into a smooth, creamy sauce.

* Cheddar: A classic choice, the sharper the cheddar, the more tangy the melt.

* Emmental: A Swiss cheese with large holes, melts well and adds a slightly sweet flavor.

Things to consider:

* Moisture content: High moisture cheeses melt more easily.

* Fat content: Higher fat cheeses melt better and create a creamier texture.

* Protein content: High protein cheeses tend to be less meltable.

Bonus tip: Don't be afraid to experiment! Try different cheese combinations for a unique flavor and texture.

Remember, the best cheese for melting depends on your personal preference and what you're making!