Sandy, I've heard that the cheese you buy at the supermarket, already grated in a bag, has something added to it that increases its "plasticity," making it less likely to melt well. I've noticed this seems to be true if you just use a little bit of pre-grated cheese; but when added in mounds, it does melt OK. I'm thinking, though, that your best bet might be making your own Velveeta-style cheese, and using that. Cheese with Velveeta's consistency is supremely meltable. See our blog post on making your own cheese; and use a combination of mozzarella (for meltability) and sharp cheddar (for flavor) as your base. Let us know how that works for you, OK? Cheers — PJH

• Reply