Soft cheese = stringy melt

Young/semi-firm cheese = creamy melt

Aged/hard cheeses = no/difficult to melt

Exceptions: halloumi and paneer will sear like meat and not melt

Pecorino and parmesan can be melted but will precipitate out of sauces if they are brought above 180 f (82.2 c)

An article on the science of cheese melting for the curious

I know, right! It would be cool to have info on some other common cheeses as well.

I’m wondering primarily which category parmesan falls under, but I think it’s more on the meltier side.

We’re fresh out

The super non-melty ones? Gordon Ramsay has them to make grilled cheese sandwiches.