Some cheeses are designed to melt. Others won’t melt no matter what (including cottage, ricotta, feta and hard Italian cheeses). Cheese melts best under medium temperatures. The more you use, the more pronounced the flavor.

Stretchy, stringy (Best on pizza and panini)

Mozzarella (fresh, aged or smoked)
Provolone
String cheese
Fresh cheddar cheese curds

Smooth, creamy (Best for toasted sandwiches, stuffing vegetables, topping casseroles and baking)

American (processed cheese)
Asagio
Brick (Farmer’s cheese)
Butter cheese
Cheddar
Emmenthaler (Swiss)
Gruyere
Havarti
Monterey Jack
Gouda

The Repository