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Hi All! This is a very basic question but after some weeks of cheese making and watching many videos  I  still don't grasp the part on processes/ingredients that make some cheese melt and others don't. Can anyone explain it to me, please? thank you in anticipation.

This article provides a good basic explanation of cheese melting:  http://www.finecooking.com/article/the-science-of-melting-cheese


Susan

Thanks Susan!

I think this explains it in a manner that is more useful to a cheese maker

https://www.cdr.wisc.edu/sites/default/files/pipelines/2000/pipeline_2000_vol12_01.pdf