Always melt grated cheese slowly over a low heat in a heavy-based pan. This will help prevent the melted cheese becoming stringy or grainy, or separating the oil. Not all cheeses melt well: each has a different fat and moisture level, which react differently to heat. For recommended melting cheeses, see box.
Correct Cheese that is melted gently over a low heat is smooth and glossy.
Incorrect Cheese that is melted too quickly over a high heat will separate into oily lumps.
