Meltable Cheeses

While many of the recipes in chapters 1 and 2 make fabulous cheeses suitable for a cheese platter or just plain noshing, this is the go-to chapter for cheeses that melt and, to a degree, stretch. As with their dairy counterparts, it is the fat content (oil in this case) that helps with melting, so these are higher in fat than most of the cheeses in this book. However, if you’ve been craving a gooey, melty, stretchy topping for your pizza or gratin and are willing to occasionally toss caution to the wind, you’re in the right place. Some of these cheeses are also delicious eaten plain—no melting required!