The low melt processed cheese is made with natural cheese but specially developed to withstand baking at high temperatures or for a long period of time, without losing its shape, consistency and form.

The more moisture in a cheese, the better it melts. Goddu says that certain cheddars and goudas with a high moisture content can be good options for making a more budget-friendly fondue.

The problem with vegan cheese isn’t so much taste as it is texture, Souza said. “Stretching and melting is such an important part of cheese. [When it comes to] non dairy cheeses, this is an ...