Summary: Why does cheese melt the way it does? Why do some cheeses melt differently than others? And why is it that some cheeses don’t really melt at all? On this episode of Inside Trader Joe’s, our very own “Professor Matt” explains it all to you, with a little help from our resident cheese expert, Kim. From enzymes to acid, and fresh cheese to aged, we bring you the art and science behind one of the best ways to enjoy “milk’s leap toward immortality,” cheese. Stop what you’re doing and melt with us
