I have had my fair share of eating cheese and experimenting with them. Sometimes they come out heavenly while other times, it turn out to be a huge flop. Usually when it flops, it's because I am expecting the cheese to melt and it doesn't.
So my question is, what properties of cheese determines how well the cheese melts? This way I can determine in the future whether a cheese I am about to experiment with is meltable. Are there physical indicators that I can see and feel that can help me determine a cheese's meltability?
Is there a special way to increase how well cheese melts? I have noticed that some cheese melt slightly on the outside but the inside turn rubbery and doesn't melt.