Several factors affect melting ability. One is moisture content. High-moisture cheeses, like mozzarella, cream cheese, and Brie, flow more easily than dry hard cheeses. ... But hard cheeses contain so little water that when they melt, they don't completely liquefy.

Why does cheese not melt?

Moisture: A cheese's ability to melt well depends on a number of factors. The first — and perhaps the most important — is moisture. A cheese with more moisture will also have more loosely packed milk proteins, which separate more easily when heated. ... Fat: Cheeses also melt better when they're higher in fat.

How do you fix cheese that won't melt?

Solution 1 of 8: Simmer In Low Heat

Often the cheese gets burnt right away instead of melting. This is because the cheese is put in a high heat which it can't endure. As a result, it burns. Now that your cheese is already not melting, try to simmer it in low heat for quite some time.