There are considerable variances in cheese consistency, this will cause a spectrum of temperatures to cause cheese to melt.
The most consistent factor is the solid milk fat, then the variables increase dramatically, moisture levels and age are also factors in the melting point:
"At about 90°F, the solid milk fat in the cheese begins to liquefy, the cheese softens, and beads of melted fat rise to the surface. As the cheese gets hotter, the bonds holding together the casein proteins (the principal proteins in cheese) break, and the cheese collapses into a thick fluid. This complete melting occurs at about 130°F for soft, high-moisture cheeses like mozzarella, around 150°F for aged, low-moisture cheeses like Cheddar and Swiss, and 180°F for hard, dry grating cheeses like Parmigiano-Reggiano.
One is moisture content. High-moisture cheeses, like mozzarella, cream cheese, and Brie, flow more easily than dry hard cheeses. In moist cheese, the proteins are loosely packed with lots of water interspersed between them, so they readily liquefy. But hard cheeses contain so little water that when they melt, they don’t completely liquefy. Take pizza, for example: Mozzarella melts into a liquid pool on top of the pizza, while specks of Parmigiano-Reggiano stay separate on the same pizza even after the Parmigiano melts.
The age of a cheese also affects how it melts. A glue of calcium atoms holds the casein molecules together. When cheese is heated, the calcium glue dissolves, and the casein molecules separate. In fresh, unaged cheese, the casein molecules are large and stretchy, and they tend to get tangled into ropes, which is why melted fresh mozzarella is stringy. During aging, the casein molecules get attacked by ripening enzymes, which break the casein into small pieces. When an aged cheese like Cheddar melts, these little pieces of casein flow without tangling, and the cheese melts smoothly.
Factors like fat content and acidity play a role in how a cheese melts. Cheeses like Cheshire and Leicester are relatively high in fat, which makes them good melters. Cheeses that are high in acid, however, such as Swiss-style Emmentaler and Gruyère, become stringy when melted. And cheeses that are curded with acid rather than animal rennet–Indian paneer, Greek haloumi, Mexican queso blanco, Italian ricotta, most fresh goat cheeses, and most vegetarian cheeses–don’t melt at all. The acid dissolves the calcium glue that normally holds a cheese together. Unlike good melting cheeses, acid-curded cheeses are held together not by calcium, but simply by the casein proteins binding to one another in microscopic clumps. When acid-curded cheeses are heated, the protein bonds tighten, forcing out any water. As the water evaporates, there isn’t enough moisture left in the cheese to allow it to liquefy. Instead, the protein in the cheese solidifies further. That’s why queso blanco and paneer can be simmered or fried without melting, and why ricotta and fresh goat cheeses retain their shape in cooked ravioli and manicotti."
https://www.thisisinsider.com/the-best-cheeses-for-melting-2016-10https://www.reddit.com/r/food/comments/2vtva0/a_guide_to_how_different_cheese...https://www.finecooking.com/article/the-science-of-melting-cheese
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