Perfectly melted cheese is essential for nachos. The cheese is almost like a sauce, so knowing the melting point of your chosen cheese will ensure it doesn’t turn into glop.

A high-moisture cheese melts at a lower temperature. When heating cheese for melting, use a food thermometer to check when the temperature reaches 90 degrees Fahrenheit.

Stir and heat the cheese

evenly, gradually upping the temperature, but by no more than 50 degrees. If it’s heated too high or too fast, the cheese will have chunks of milk protein.