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HOW TO MAKE ANY CHEESE MELT LIKE AMERICAN (ALMOST)<\/a><\/span>: I pretty much use munster and pepperjack on burgers, both of which melt like crazy no matter what you do. But if you prefer something else, this post will be relevant to your interests\u2013and it\u2019s kind of awesome in a \u201c\u2026that\u2019s chemistry, right? Or physics? Crap, it\u2019s really physics, isn\u2019t it?\u201d sense.<\/p>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"