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There are many cheeses that do well under heat, from Gruyère to Gorgonzola, cheddar to Cheez Whiz (for authentic Philly cheesesteaks). Even when melting cheese is de rigueur, like for macaroni and cheese, pizza and French onion soup, there is room for creativity. Wine Spectator's Sam Gugino explains.
For the full article, check out the new issue of Wine Spectator, on newsstands June 5, 2012.
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