Log In / Join Now

Magazine Archives: June 30, 2012

Go Ahead, Have a Meltdown

Sam Gugino
Issue: June 30, 2012

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.

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!

Already a member?

Job Opportunity

WineSpectator.com seeks an assistant editor in its New York City office to help develop content for its website, e-mail newsletters, social media platforms and apps. Candidates should have one to three years of journalism experience in a digital environment and be able to handle daily deadlines. Get more details.

WineRatings+ app: Download now for 300,000+ ratings.