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.

Members-Only Content


Created with Sketch.

Join today and get immediate access to this article, and to our entire database of more than 345,000 wine ratings. It only takes moments—but it will help you drink better all year long.


Already a member?     Sign In

WineRatings+ app: Download now for 365,000+ ratings.