PREPARE
Young cheeses
of all kinds (I
like cheddar,
Jack, blue,
feta, Gruyère,
Brie, and goat
cheeses)
Grate or
crumble. If using
in conjunction
with other
cooked
ingredients, toss
with them in a
small bowl after
parcooking them;
the residual heat
will help start the
melting process.Hard grating
cheeses like
Parmigiano-
Reggiano,
Cotija, and
Pecorino
Romano
Grate on a
Microplane and
add to the raw
eggs.