41.   Stir in the Gouda, and continue stirring just until the cheese melts.

42.   Stir in Velveeta and cream cheese cubes and cook until cheese has melted, stirring continuously.

43.   Stir until the cheese has melted and the sauce is smooth, creamy and all yellow.

44.   Stick under the broiler until the cheese melts.

45.   The cheese should melt and become one with the hot wine.

46.   The higher the fat content, the faster the cheese will melt.

47.   The shredded cheese melted into the dough to produce a puff-pastry-like crust that paired well with the tart, cinnamon-sweet apples.

48.   Then add the cheese and seasonings, and stir as briefly as possible, until the cheese just melts.

49.   This was like watching cheese melt on a grill.

50.   Toast thick sourdough croutons topped with grated Swiss cheese until the cheese melts and is bubbly.