Cooking cheese
Cheese, like eggs, should be cooked at low temperatures and never overcooked.
Melt cheese over simmering water, or add it to a hot mixture. Add cheese to a sauce after the sauce is cooked and heat only long enough to melt the cheese. Add cheese to an omelet just before folding.
Bake casseroles containing cheese at low to moderate temperatures. To keep cheese toppings from toughening or hardening, cover the cheese with crumbs or add cheese just a few minutes before the casserole comes out of the oven.
Cheese blends more readily with other ingredients and melts more quickly if you shred or dice it first.