Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
16 minutes ago, liuzhou said:I see a difference between 'melted cheese, my preference and 'melty cheese'. The latter, for me, describes cheese that can be melted but may not have been melted. Meltable may be better.
Yes, this. "De-solidified" would be more fun, though.
15 minutes ago, liuzhou said:I see a difference between 'melted cheese, my preference and 'melty cheese'. The latter, for me, describes cheese that can be melted but may not have been melted. Meltable may be better.
Yes, this. "De-solidified" would be more fun, though. 
By Duvel,
