A while back I posted a gratin with cheese that was melted but retained its shape.  It was pregrated extra sharp cheddar from Wegmans.   I had wondered if the starch they coat it with interfered with melting and flowing.   Turns out there was a lot of starch, it turned the washing water milky.    Below is washed cheese on the left and unwashed on the right after broiling.  Washed melted much better.  
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