MELT-O-METER

There’s only one thing we like more than science, and that’s cheese-based science. For optimum meltability inside your sandwich, your fromage should have a ph of between approximately 5.3 and 5.8. Here’s our pick of the best toastie fillers…

1. GOUDA (pH around 5.3)

The nutty flavour matches deliciously with green apple and prosciutto.

2. MONTEREY JACK (pH around 5.3)

Found mainly in fancy burger pop-ups. Eat with sliced pastrami for New York deli style.

3. PARMESAN (pH around 5.4)

Add honey and fig for Mediterranean goodness – and double the gooeyness.

4. MANCHEGO (pH around 5.4)

Goes well with bacon (extra crispy) and dates. Buy it aged for added tanginess.

5. MOZZARELLA (pH around 5.5)

Soft, milky and enviably stringy. Add tuna, rosemary, red onion and capers.

6. GRUYERE (pH around 5.6)

The best melter of the bunch, with a balance of sweet and salty. Pair with onion and fennel.

7. SWISS (pH around 5.6)

Eat on toasted rye with corned beef, sauerkraut and mustard mayo – AKA a Reuben.

8. MILD CHEDDAR (pH around 5.8)

Old faithful Cheddar or red Leicester go with anything. Melt onto a fork if you want to.