Shred the cheddar straight out of the refrigerator, while it’s still cold. You can also use pre-shredded cheddar, if you prefer, although it will have a better flavor if you shred it yourself. Divide the cheese into several small, heat safe bowls. Ramekins would be a good choice. This method is best used when you only need to melt small amounts of cheddar. For example, you could steam-melt cheese to put on hamburgers for a rich, delicious flavor. Fill a saucepan one-third full or less with water and bring it to a rolling boil on your stovetop. Once the water reaches a boil, reduce the temperature of the burner to keep the water at a simmer.
ضع الجبن الشيدر في وعاء قابل للاستخدام داخل الفرن. أضف الماء إلى قِدر مناسب وضعه على نار عالية على الموقد. بذلك تكون قد انتهيت.