Thank the cheese lords for science. Now your grilled cheese creations can be the melty, gooey mess that we all know and love. The secret is to use Gouda, Gruyére or Manchego cheese. Or hell, just go ahead and use all three of them.

According to Reactions, a video series dedicated to all things food- and chemistry-related and started by the American Chemical Society, the best melting cheeses have an acidity of pH 5.3-5.5, which includes some Roqueforts, Parmesan and Edam.

That’s just the basis of the most delicious piece of knowledge you save in your mind vault. Learn more and indulge your eyes in the cheesy goodness that Reactions has provided below.