Very much depends on the cheese. Most American type cheeses? Yeah, probably. But there are so many great aged cheeses out there, which are infinitely better not melted.

I spent the last couple of years selling and eating fancy cheeses and I’d say that isn’t true. Some are better melted, some I let come to room temperature long before eating and some (almost none, though) I prefer cold.

Trust me, some cheeses will turn into an oily puddle when melted.

My guess is your experience is with young, semisoft, and American cheeses?