Meltability was lower in KC samples in comparison with ES samples regardless of the maturity degree of cheese (P < 0.05; data are not shown). The meltability of KC made of cheese with 1 week of maturity ranged within the interval of 99–105%. With the increasing maturity degree of cheese, the meltability of KC remained practically unchanged (P ≥ 0.05). The KC samples made of cheese with 16 weeks of maturity showed meltability up to 110%. On the other hand, the maturity degree of cheese significantly influenced meltability of ES (P < 0.05). The meltability of ES made of cheese with 1 week of maturity reached the values within 112–119%. ES samples made of cheeses with 16 weeks of maturity showed meltability within the interval of 127–135%.