• Stovetop@lemmy.world
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    6 days ago

    It could be the cheese basically sealing in moisture from the sauce. Usually the cheese itself isn’t too wet, just oily, but if it completely covers a wet sauce and prevents that moisture from escaping, I think that would do it.

    • snooggums@lemmy.world
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      6 days ago

      That could be a factor as well. Keeping the moisture in would keep the crust from drying on top of the increase thermal mass of the cheese itself.