Artisan cheese melts · Sydney, Australia

Ordinary isn’t
an option. Melt the extraordinary.

Premium cheese slices layered with real, fire-kissed inclusions — smoky bacon, caramelised onions, chorizo, grilled pineapple — each disc a taste of a place worth remembering. Peel one off, lay it on the grill’s best work, and watch the moment change.

Explore the melts See how they’re made
Texas Smoke melt — molten cheddar and hickory BBQ sauce cascading down a bacon burger
Real artisan inclusions Five flavours of the world Made for the BBQ moment
The Craft

Every melt begins over fire.

The finished Meltissimo cheese disc — roasted red pepper, crispy bacon and caramelised red onion embedded in creamy artisan cheese ONE PERFECT MELT
Crispy hickory-smoked bacon piecesBaconhickory-smoked
Slow-caramelised red onionsRed onionsslow-caramelised
Fire-crisped chorizo slicesChorizofire-crisped
Butter-sautéed mushroomsMushroomsbutter-sautéed
Char-grilled pineapple cubesPineapplechar-grilled
Fire-roasted red pepper stripsPeppersfire-roasted
Sun-dried tomatoesTomatoessun-dried
Smoked paprikaSmoked paprikaslow-toasted

First, the fire — chorizo crisped, onions caramelised, mushrooms sautéed in butter. No shortcuts.

Then they melt into one another — folding into molten artisan cheese —

— and set into one perfect disc, real pieces suspended in every slice. Ready for the grill.

The Melts

Five discs. Five places. Five stories.

Every Meltissimo flavour is a postcard you can taste — built from the ingredients, fire and feeling of somewhere unforgettable. The multi-pack carries all five, each slice in its own peel-off mould.

Tuscany Blaze — provolone melt cascading over a sausage burger Tuscany · IT

Tuscany BlazeThe sausage sensation slice

Velvety provolone infused with spicy Italian sausage, sun-dried tomato pesto and caramelised red onions. Rustic countryside boldness, melted onto the burger.

Why this melt“I once sat beneath a cypress tree outside a trattoria in Grosseto… that afternoon melted into me. This is my tribute to the sun-kissed flavour of Tuscany.”
Texas Smoke — cheddar melt with smoky bacon and BBQ sauce on a burger Texas · USA

Texas SmokeThe BBQ bacon burger slice

A gooey cheddar blanket studded with smoky bacon and crispy caramelised onion, kissed with hickory barbecue sauce. Texan swagger — no smoker required.

Why this melt“A humid Texan evening, cold beer, strangers who felt like friends around a pit smoker outside Austin. That first bite melted more than cheese — it melted barriers.”
Montreux Melt — Swiss cheese and sautéed mushrooms melting over a burger Montreux · CH

Montreux MeltThe Swiss mushroom burger slice

Creamy Swiss cheese crowned with a medley of earthy butter-sautéed mushrooms. Smooth alpine richness and deep umami in every bite.

Why this melt“Lakeside paths in Montreux, a small chalet, buttery mushrooms under bubbling Swiss cheese. The Alps, the lake, the comfort — this melt brings that alpine soul to the burger.”
Barcelona Flame — white cheddar and chorizo melt on a burger Barcelona · ES

Barcelona FlameThe chorizo español burger slice

White cheddar woven with smoky chorizo crumbles, fire-roasted red peppers, caramelised onions and a bold dollop of garlic aioli. Catalan fire, on a bun.

Why this melt“Barcelona alleys, chorizo-stained fingers, flamenco humming in the background. This melt is my edible postcard from the night fire, spice and freedom collided.”
Honolulu Pop — cheddar melt with grilled pineapple and ham on a burger Honolulu · HI

Honolulu PopThe Hawaiian burger slice

Hawaiian-inspired cheddar infused with char-grilled pineapple, tangy teriyaki and savoury ham. Sweet meets salty in a juicy, tropical explosion.

Why this melt“Grilled pineapple at a beach BBQ in Honolulu, bare feet in the sand, the sunset melting into the sea. This is my postcard from paradise.”

The Explorer PackAll five melts · One slim box

Five destinations in individual peel-off moulds, refrigerated and ready for the grill. First run reserved for our Melt Tasters Panel.

The Ritual

Three moves between ordinary and extraordinary.

i. Peel

Lift it from the mould

Each slice sits in its own peel-off mould — pick your destination straight from the slim pack, no knives, no mess.

ii. Place

Lay it on the heat

Onto the burger or snag while it’s still on the grill. The inclusions wake up first — bacon, onion, chorizo catching the heat.

iii. Melt

Watch the moment turn

The disc cascades over the edges, the table leans in, and someone asks the question we built this brand for: “which one is that?”

Meltissimo’s founder cooking cheese and onions in a cast-iron pan over a campfire in the Canadian Rockies at sunset
Why Meltissimo

It started with cheese bubbling over an open grill in the Rockies.

Our founder grew up in the Canadian Rockies, where food was simple but soulful — cheese melting over open flames, shared under mountain skies. Years of travel added the rest: Tuscan trattorias, Texan pit smokers, alpine chalets, Barcelona’s late-night alleys, a Honolulu beach at sunset.

Meltissimo fuses those two things — the simplicity of home, melted with the richness of everywhere since. Each melt is more than cheese. It’s a moment, a place, a story.

“I hope you find one that melts something meaningful into your own.”

The Melt Tasters Panel

Taste them before the world does.

We’re hand-picking a small panel of flavour explorers in Sydney to taste the first melts off the line, vote on the hero flavours, and shape what goes in the launch pack. Real seats at a real grill — not a survey.

Limited places. Sydney-based tastings, first sessions announced soon.