The quality of the cheese really doesn't affect its ability to melt much.
But the type of cheese does.
As does the fat content.
And, obviously, the technique used matters most.
The quality of the cheese will absolutely affect the taste of your final product.
Sorry, still have to disagree. I didn't do anything different with the "faux" cheese (and that's what I'm going to call that stuff even though it was supposedly real parm cheese) than I do with the good stuff. Used it in tomato-based sauce and used it to make alfredo for lunch for me since we had leftover pasta from the night before and still didn't get good melting results, not to mention taste. BTW, I make alfredo the original way with heavy cream, butter, nutmeg, pinch of salt and parm ONLY, at least as original as you can get in the U.S. since we don't get the cream that Italians can get so have to add butter to up the fat content. None of that flour-based bechemel for alfredo for me thank you very much.