If you want to add cheese of any kind, do it in the last half-minute of the process. Don't overcook it. For an 1000W microwave lamp running at 100% power:



slice of cheddar, gouda, emmentaler: 10s

farmhouse cheeses, very fat, but somewhat dry, lightly astringent: 20-30s

extra-dry cheese like italian Parmesan: 30s-1minute -> this is your best bet!



Don't microwave blue-green cheeses. Nasty. Most should be eaten cold.

You may have some success with light white cheeses such as Brie, Camembert, certain regional varieties. Greek feta is not a good idea either.



Avoid factory-melt cheeses. They use various potassium salts which still linger. Microwaving them further transforms the composition of the cheese, making it unsuitable for eating, if not toxic.