https://en.wikipedia.org/wiki/Fermented_bean_curd https://en.wikipedia.org/wiki/Fermented_bean_curd It doesn't "melt" in the sense that it softens and becomes

https://en.wikipedia.org/wiki/Fermented_bean_curd https://en.wikipedia.org/wiki/Fermented_bean_curd It doesn't "melt" in the sense that it softens and becomes stringy when heated (eg. Mozzarella), but you can "dissolve" this kind of tofu in water, or at least you can make it a sauce-like consistency by adding water. It has vaguely cheese-like flavor, more akin to the softer, ripened cheeses or the blue cheeses, but not so much the harder cheeses like cheddar. Should be widely available, try it some time. Usually it's not directly eaten, but more of a condiment or for adding flavor to a dish in a similar way as soy sauce.