The University of Wisconsin (UW) Melt Profiler was operated under convection and conduction heating modes for evaluating the melt/flow properties of cheese. Five processed cheeses, each with a different solid fat index (SFI = 1+, 5−, 5+, 6− and 8+), were tested. In general, the higher the SFI of the cheese, the lower the time and temperature at the softening point. Similar trends were also observed between the cheese SFI values and the time and temperature at the rapid flow point. As conduction heating is more effective than convection heating, the heating method affected the cheese melt/flow parameters remarkably. Furthermore, TSP and TRF tended to be higher when the cheeses were tested at higher temperatures.