I'd go with a smoked swiss or gruyere or even a smoked provolone.

Provolone isn't as bad but swiss is definitely not "melty" in the sense he's wanting...

Shredded swiss will melt the same as Colby (and much better than asiago) but if you want a more spoonable melted swiss(or gruyere), just add a bit of white wine and flour to stabilize it.

Fontina

Or just use Queso. :D

I voted queso blanco, it has a mild flavor that goes with just about anything and is very melty.

Head cheese

Peter cheese.

Asiago is probably too salty

Velveeta is only for kids and trailer trash

Queso Blanco is OK

My write in candidate would be something like shredded gruyere or emmental or raclette. They all melt nice without overpowering flavors or salt

The more I think about it, the more I think you and Austin are right about Gruyère.

Then again, this is for Rausch. Pretty sure French cheese is a non-starter.

I was going to say slicked pepperjack.

Pepperjack owns.

Go with Pepperjack.

He could view it as a prompt surrender to his mandible.

The problem is that pepperjack dramatically alters the flavor profile. It wouldn't be any different than putting peppers on separately...

I think it'd fit, depending on how the pulled pork is seasoned.

True on the French part, though technically it's just the French speaking part of Switzerland... but if he wanted to go full GERMAN there is actually a GREAT choice here but it's hard to find. Rauchkäse (or Bruder Basil) mild semi-soft smoked cheese that melts easily. If he can find it, it really is a perfect fit... but good luck finding it.