I don't really understand what you expect people to tell you. You can't change what the cheese is, cheese contains fat, and it comes out of the cheese during cooking. You can limit to a degree the amount, by using larger cuts or pieces of cheese. Finely grated cheese, even mozzarella will "oil off" to a good degree while cooking. Some people will start with very cold, nearly frozen cheese to limit browning and oiling off. The tried and true method still seems to be soaking it up with a napkin.