Julie Bove wrote:
> "DavidW" > wrote in message
>> pltrgyst wrote:
>>
>>> the resulting filaments should be so fine that they
>>> almost instantly melt into the sauce, and their shape makes no
>>> difference.
>>
>> Some of it melts, but most of a pile of 20g does not melt. As you
>> mix it through some melts, but in a mouthful you also get some
>> unmelted cheese.
>
> Perhaps you are using too much cheese.

I'm using the amount I like. I don't mind that some is not melted. That's why
the texture is important. Pasta sauce is best smothered in cheese, not just a
little sprinkle that most people seem to use.