Hello everyone: I used to make a flawless cheese sauce with cheese,
worcestershire sauce, cream or milk and mustard powder.
Something happened recently and my cheese sauce is stringy. Obviously
it may be the type of cheese I'm using. What, in your collective
experiences, has been the best melting cheese? (Other than faux food
like Wispride or Velveeta--I don't want to use either of those.)
Thank you,
Stephanie

wrote:
> Hello everyone: I used to make a flawless cheese sauce with cheese,
> worcestershire sauce, cream or milk and mustard powder.
> Something happened recently and my cheese sauce is stringy. Obviously
> it may be the type of cheese I'm using. What, in your collective
> experiences, has been the best melting cheese? (Other than faux food
> like Wispride or Velveeta--I don't want to use either of those.)

Unless you indicate the *method* and type of cheese you used no one can
do more than offer wild speculation.

Sheldon

>I used to make a flawless cheese sauce with cheese,
>worcestershire sauce, cream or milk and mustard powder.
>Something happened recently and my cheese sauce is stringy. Obviously
>it may be the type of cheese I'm using.

Are you beginning with roux of butter and flour and then adding in
your milk and THEN adding the cheese slowly as the last step? Grating
the cheese on a box grater will ensure it's going to be incorporated
evenly and will melt relatively more quickly than adding it in big
hunks. It will string up if you just plop chunks in the bechamel.

On 28 May 2005 09:07:33 -0700, "Food For Thought"
> wrote:

>>I used to make a flawless cheese sauce with cheese,
>>worcestershire sauce, cream or milk and mustard powder.
>>Something happened recently and my cheese sauce is stringy. Obviously
>>it may be the type of cheese I'm using.
>
>Are you beginning with roux of butter and flour and then adding in
>your milk and THEN adding the cheese slowly as the last step? Grating
>the cheese on a box grater will ensure it's going to be incorporated
>evenly and will melt relatively more quickly than adding it in big
>hunks. It will string up if you just plop chunks in the bechamel.

Ditto above. Cheese will separate from other ingredients if heated too
much. Add cheese last, and turn heat down *low* as soon as it's
melted.

I use cheese sacue for veggies, and I use cheddar. Tillamook sharp (not
extra sharp) and it does fine every time.