Is There A Better Way To Make Cheddar Cheese Sauce From Fresh Cheddar?
When I try to make cheddar cheese sauce it never quite melts well. The sauce is stringy and lumpy. I use fresh cheddar from the market and cream or whole milk. I know other cooks have had much more of a success with it. What am I doing wrong?
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Yes grind it while its still fresh. Keep it regfrigorted for about a day or so if that doesn't work try seasoning
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