How do you melt cheese so that its a smooth sauce and not stringy?

Question

I have found a good mix of ingredients for flavor but the cheese is always stringy. I have tried the stove top and a crock pot. I also tried different cheeses, Chedder, MJ, and Colby and it always comes out the same. Any suggestions?

Answer 1

Add a bit of white wine to your sauce while it's cooking and it will prevent stringiness. It has something to do with binding with the proteins in the cheese. It works every time and adds nice flavor. Also, cook it over very low heat. That will help as well.

Answer 2

Melted Cheese Sauce

Answer 3

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RE:
How do you melt cheese so that its a smooth sauce and not stringy?
I have found a good mix of ingredients for flavor but the cheese is always stringy. I have tried the stove top and a crock pot. I also tried different cheeses, Chedder, MJ, and Colby and it always comes out the same. Any suggestions?

Answer 4

make a cheese sauce with the basic flour white sauce.

1 tablespoon butter melted in a pan on a low heat.
Add flour alittle at a time untill it makes a thick paste.
Take it off the heat and add alittle cold milk at a time, working it into the paste.
Keep doing that untill it gets to be a bit watered down.
Put it back on the low heat and stir making sure it stays smooth.
Add milk alittle at a time as it thickens.
It is done cooking when it stops thickening.
If it thickens to fast, take it off the heat for a few seconds while stirring.

To this basic white sauce add a bunch of cheese, any cheese, as much as you want. add salt and pepper too.

This is great on veggies and makes a yummy pasta sauce

Answer 5

To make a good cheese sauce try this.

Take a tablespoonful of plain flour and put it in a pan with some butter. Mix it with a wooden spoon until it makes a roux (a sort of paste). Put it on a gentle heat and add 1/2 pint milk, stirring continually until the roux is absorbed. Do not boil, simmer gently. Add 2 - 4 oz of grated cheese depending on taste, cheddar is good, and stir in. When the sauce thickens take it off the heat and use it. You can use this for dishes such as cauliflower cheese or gratin dauphinoise (Slices of par boiled potato layered with chopped onions and sprinkled with pepper, single cream and cheese with the top layer being cheese. Pour the sauce over and bake in an oven for 20 - 30 mins at 180 deg C.

Answer 6

Most cheese will melt smoothly. Make sure you make a smooth white sauce, first, though. Add your flour to the butter and stir well, cooking a bit until brown. Add your milk and stir constantly until smooth before you add the cheese. This will make a wonderful cheese sauce.

Answer 7

I make a lemon butter cream sauce with parm in it that doesn't string up. Melt one pad of butter in medium sauce pan over low-medium heat. Add 1 garlic clove, 1/2 cup of heavy cream, zest of 1 lemon and a couple squirts of the lemon juice and a tiny dash of freshly ground nutmeg. Once ingredients are combined whisk 1/3-1/2 cup of freshly shreaded parmasean. Works well w/ pasta and shrimp.

Answer 8

Make sure that you start with finely shredded, grated, or chopped cheese. Place the cheese and other ingredients into a heavy-bottomed saucepan, then use a low heat to melt the cheese, stirring constantly.

So, remember: shred the cheese and whisk constantly on low heat!

Answer 9

you could make a flour base sauce its butter in a pan melt it and then put some flour I'd say 1/2 stick and about a table spoon of flour cook aliitle make like a gravy with about a cup of milk and then add cheese thats how I make all my cheese sauces.It doesnt taste bad.

Answer 10

have you ever tried cheese soup like campell's or nacho cheese in a jar or velvetta cut in chunk's add a spoon of butter and a 1/2 cup milk and other stuff like salsa if desired