question. we made a chilis in cheese sauce. 5c monterey jack. it is suppose to blend

[seabeyond]

smoothly. add heavy cream and creme fraiche and the cheese. and suppose to be a rich, creamy sauce. i could not get the cheese to blend into the liquid. our grocery store limits us to an off brand on the jack cheese and i swear the stuff is fake cheese. we ended up with a lump of melted cheese. even tried a blender and nope.... liquid still separated out of the lump of cheese.

has anyone had experience with this? has our cheese been manipulated so, that it doesnt do what it is suppose anymore.

not a huge cook. so use little words.

not really lounge, but.... doesnt belong anywhere else but cooking.

[fizzgig]

1. did you heat the cream before adding the cheese?

did you add the cheese all at once? was it pre-shredded or did you get the block and shred it?

i've made cheese sauces with store brand cheddar before and it came out fine. heat the cream not quite to boiling (i do that over medium to medium high heat) and then add the cheese a handful at a time and whisking it completely in before adding the next handful.

i've never made a cheese sauce using monterey jack, so i don't know if it melts differently, but i can't imagine that it would.

i would suggest cross-posting this in cooking and baking, there are far more knowledgeable people than i there.

[seabeyond]

2. i will put in cooking in the morning. ya, the cream ws bubblin.

put large amount in at a time and was shredded, not pre shredded. it is good to hear that a cheese will do it. thanks.