meters!
Cheese Sauces and Soups When cheese is
used to bring flavor and richness to a sauce
(Gruyère or Parmesan in French sauce
Mornay, Fontina in Italian fonduta) or a soup,
the aim is to integrate the cheese evenly into
the liquid. There are several ways to avoid the
stringiness, lumps, and fat separation that
result when the cheese proteins are allowed to
coagulate.
Avoid using a cheese that is prone to
stringiness in the first place. Moist or
well-aged grating cheeses blend better.
Grate the cheese finely so that you can
disperse it evenly throughout the dish
from the beginning.
Heat the dish as little as possible after
the cheese has been added. Simmer the
other ingredients together first, let the
pot cool a bit, and then add the cheese.
Remember that temperatures above the