Cheddar
There are quite a few. Abertam, Bismark, Carmody, Dauphin, Friesla...
first you should help your self get smooth then you should think of getting a cheese getting smooth
No, Gruyere is a semi-hard cheese. It has a firm texture and a nutty flavor.
It helps to keep the cheese sauce smooth and liquid.
For a cheese sauce, cheesecake or cheese tart, smooth cottage cheese or cream cheese are probably best.=Hope this helps, Anon Xx=
heavy whipping cream and cheese will melt into cheese sauce.
If you add acid it will continue to curdle the cheese and make the curds firmer.
Some is lumpy, most are smooth.
The ingredients that are in pimento cheese are cheddar cheese, mayonnaise, pimentos, salt and pepper, blended to a smooth pate. pimento cheese can be served as a spread on crackers.
You can use sodium citrate in cooking to create a smooth and creamy cheese sauce by adding it to a mixture of cheese and liquid (such as milk or water) while heating gently. Sodium citrate helps to emulsify the cheese and liquid, resulting in a smooth and creamy texture without the need for additional fats or thickeners.
To make a smooth and creamy cheese sauce without it turning grainy, use low heat, add cheese gradually, and stir constantly. Avoid overheating the sauce and use high-quality cheese for best results.
A semi-crumbly cheese from Italy. Similar to curd cheese.