Cheese Sauce: Choosing The Right Cheese For Your Dish

Cheese sauce is a versatile and delicious addition to many meals, and the type of cheese you use will depend on the flavour and texture you want to achieve. A basic cheese sauce is made with butter, flour, milk, and cheese, with the option to add spices for a kick. Cheddar is a popular choice for cheese sauce, but other cheeses such as Swiss, Gruyère, Monterey Jack, and Colby also work well. For a smoother sauce, it is recommended to grate your own cheese and let it come to room temperature before adding it to the sauce.

Cheddar, Monterey Jack, and other cheeses for a smooth sauce

When it comes to creating a smooth and creamy cheese sauce, there are several types of cheese that can serve as the perfect base, with Cheddar and Monterey Jack being two of the most popular and versatile options. Both of these cheeses have distinct flavours and melting properties that make them ideal for a wide range of dishes, from macaroni and cheese to nachos and beyond.

Starting with Cheddar, this cheese is widely known and loved for its sharp, tangy flavour. When used in a cheese sauce, Cheddar brings a rich and savoury taste, along with a creamy texture that is simply mouthwatering. Cheddar melts relatively easily

How to make a spicy cheese sauce

Ingredients

To make a spicy cheese sauce, you'll need:

• Butter
• Flour
• Milk
• Cheese (sharp cheddar is recommended for the best results, but other types of cheddar, gouda, gruyere, asiago, and monterey jack are also good options)
• Salt and pepper
• Hot sauce
• Cayenne pepper

Optional Ingredients

• Garlic
• Paprika
• Mustard
• Onions

Method

• Start by melting butter in a saucepan over medium heat. The amount of butter you'll need depends on how much cheese sauce you want to make, but most recipes suggest using 2 tablespoons of butter for a small batch.
• Once the butter is melted, add in the flour. Use equal parts (by volume) of flour to butter, and whisk together until a thick paste forms. Keep whisking continuously and cook the flour for about 1 minute to get rid of the raw flour taste.
• Slowly add milk to the butter-flour paste, whisking constantly. Continue cooking and whisking until the mixture thickens. The amount of milk you use will depend on how thick you want your sauce to be, but most recipes suggest using 1-2 cups of milk for a small batch.
• Once the mixture begins to thicken, add your spices and seasonings, including hot sauce, cayenne pepper, salt, and pepper, to taste. Whisk everything together.
• Turn off the heat and remove the saucepan from the stove before adding the cheese. This is to ensure that the cheese doesn't burn or overheat and turn lumpy. Add grated cheese a handful at a time, and whisk until the cheese is fully melted.
• Taste the sauce and adjust any seasonings or spices if needed.
• Your spicy cheese sauce is now ready to be served! It can be served as a dip for nachos, pretzels, or veggies, or poured over steamed broccoli, baked potatoes, or mac and cheese.

Tips

• Use full-fat cheese that you grate yourself, as pre-shredded cheese often contains additives that can make your sauce lumpy.
• Let the shredded cheese come to room temperature before adding it to the sauce to avoid clumping.
• Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave before serving again.

Using pre-shredded cheese vs shredding your own

When making a cheese sauce, the type of cheese you use is important. Cheddar, Swiss, Gruyère, Monterey Jack, and Gouda are all popular options. But what about pre-shredded cheese vs shredding your own? Is there a difference, and does it matter for cheese sauce?

Pre-shredded cheese is certainly convenient, but it may not be the best option for a cheese sauce. Here are some things to consider when deciding whether to use pre-shredded cheese or shred your own:

Melting

Freshly grated cheese melts more smoothly because it lacks the preservatives found in pre-shredded cheese. Pre-shredded cheese contains anti-caking agents like potato starch and natamycin to prevent the shreds from clumping together in the bag. These additives can affect how well the cheese melts and can make your sauce clumpy.

Taste and Texture

Freshly grated cheese has a fresher, creamier taste because it doesn't contain added preservatives and chemicals. It also has a better texture since it lacks the anti-caking agents found in pre-shredded cheese.

Cost

An 8-ounce block of cheese yields more grated shreds than an 8-ounce bag of pre-grated cheese, so you get more for your money when you grate your own cheese. Pre-shredded cheese is more expensive because you're paying extra for the convenience.

Storage

If you grate your own cheese, you can store it in an airtight container in the refrigerator for several days. It may clump together, but this can be minimized by letting it come to room temperature and fluffing it up a bit. For longer storage, freshly grated cheese can be frozen.

Convenience

Pre-shredded cheese is undoubtedly more convenient, especially for busy cooks or those with kids. It saves time and eliminates the need for a grater or food processor.

In conclusion, while pre-shredded cheese may be more convenient, shredding your own cheese is generally the better option for making a cheese sauce. Freshly grated cheese melts more smoothly, has a better taste and texture, and is more cost-effective. However, if convenience is a priority, pre-shredded cheese can still be used, especially if you choose thicker shreds with fewer added starches.

How to store cheese sauce

Cheese sauce is a versatile and delicious addition to many meals, and storing it correctly will ensure it stays fresh and tasty. Here is a comprehensive guide on how to store cheese sauce:

Storing Cheese Sauce in the Fridge

Cheese sauce can be stored in an airtight container in the refrigerator for up to 2 days. This is a great option if you have made a batch and want to use it within a couple of days. To reheat, simply microwave in short intervals, stirring in between, until it reaches your desired temperature.

Freezing Cheese Sauce

Freezing cheese sauce is an excellent option if you want to make a large batch and store it for later use. It can extend the shelf life of your sauce and be convenient for quick meals. Here are the steps to freeze cheese sauce:

• Allow the cheese sauce to cool to room temperature. This step is crucial to prevent condensation and ice crystals from forming during freezing.
• Divide the sauce into portions: smaller portions are ideal for individual meals, while larger batches are suitable for family-sized servings or dishes like nachos or mac and cheese.
• Use freezer-safe containers or bags: ensure they are airtight and leave some headspace for expansion during freezing.
• Label and date your containers: this helps you keep track of how long the sauce has been frozen. For best results, use the frozen cheese sauce within 3-4 months.
• Thawing and reheating: when ready to use, thaw the sauce overnight in the refrigerator for the best results. Reheat gently on the stovetop over low heat or in the microwave on low power, stirring frequently to prevent scorching or splitting.

Tips for a Smooth and Creamy Cheese Sauce

• Use full-fat cheese and grate it yourself: pre-shredded cheese has additives that can affect melting and cause lumps.
• Let the shredded cheese come to room temperature before adding it to the sauce: this prevents overheating and clumping.
• Remove the sauce from the heat before stirring in the cheese: adding the cheese at the end and removing the sauce from the heat prevents it from getting too hot and becoming stringy or clumpy.

By following these steps, you can enjoy delicious, creamy cheese sauce whenever you want, knowing it has been stored safely and correctly!

The best cheeses for melting

Cheese is a versatile ingredient that can be used in a variety of dishes, from sandwiches to sauces. When it comes to making cheese sauces, the type of cheese you choose can make a big difference in the final product. Here are some of the best cheeses for melting into a delicious and creamy sauce:

Cheddar Cheese

A classic and versatile option, cheddar cheese is a popular choice for cheese sauces. It has a good melting point and can be used in a variety of dishes such as grilled cheese sandwiches, soups, mac n' cheese, and creamy sauces. When making a cheese sauce, it is recommended to use freshly grated sharp cheddar cheese as it will melt better and give a stronger flavour than pre-shredded cheese.

Monterey Jack

Monterey Jack is a great melting cheese that is perfect for Mexican dishes like nachos, enchiladas, or queso burgers. It has a mild flavour and melts smoothly, making it ideal for creating a creamy and dip-able sauce.

Swiss Cheese

Swiss cheese, such as Gruyère, is another excellent melting cheese. It has a high moisture and fat content, which makes it ideal for creating smooth and creamy sauces. Swiss cheese pairs well with other cheeses like Gruyère or sharp cheddar to create a complex and flavourful sauce.

Raclette

Raclette is a unique cheese with high moisture and fat content, making it perfect for melting. Traditionally, raclette is melted tableside and drizzled over charcuterie, potatoes, and pickles. However, it can also be used to make indulgent and creamy sauces.

Gorgonzola

Gorgonzola is a versatile cheese available in various textures and ages. Its high water and fat content make it ideal for cream sauces. Combine gorgonzola with cream, mushrooms, white wine, and chicken for an indulgent and flavourful sauce.

Mozzarella

While mozzarella doesn't melt fully like other cheeses, it does become soft and gooey, making it perfect for paninis, pizzas, and mozza sticks. For a sauce, it is best to combine mozzarella with other cheeses to help it melt smoothly.

When making a cheese sauce, it is important to consider the quality of the cheese, the temperature of the sauce, and the addition of other ingredients like butter, flour, and milk to create the perfect creamy texture and flavour.

Frequently asked questions