A Cool Guide About Cheese

Make any cheese melt smoother by adding sodium citrate.

https://www.cheeseprofessor.com/blog/sodium-citrate-cheese-sauce

https://www.bonappetit.com/story/sodium-citrate

and then there’s the chef who attempts to use Romano and Asiago …

https://en.wikipedia.org/wiki/Shropshire_Blue

In my area you have to look for it in the better cheese shops and groceries.

It melts like cheddar and tastes wonderful on toast.

Why don't the cheeses at the bottom melt?

Ew.