this post was submitted on 11 Oct 2023
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As a European I'm... sort of not in love with the idea of that. I'd try it, though.
American "cheese", the individually wrapped kind, is pretty useful in cheese sauce. Maybe not something I'd use on its own.
You can make real cheeses melt better by using powdered sodium citrate. The ratio depends somewhat on how hard the cheese is but it's somewhere around 2-3% sodium citrate to cheese.
Mix lemon juice and baking soda to quickly obtain sodium citrate