![]() The reason this happens is because cheese is a delicate emulsion of fat and water held together by proteins and as you heat your cheese up the proteins begin to denature. It tends to split and get grainy when too much heat is applied, when too much is added at once, and so on… Who knew there were so many rules to melting cheese!! ![]() Melting fresh cheddar cheese isn’t as easy as it sounds. ![]() ![]() My mouth is salivating as I think about it. ![]()
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