Chihuahua Cheese, what is the secret?

Twice now the wife and I have tried in vain to make a delicious cheese sauce from chihuahua cheese, this second time we even went to Supremo's website and used their exact recipe.

The first time it failed to melt at all, the second it melted, but was super grainy, not smooth at all.

This is so simple, I feel like a complete idiot. What could we be doing so fundamentally wrong with heavy cream and cheese that it fails so miserably???

Is it the cheese? I don't have this problem with American, or Cheddar, or even when I make something more complex like a mornay. What is the deal?

[Robin Garr]

Is it the cheese? I don't have this problem with American, or Cheddar, or even when I make something more complex like a mornay. What is the deal?

Ronnie, it's probably the cheese. Some cheeses are just plain not as "melty" as others.

As an experiment, try making a light bechamel - okay, milk gravy - then grate your cheese and melt the grated cheese into the bechamel. (In other words, a Mornay, same as for Hot Brown.) That should work.

It's an alien conspiracy- I don't think they want us to know!!!

http://youtu.be/o5pWhpnV6CM

(Not sure how to imbed this video on the page)

Marie- That's hysterical!

See, Ronnie- you are not the only one who has problems with mexican cheese sauce...

It is a fact that most 'white dip' that you love at Mexican places is just standard White American 'melt' cheese.....sometimes thinned w/ milk.

My ex worked for US Food and sold to most all the Mexican-American places in town, and that's what they used.

...many of them use Chihuahua for their Queso Fundido though, which I prefer anyways.

As Robin said - we make a thin white roux (I guess that's a bechamel) and then add the cheese to preferred consistency and taste.

You need to only use humanely raised, grass fed Chihuahuas. Don't be fooled by the look alike puppy mill canines.