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RonnieD

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Chihuahua Cheese, what is the secret?

by RonnieD » Mon Aug 22, 2011 11:08 pm

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? :( :?:
Ronnie Dingman
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The Farm
La Center, KY
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Robin Garr

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Re: Chihuahua Cheese, what is the secret?

by Robin Garr » Tue Aug 23, 2011 7:34 am

RonnieD wrote: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. 8)
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MarieP

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Re: Chihuahua Cheese, what is the secret?

by MarieP » Wed Aug 24, 2011 7:37 am

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)
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Deb Hall

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Re: Chihuahua Cheese, what is the secret?

by Deb Hall » Wed Aug 24, 2011 2:00 pm

Marie- That's hysterical!

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

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Re: Chihuahua Cheese, what is the secret?

by Adrian Baldwin » Wed Sep 07, 2011 6:34 pm

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.
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Mark Head

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Re: Chihuahua Cheese, what is the secret?

by Mark Head » Sun Sep 11, 2011 2:24 pm

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.
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Bill P

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Re: Chihuahua Cheese, what is the secret?

by Bill P » Wed Sep 14, 2011 7:49 am

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

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