C O O K I N G W I T H C H E E S E 202 3 culturecheesemag.com 75
TIPS
one
Freshly grated cheese
works best as pre-shredded
cheeses are coated with
anti-caking agents that can
make the finished sauce
feel grainy.
two
Cheese sauce can be
cooled and stored in a sealed
container in the refrigerator
for 5 days. It must be reheated
gently, though, on the stovetop
or in the microwave before
using. If it appears grainy or too
thick, whisk in a tablespoon of
warm milk until you achieve
the desired consistency.
three
The last few tablespoons
of cheese sauce can be
slathered on everything f rom
toast to hamburgers, used as
a filling in an omelet, served
as a warm dip for chips or
vegetables, or smoothed
over a parbaked crust as
the foundation for
a white pizza.
Name of Sauce
Primary Cheese (¼
cup)
Secondary Cheese
(¼ cup)
Herb or spice
(1 teaspoon to 1
tablespoon)
Garnish with
(¼ to ½ cup)
Use
(Four servings)
Buffalo Cheese Sauce Creamy blue Cream cheese Buffalo Sauce Chopped f resh celery
Pour over chicken
schnitzel
Stretchy Italian Cheese
Sauce
Grated mozzarella Grated pecorino
Dried oregano and chili
pepper flakes
Chopped f resh Italian
parsley
Layer into lasagna
Goat Cheese Sauce Aged goat gouda Fresh chèvre White pepper Chopped chives Bake into potato gratin
Smoky Cheese Sauce Manchego
Smoked Spanish
cheese like Ahumado
de Pría or Herreño
Smoked paprika
Chopped marcona
almonds or crispy
baked chickpeas
Broiled over roasted
cauliflower and broccoli
Tex-Mex Queso Sauce
White American
cheese
Yellow American
cheese
Cumin, onion powder,
and garlic powder
Chopped pickled
jalapeño peppers
Tortilla chips
Cheese Sauce Variation Chart
Photos:
FormA/Adobe
Stock
