Bechamel-based cheese sauce - cheese becomes particulate
I made bechamel and then added a grated cheese. In the past this went well except one time a few years ago and yesterday when I had the problem I will describe now. The cheese appears to melt into the sauce but the final result is a particulate material of the original colour of the cheese. The particulate matter does not melt/dissolve. The cheese yesterday was a mature cheddar bought at Costco. Does anyone know why this happened?
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