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I have tried this again recently using the blocks of cheese and grating it myself and had the same outcome... The next time im just going to try velveeta, since it melts smooth regardless... and then when i can afford another experimental batch ill attempt to melt the cheese in a seperate pot...

Okay, I am having some issues with making this soup... Everytime i make it the cheese doesnt melt smoothly and i end up with a coarse soup.. What would i be doing wrong? Am i adding the cheese when the liquid is too hot, or is it possibly that im using the wrong kind of cheese, i normally use...