jennyema
Chef Extraordinaire
Andy ... LOL!
The nutritional info is from an actual block of Velveeta.
IMO Velveeta is tasteless and plasticine. When you are going to make something where the cheese is supposed to be the star, like cheese soup or fondue, IMO you need to use real cheese and good cheese at that. "Cheddar cheese" soup should taste like a nice cheddar cheese, seems to me. Otherwise, why make it? It's not that hard to get a decent consistencywit either soup or fondue. Grainy soup is likely from adding cheese to liquid that is too hot. Lumps and curdles can be from a number of things, including leaving the alcohol out of cheese beer soup or fondue. Using velveeta just because it melts easily doesn't make sense to me, unless you really like the mild taste. But again, this is just my opinion. ANd I am a confessed cheeseaholic.
The nutritional info is from an actual block of Velveeta.
IMO Velveeta is tasteless and plasticine. When you are going to make something where the cheese is supposed to be the star, like cheese soup or fondue, IMO you need to use real cheese and good cheese at that. "Cheddar cheese" soup should taste like a nice cheddar cheese, seems to me. Otherwise, why make it? It's not that hard to get a decent consistencywit either soup or fondue. Grainy soup is likely from adding cheese to liquid that is too hot. Lumps and curdles can be from a number of things, including leaving the alcohol out of cheese beer soup or fondue. Using velveeta just because it melts easily doesn't make sense to me, unless you really like the mild taste. But again, this is just my opinion. ANd I am a confessed cheeseaholic.