By Annie Kluza

Although it tastes fine, having cheese curdle in your recipes can be frustrating and it can easily ruin a soup, sauce or fondue. Heat is the culprit when it comes to curdling, but there are steps you can take to keep your melted cheese smooth. A rule of thumb to remember is to add the cheese in last to avoid over-cooking and take the sauce pan off the heat when doing so.

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Never let cheese boil when melting as it will become tough and curdle.

Step 1

Shred or finely chop up the cheese as it will melt more quickly and smoothly. Let shredded or chopped cheese to sit to become room temperature.

Step 2

Make a bechamel by melting 3 tbsp. butter in a sauce pan over low heat. Whisk in 3 tbsp. of all-purpose flour and cook, stirring constantly, for a couple of minutes. If you want to make more or less, adjust the amount of butter and flour, but keep them equal amounts.

Step 3

Add in 2 cups of milk. Increase the heat and cook for about five minutes, whisking occasionally until it is smooth and thickened.

Step 4

Take the saucepan off the heat and blend in the cheese. Add the cheese in small hand fulls at a time, making sure it is melted before adding in more.