The Rule To Follow For A Rich And Creamy Beer Cheese

The malty tanginess of beer is a beautiful addition to cheese sauce, hence the popularity of beer cheese. It pairs beautifully with bread, chips, pretzels, burgers, pasta, potatoes, and more, but this delicious condiment is only at its best when it's appropriately smooth and creamy. Getting the texture right starts with one important but easily overlooked step: A high-quality beer cheese sauce calls for freshly shredded cheese, not a pre-shredded bag.

Store-bought shreds are drier than blocks or wheels of fresh cheese, so they don't melt as well. Anti-caking agents like cellulose and starch contribute to this effect; the powdery additives are so effective at keeping the cheese from clumping together in the bag that they interfere with the smoothness of your sauce. Ironically, considering these ingredients' intended purpose, they can give beer cheese an unpleasant, clumpy texture.

All those additives in pre-shredded cheese also dilute the flavor of the cheese itself. Using a freshly shredded block not only means a creamier sauce, but also a richer cheese flavor. Using the correct ingredients sets any recipe up for success, but a perfectly creamy beer cheese doesn't stop at shredding a block of sharp cheddar.

One of the mistakes you're probably making when cooking with cheese is not melting it properly. When it's time to add this key ingredient, either turn the burner to low or off (depending on the recipe) and let the pan cool slightly. Add freshly shredded cheese one handful at a time, stirring or whisking until smooth between each one. Adding cheese too quickly or into a too-hot pan can lead to a grainy, broken sauce.

Another secret ingredient can also provide a key assist for a smooth beer cheese, though it may make some people turn up their noses. If you've ever wondered what, exactly, is in American cheese, one of the crucial ingredients for its texture can also guarantee a silky smooth sauce: sodium citrate.

When added to cheese, sodium citrate breaks apart the calcium-protein bonds that inhibit melting and instead bonds with calcium itself, freeing the proteins to break down and emulsify. This is the secret to a smooth nacho cheese sauce — either add the ingredient itself or mix in a few slices of American cheese. The latter's mild taste shouldn't interfere with the sauce's overall flavor, especially with the rich maltiness of beer cheese. But remember: It all starts with a cheese grater.