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  • When using cheese as an ingredient, always cook at low temperatures for a minimum length of time. Otherwise, the cheese can become stringy and rubbery; this is especially true when using a microwave oven.
  • Remember that cheese melts more evenly if diced, shredded or crumbled first. To prevent scorching, melt in top of a double boiler rather than directly over heat.
  • Experiment with Emmental, cheddar and mozzarella—all good ingredient cheeses. Processed cheeses are a smooth alternative, particularly for sauces.

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