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Scenario: I have some nuggets, and thought it would be nice to dip them in some cheese sauce. I do not have that, but I thought I could make one with the ingredients I have. But I am not sure if there is a way to make a MORE OR LESS generic cheese sauce.

This is the cheese I have:

enter image description here

Ingredients in dutch: melk* (milk), zout (salt), zuursel (starter culture) and stremsel (which is Rennet, I am not sure what kind of cheese that is). My main idea was melting the cheese with an amount of butter, salt, and maybe some milk or cooking cream. (No need of quantities right now but more of the process to follow).

I think that adding flour would be like making a cheesy bechamel, and I don't know if that is good to dip (or put on top of nachos, whatever is fine, as a cheese sauce, it's nice anywhere). But maybe flour is necessary for this process (specially if the cheese may be quite generic as well).

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    "cheesy bechamel" is what I think of as a "generic cheese sauce". Also known as a "mornay sauce". And the starch helps to keep the cheese from breaking. (although there are other ways, like in making American cheese)
    – Joe
    Mar 15, 2021 at 18:53
  • Oh okay! I guess I have seen more liquidy cheese sauces and I have not been that used to it! But in the research I have done so far, there is flour (making this cheesy bechamel as I described it hahaha). I guess I did not see it often, that is why I find it strange! Thanks! @Joe
    – M.K
    Mar 15, 2021 at 18:58
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    It's just a matter of what ratios you use (roux vs. milk vs. cheese) on how liquid it is ... and what temperature, as it'll thicken as it cools. Also see cooking.stackexchange.com/q/47015/67
    – Joe
    Mar 15, 2021 at 19:26

2 Answers 2

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'Cheese sauce' is really anything semi-liquid that tastes a bit like cheese & can be poured or dipped, depending on how liquid.

Some fast ideas:-

Camembert, brie etc - put it in the oven for 20 mins. Cross-cut the top, dip.
tbh, you can do this with most cheeses, just the French-style crusted cheeses provide a cool looking container.

Generic roux - oil or butter in a saucepan, add the same quantity of flour. Combine 2 mins, add milk slowly, stir. Add cheese, stir, serve.

Welsh rarebit - throw cheese, flour, milk, beer, worcestershire sauce in a pan, heat & stir until it's homogenous.

There's not really much you can do to hot cheese to spoil it ;)
The only two cheeses I can think of that don't work are haloumi & paneer, because they're both pre-cooked & don't melt.

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Your "cheesy bechamel" is a classic cheese sauce. It works best with a fairly full-flavoured cheese in the usual proportions, but you can adjust the ratios successfully for flavour and texture. Served hot it's good as a topping or dip, though keeping a dip warm can be a hassle.

With the pictured cheese I'd probably make the bechamel a little on the thin side, then add plenty of cheese, but if it gets too thick you can always add a bit more milk. Personally I'd also add black pepper and a pinch of mustard powder (not enough to make it taste of mustard, just to enhance the flavour). I don't infuse the milk when I make cheese sauce this way.

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