I love dipping things like pretzels in melted cheese.


Whenever I try it, I get really thick, stretchy cheese with a layer of liquid oil sitting on top of it. It's gross, and not good for dipping.

So, how can I melt cheese into a nice, smooth liquid that I can use for dipping in?

10 Answers 10





  • What about melting the cheese with cream? Wouldn't that do the trick? – M.K Jul 5 at 16:29
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    @M.K normally, no. It is doable under some circumstances - like making Alfredo sauce - but you are limited in what you can achieve, and the process is rather finicky. – rumtscho Jul 11 at 11:12



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There is the good way and the cheap way.







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    It's a quote from the movie Napoleon Dynamite @Izzydorio – Preston Dec 5 '14 at 16:55



  • Melt slowly


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    The original recipe specifies EVAPORATED milk. Condensed milk is sweetened. – Linda Nov 3 '14 at 5:52

You can prevent prevent cheese from separating as it heats by adding sodium citrate to the recipe. Sodium citrate is the same ingredient used as the binder in processed cheese and wine-based cheese recipes.

I bought a bag from Amazon that will last me a lifetime: http://www.amazon.com/Sodium-Citrate-Non-GMO-Molecular-Gastronomy/dp/B00BLPNM62/ref=sr_1_2?ie=UTF8&qid=1418940460&sr=8-2&keywords=sodium+citrate

Here is a simple and excellent cheese sauce recipe that lets you make creamy sauce using high-quality cheeses: http://www.chefsteps.com/activities/cheddar-cheese-sauce

No one knows how far back this kitchen wisdom goes, but in 1912 two Swiss food scientists were working on the problem of sterilizing cheese so that it could be stored, unrefrigerated, in hot climates. Up until this point, the results had been greasy failures; but these scientists discovered that adding the salt of citric acid (sodium citrate) to the cheese could prevent oiling-off. They had invented processed cheese.


An EXCERPT from the Huffington Post article "How To Make The Creamiest Nacho Cheese." Entire article at: http://www.huffingtonpost.com/2012/01/12/how-to-make-nacho-cheese_n_1202697.html

(I leave out the salt since cheese is salty enough for me.)

2 tablespoons butter, 2 tablespoons flour, 1 cup milk (warmed), 8 slices cheddar cheese, 1/2 teaspoons salt, Jalapeno peppers (optional)

  1. Melt the butter over medium-low heat in a saucepan.

  2. Whisk in the flour one tablespoon at a time to avoid clumping.

  3. Add the milk after the flour has settled. Mix until the sauce has an even consistency.

  4. Add the cheese and salt. After the cheese has melted, turn the burner to low, and allow the sauce to simmer for 10 to 15 minutes.


Melt (nuke) shredded cheese in milk until it's soft, near melted. Add sufficient cream cheese to soak up the excess milk and form a dip-like substance when mixed. Works with most cheeses. For instance, you'll get a smooth, yellow cheddar dip. The effect of cream cheese on flavor is pretty minimal. Its effect on texture and oiliness is wonderful.


I think you can just melt cheese. You need:

  • a bowl.
  • cheese. (shredded is best.)
  • a microwave. (duh.)
  • a fork.

Put the shredded cheese in the bowl. It depends on the time you put the microwave on.. First do a minute, if it's not melted, do 2 minutes. If it's still not, then set it on 3 minutes. Take the cheese out of the microwave and grab a fork. Stir it. There may be some greasy stuff in there. Dump it out. So there ya go! You can add milk, I think it makes it less thick.

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For all the home cooks bechamel is not the same as melted cheese. The only way to keep pure melted cheese from separating is with sodium citrate, but it will set up if you let it cool down again.

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    Hello, and welcome to Stack Exchange. Please keep your answers civil and germane; you should take the tour to learn more about how we work. – Daniel Griscom Jan 28 '17 at 13:48

I can confirm that cornstarch (cornflour if you're in the UK) and evaporated milk works a treat.

By the way, condensed milk and evaporated milk are not the same thing. Condensed milk is really sweet and used for confectionary. It would make a very sweet caramelly cheese sauce. Which sounds gross to me.

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