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Published daily in Bend, Oregon, by Western Communications, Inc. Copyright 2007.
By Kathleen Purvis / The Bulletin
May 19, 2009
Q: What is your preferred method of melting cheese so you don’t get a congealed mess? My goal is a decent cheese dip.
A: Melting firmer cheeses, such as cheddar, can be tricky. It can seize or get grainy. The trick is to not melt the cheese alone. You have to give it help. For fondue,....
