Queso

Source

This is the best queso. This is more of a formula than a recipe. The key is the weights of the ingredients. The total weight of the liquid should be 0.85 of the weight of the cheese. The sodium citrate should be 0.04.

240g Cheddar Cheese
160g Havarti Cheese

Shred the cheese

340g Heavy Cream

In a large sauce pan, warm up the cream

16g Sodium Citrate

Add the sodium citrate to the warm cream. Make sure it is full disolved.

Slowly add the grated cheese and mix until melted. Serve warm.