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The thing that shouldn't be
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this post was submitted on 11 Oct 2023
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I had the same idea for a while, but as taco addicted Norwegians unsatisfied with the current cheese options in our meaty tex mex burritos, and we were seduced by Adam Ragusea's cheese sauce with sodium citrate emulsifier.
We tried and dropped the whole "mix lemon juice with baking soda until no longer tart" and just bought the finished sodium citrate (E331) instead.
The result with that was a cheddar sauce so smooth and awesome that I don't believe for a second that any of you to the south could outcompete it, no matter how expensive or funky you go.
Perfectly emulsified cheddar cheese sauce is magnificent. It was like 90% cheddar. It was delicious.