I’m not sure I’m so much a fan of this. Maybe the recipe isn’t the best there is but it felt not that creamy and lacked acidity despite my attempts to adapt with some more apple cider vinegar.
I’m not sure I’m so much a fan of this. Maybe the recipe isn’t the best there is but it felt not that creamy and lacked acidity despite my attempts to adapt with some more apple cider vinegar.
what kind of cheese did you use? maybe some sharp cheddar in the mix would help?
Cheddar (but maybe not « sharp » cheddar?), comté and parmesan. In order of mass.