To melt cheese in milk.
In a medium size sauce pan over medium high heat, add the butter and melt.
Next Whisk in the flour and slowly whisk in the milk.
Add in the cheese and mix until cheese is melted and serve.
It should only take about 3-5 minutes for the cheese to completely melt.
When you melt cheese in milk two things happen.
First, at about 90°F, the solid milk fat in the cheese begins to liquefy, the cheese softens, and beads of melted fat rise to the surface.
As the cheese gets hotter, the bonds holding together the casein proteins (the principal proteins in cheese) break, and the cheese collapses into a thick fluid.
If you want to add cheese to milk to melt it.
Gradually add the warm milk and whisk to incorporate until a smooth sauce forms on low heat.
Cook several minutes, sauce will thicken.
Add a little more milk if too thick and stir in the dry mustard, cheese and Tabasco (several dashes or more to your liking).
Whisking until smooth sauce forms.
The Best Cheeses For Melting include.
Fontina.
Fontina can be buttery and a bit fruity; Fontina Val d'Aosta, from Italy's Aosta Valley, is firmer, more pungent, and nuttier (and always made of raw milk).
Gouda.
Asiago.
Taleggio.
Reblochon-Style.
Provolone.
Mozzarella.
Gruyere.