Disagree vigorously. Try that with plain cheddar and you'll get congealed rubber in whey sauce. You have to use some kind of emulsifier, but there are a lot to choose from -- roux, pasta water, egg yolk, dry mustardhttps://twitter.com/chezspence/status/1148015974576197633 …
Seems like a lot of people like it but they're all using it in dishes with peppers/salsa where there's already a sour note
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To qualify my last response: that's also how I've used it. I have not done a classic Mac with it.
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. Banned in Sweden. SubGenius, Zhuangist, white-hat troll. Defrocked mathematician. Brain problems.