Why do we use natural cheese when we make cheese sauce and not processed cheese?
Actually, it just depends upon who is making it – or which cheese was more economical – or how the cheese sauce is going to be used. I make both types depending upon my mood, sale prices, and what I’m going to use it with. Right now, I have lots of natural cheese in my fridge and freezer but if American or Velveeta goes on sale next week, I’ll use one of them for my au gratin potatoes on Easter.
