, no cornstarch, no milk, and no butter—just cheese, water, and some sodium citrate. The proportions are simple, too. Just add around 2 teaspoons of sodium citrate for every 4 cups of cheese and you’re good to go. And that’s 4 cups of any cheese you want, as long as you follow some basic rules.A bag of shredded cheese from the grocery store might seem like an easy shortcut to delicious nacho sauce, but you’re almost guaranteed to lose your way.
When you make your base, keep in mind that semi-hard to hard cheeses, which have an average moisture content of 45 to 60 percent, work best. Among these you’ll find classics like Gruyère, Stilton, Fontina, Tomme, Muenster, and Camembert.
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