Is there anyway to make grated Parmesan cheese melt in a sauce? ?

Question

I tried to make alfredo sauce but it always comes out really gritty and the cheese doesn't melt down. Is there anyway to fix this?

Answer 1

Parmesan's a pretty low-fat cheese, and I think this is part of why it doesn't melt well.  I really like the flavor, but if I want it in something where I also want gooey melted cheese I usually mix it with some mozzarella.  The mozzarella doesn't have a very strong taste (at least, not to me), but melts well and the parmesan can be suspended in the melted mozzarella.

Answer 2

melt your cheese first on a very low heat while continually stirring.  It is better if u use actuall fresh grated parmisian rather than the kind in a can.  just be patient and remember to use low heat and stir often.

Answer 3

I had this problem a few times and I have found that the fresher the cheese the better it incorporates with the sauce. Try the kind that comes in a wedge and you grate your self also look at the dates and find the one with furthest use by date.