I made Cheddar Beer Potato Soup this afternoon - it's a recipe I found on this board last winter and made a bunch of times last year. It has always worked out perfectly, until now.
The recipe calls for making the soup, blending it, adding the cheese and re-warming to melt the cheese. I used Sargento pre-shredded cheddar and a little Kraft cheddar brick cheese that I shredded myself. The cheese is currently sitting at the bottom of the pan in a gloppy mess that won't melt.
I normally use pre-shredded cheese that I buy in big bags at Costco, and I've never had a problem with it not melting. What the heck is up with this Sargento and Kraft? The soup still tastes pretty good, but I don't like the texture of the gloppy cheese in the bottom.
Is it possible at this point to get this cheese to melt?