Parmesan Shrimp Fettuccine
I tried making shrimp fettuccine that called for grated Parmesan cheese. It clumped and gummed up immediately. What happened? I did everything the recipe said. —P.S., Hope, Arkansas
Cheese that has been commercially grated or shredded contains anti-caking agents that prevent it from blending well into sauces. However, freshly grated or shredded Parmesan cheese has good melting properties. Look for Parmesan cheese in wedges to grate or shred at home. When melting cheese into a sauce, remove the sauce from the heat. Gradually add the cheese until melted, stirring constantly.