Turn off the heat. Melt the cheese. While stirring constantly, add shredded mild cheddar cheese a handful at a time, waiting until the cheese is completely melted before adding the next handful.

This Vermont producer has been making Cheddar for 40 years, with the same cheesemaker. The company dates from the 19th century, but a 1912 fire put it out of business until preservationists ...

Once Claudia Lucero had mastered rapid cheese-making, she knew it was time to tackle cheddar. But cheddar takes months, even years, to age, so Lucero devised a pseudo version: the Smoky Cheater.

Storage and Make-Ahead Tips If making ahead, I recommend making the soup up until the point of adding the cheese. This will prevent the cheese from overheating and separating during reheating.