i couldn't get my cheese to melt good at all.. and the cream didn't really blend with it, turned out with thick rubbery cheese and cream on the top lol not happy! any ideas?


Usually White American cheese is a really good melting cheese while some other cheese varieties do not melt nearly as well.


Try heating your cream (not to boiling stage) then adding your chese in smaller amounts stirring as you go. When one portion  of the cheese is melted then add the next etc......