"Isaac Wingfield" > wrote in message
...
> Made a Welsh Rabbit for dinner tonight. One of many similar recipes, it
> called for three cups of sharp cheddar, a little butter, half a cup of
> beer, and a couple of egg yolks, plus some seasonings. As with almost
> every dish I've ever made with a *sharp* cheddar, it came out grainy.
>
> I know that milder cheddars would be smoother, but they just don't taste
> as good.
>
> Is there a "trick" to melting a sharp cheddar and keeping it smooth?
> Maybe keeping it acid (or not)?
>
> Does anybody have a recipe for a good Welsh Rabbit that is very smooth?
>
> thanks, Isaac

This is also by the BBC and looks interesting.

Welsh Rarebit
by Alan Coxon
from Good Food Bites
Alan Coxon conjures up a classy version of a classic British cheese dish, great
for a snack or light meal

Servings: 4-6
Level of difficulty: Easy
Preparation Time: 20 minutes, plus 30 minutes cooling
Cooking Time: 5 minutes


You will need: Knife Sharpeners, Tongs

Ingredients
225g Stilton cheese
100g Cheddar cheese, grated
75ml brown ale, (Guinness or Makeson)
1 tsp English mustard
1 tsp Worcestershire sauce
1 egg
1 egg yolk
freshly ground pepper

To serve:
toasted bread, spread with a little butter and a little horseradish paste
sliced roast beef
fried onion rings


Method
1. Place the Stilton, Cheddar into a heavy-based saucepan and add in the brown
ale.

2. Slowly melt over a low heat, stirring often, making sure that the mixture
does not come to the boil.

3. Add the Worcestershire sauce and leave to cool for 30 minutes.

4. Once cool, place the mixture in a food processor, turn on slowly and add the
egg and egg yolk. Blend until well-mixed and season with freshly ground pepper.

5. To serve, lay a couple of slices of roast beef onto toasted bread, spread
with a little butter and a little horseradish.

6. Top the beef with onion rings, then spread a layer of the rarebit mixture
over the top.

7. Grill until golden and serve piping hot.

Sarah