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