Absnasm is mostly elsewhere.
I first had a go at this about 12 years ago, and made a dog’s dinner of it then. This time around I thought, “Hey, I’m more mature, I can cook better now, I have better pans and can afford better ingredients”, eg real Gruyere and Emmental and Tesco Finest cider rather than mild value cheddar and White Lightening.
But no, it was just as disastrous as the first time around, if not more. Stirring like a maniac, warming on various heats, liberal amounts of nutmeg, lemon juice and eventually fresh chopped chives failed to save this – it wasn’t the flavour, it was the coagulated chunks of separated cheese solids slowly turning from lumpy and chewy to rock hard and gritty. It was barely edible at first, and eventually became completely inedible, and we dined mainly upon boiled potatoes, French bread for dipping, and dismayed laughter at the monster I had created. At least I know not to try that again.