CS Nacho Cheese

Kyle_Swanbeck_13795

Does anybody know if I mix up everything for the CS Nacho Cheese and seal it up if it will hold in the fridge for a couple of days prior to cooking it. I am just not sure what the Sodium Citrate or the SHMP would have on the milk if any since I am new to working with them.

Tim_Sutherland_52834

The easier thing to do is make the cheese sauce and then chill it. Retherm for service. If you are adding any solids (jalapeno, tomato etc) I would add at service so texture and colour is retained.