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A comment on To make Lemmon Cakes (1670). Parent comment
I haven't tried it, but molecular gastronomists (or are they modernists?) use sodium citrate to keep real cheese creamy when it's heated [1].
0. http://lincolnslunch.blogspot.com/2012/02/ronald-reagan-maca...
1. http://modernistcuisine.com/recipes/silky-smooth-macaroni-an...
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I haven't tried it, but molecular gastronomists (or are they modernists?) use sodium citrate to keep real cheese creamy when it's heated [1].
0. http://lincolnslunch.blogspot.com/2012/02/ronald-reagan-maca...
1. http://modernistcuisine.com/recipes/silky-smooth-macaroni-an...