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What brand of parmesan cheese should i use to make alfredo sauce?

i tried making alfredo sauce today with half and half cream kraft pre-shredded parmesan cheese the product was not pretty . . . the cheese didnt melt and mix with the cream... it was all lumpy n independent so im just wondering what brand of cheese do people use to make alfredo sauces? or just any "FRESH" shredded Parmesan would do?

Public Comments

1. doesnt matter as long as you get it fresh from the deli
2. gfresh
3. Honestly, I use the canned variety. Don't use Kraft, it's much too salty -- I like the one in the red & white container.
4. The brand isn't important.......okay, let me back up here. The brand should NOT be Kraft. Choose an imported, aged more than 6 months wedge of whole (not grated or shredded) Parmesan cheese. Imported from Parma, Italy. You'll find this in the dairy or possibly deli section of your grocery. It'll be wrapped in plastic and shaped like a slice of pizza. You want to grate your own, the pre-grated stuff usually has non-caking ingredients in it.............ick. Also, I never add the Parmesan cheese until I've removed the Alfredo from the heat. It should JUST melt within the pasta dish. It should melt from the residual heat of the cream and pasta.
5. Turn down the heat & use a real Parmesan cheese. the stuff in the green can has a tendencies to clump
6. It's not the brand-name, it's the technique, of emulsifying. Start with a roux of equal parts (2 tbsp) flour & oil or butter. Mix over low heat to a smooth paste, slowly whisk in (1 cup) cream. Stir constantly as you gradually add (1/2 cup) grated cheese. Don't let it get too hot, make sure cheese is incorporated smoothly.
7. You should use real Parmigiano-Reggiano cheese. The stuff from Kraft isn't real Parmesan cheese. Also, make sure you buy a wedge. You'll get better flavor if you grate the cheese yourself than if you buy pre-grated cheese.
8. You can use fresh cheese. Grate it your self. Kraft adds stuff to their Parmesan cheese.