Bravo! It’s a staple here in the states, especially in the south where cellulite is as patriotic as our flag.
I use the same seasoning in my roux, except I also add smoked paprika. You do have to adjust the salt to your liking though, and the type of cheese matters greatly in the flavor that comes through. Some people swear that Gouda is the best for flavor, but I tend to use at least three to four different types of cheese…relying heavily on extra sharp cheddar.
@PerfectionOfTheHeart i do same, paprika to my roux, and lots of pepper.. sometimes even some louisiana hot sauce ( trust me. It's good) but usually 4 types cheese. No less than 3. Although gouda is one of them. But its smoked bacon gouda
