Calling all cooks! What kind of cheese do you use to make homemade alfredo sauce?!

If you buy a wedge of parmsean and a wedge of ramano and grate them fresh they melt Much better. When you use the Kraft parmesan in a can it is so dried out it wont melt. So yes it is grainey.

Buyu good product. It doesn't have to be Top of the line but just a good product you will have no problems with your alfredo.

Premise: Italians in Italy don't make Alfredo sauce, they don't even know who "Alfredo" is.
Anyway, a true Parmigiano Reggiano melt with no problem and is the best for uses with pasta, as well as Grana Padano or another good mature cheese, though usually is grated over the dish after it is served on the table.
I'm saying "a true" one because outside of Europena Union the English word "parmesan" can legally be used even if the cheese has nothing to do with Italy and the way it must be made, so 95% times a "parmesan" is actually a fake and typical characteristics of a true Parmigiano will be missed.

I'm Italian, living in Italy

I have always used grated Parmesan cheese (for the sake of convenience). I have never trouble melting them. I always add the cheese after I have strained the sauce so the sauce is still hot - the cheese then melts. You could always add the Parmesan cheese to the sauce last few seconds of cooking, stir to make sure it melts, and then strain it to make sure that the sauce is not grainy.

Yeah, I've never heard of using Swiss, but I guess it's worth a try. I've only made it with Parmesan and Romano and both can turn out a little grainy and in my experience, my sauce never thickens right. Good luck.

Parmesan Reggiano is the way to go. I have used grana padano, romano and asiago (not traditional but it will work) with good results too.

Parmesan is the best choice here. And if you try Romano its okay too. Or Asiago. I didn't know this, my 10 year old niece who is smarter then I am told me!

Parmesan

Any Alfredo recipe I've ever seen calls for Parmesan, That's what I use.

Last time I made it I used parmesaen and that is what it mostly says in most cookery books! :)

Parmesan cheese but it doesn't melt well, can substitute Gruyere cheese."

You use parmesan. I have made it with parm and it's not grainy. They were adding too much if they said it was

-Connor