Evening everyone, I had some tired vegetables that I needed to do something with, so I whipped up some fusilli with a goat cheese cream sauce and roasted vegetables. The flavor was fantastic, but the goat cheese came out a little gritty. I think I know, but I'd like some confirmation and perhaps an understanding of why. I put the goat cheese into the pan when it was hot, so I'm assuming that did something to the proteins. Also, I had a good amount of lemon juice in the sauce (didn't think about it at the time), and I'm assuming that too added to it. So, why did that happen and what's the best way to prevent it? Should I put the cheese into a double boiler and then temper it into the sauce? I add cheeses like mascarpone into sauces all the time without any issues. Thanks all.