[Cheese] Temperature

[Doug Snyder]

On the matter of raising temperature slowly and not getting hot spots  
I'm about to try the following.  I've got a large roasting pan and a  
metal trivet that's about an inch high.  I'm going to put the  
roasting pan on two burners, put a few inches of water in it, place  
the trivet in the water and the cheese pan on the trivet.  That  
should allow me to heat the water slowly and it should transfer the  
heat to the cheese pan slowly and evenly.  Wish me luck.

Doug:~