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Here's my most recent version of the recipe (I've tweaked it a few times)... I make it a little different every time. You can use any good melting cheese you like. I like fontina and gruyere but some smooth cheddar is good too. I've also used havarti. For the batch I made at WDW I bought a package of cheese ends at the deli and used some of that too. It had a bunch of different cheeses in it and was really cheap too. If you don't have lobster, this is also good with crab meat, chicken or no meat at all! There's not a lot of exact measuring on this one. I mostly eyeball the consistency of the s