Cheese Sauce Made Easy Article -
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Cheese Sauce Made Easy

Making smooth, creamy cheese sauce is easy once you get the hang of it.

The Big Melt Down

When cooking with cheese, keep these tips in mind:

  • The less you heat cheese, the better. When making soup, sauce, or fondue, add the cheese last; then heat it onlyas long as it takes to melt. If it gets too hot it will get tough. Often, you can remove the pan from the burner; the residual heat will melt the cheese.
  • Shred, crumble, or finely dice the cheese before heating to ensure quick, smooth melting. The colder the cheese is, the easier it will be to cut.
  • Allow the shredded cheese to come to room temperature before adding it to a hot mixture.
  • Starch (such as all-purpose flour, cornstarch, or potato flour) will keep the cheese from curdling. If using all-purpose flour, add it to the mixture before the cheese; it needs to be cooked for a few minutes to remove the starchy taste.
  • Adding an acidic ingredient such as wine or lemon juice will help prevent the cheese from becoming stringy. This is why most fondues have a base of white wine. Simply sprinkle some lemon juice over the shredded cheese before heating it.
  • Reduced-fat cheeses have different melting characteristics than regular cheeses. They will take longer to melt and will be tougher. Be sure to shred reduced-fat cheese very finely, and allow it to melt over very low heat while stirring constantly.

Gettin' Saucy

Classic cheese sauce begins with a béchamel sauce, a simple sauce made of butter, flour, milk, and a few seasonings.

To begin, make a roux:

  • Measure out equal amounts of butter and flour.
  • Dice the butter into small cubes and melt it in a saucepan over low heat.
  • Once the butter is melted, begin whisking in the flour.
  • When all the flour is incorporated, continue stirring and cooking for a few minutes to activate the starch granules.
  • If you're making a white or light-colored cheese sauce, keep the heat low so the roux doesn't brown.
  • Next comes the milk. If the roux is hot, the milk should be cool, but if the roux is cool, the milk should be hot. When you combine the ingredients at different temperatures, they heat up at a moderate rate--not too fast, and not too slow--creating a velvety-smooth sauce.
  • Whisk the mixture until smooth, then add seasonings if you wish. Traditional seasonings for béchamel are diced onion, a bay leaf, a couple cloves, and a pinch of nutmeg.
  • Allow the sauce to simmer until it gets to the consistency you want, then strain out any seasonings. If you're in a hurry, you can keep the sauce over high heat, but you'll want to keep whisking to prevent it from burning.
  • Remove the pan from the heat and gently blend in the cheese. If the cheese doesn't seem to be melting, return the pan to very low heat, but watch it carefully and remove as soon as the cheese is melted.

You can create an endless variety of cheese sauces by varying the kind of cheese you use, mixing in different herbs, spices, and veggies, and using milk, half and half, or heavy cream to alter the level of richness in the sauce.

    Oct. 12, 2009 9:05 pm
    Boy, did this info help me. Adding the cheese after all the cooking and adding the acid-wine or lemon-made it a success. I made the recipe Creamy Cheddar Cheese Soup by Maureen from this site.
    Oct. 15, 2009 5:18 am
    No need to bother with making a roux, if you simply put all the ingredients except the cheese in the pan, (cold milk) and whisk with a balloon whisk until the butter is melted and the flour integrated, then switch to a wooden spoon. You can then "feel" the sauce beginning to thicken. Simmer for a few seconds to cook out the flour taste. Then remove from the heat and stir in the cheese. Don't do it over the heat, as the cheese might separate. Voila!! superb easy cheese sauce.
    yasmeen shaik 
    Nov. 8, 2009 6:32 pm
    this looks so good i was looking for a good recipe like this and is awesome
    Nov. 21, 2009 6:52 am
    Great article. Now I know why I've had trouble with my cheese sauces. I should have known since I have the 1986 Betty Crocker cookbook version and my mother's cherished 1956 version with all of her notes in the margins. I just wasn't paying attention due to the fact I have to cook for people watching their salt, fat and chlorestrol among other things. Since it was storming here I thought I'd take advantage and have another go at making spicy spinach cheese dip. I used 3 T flour, 3T canola oil and 1 cup 2% milk for the base. After that cooked I added canned jalapenos, onion, spinach and drained canned tomatoes. I didn't measure these quanties I just added what I thought my family would eat. The liquid from the tomatoes I added until the sauce was the consistency I wanted. I also added 1/4 t cummin, 1/2 t oregano and a few grinds of black pepper. Took the pan off the stove and added roughly 1 cup shredded sharp cheddar cheese. It was so good. Even my teen liked it. His only c
    Nov. 29, 2009 3:52 pm
    That was very helpful. :)
    Dec. 21, 2009 7:18 am
    Been looking for a recipe like this to make nacho chees sauce, how much cheese do I add? Does anyone know?
    Feb. 12, 2010 2:52 pm
    it's super easy to do. i use the same method for making a cheese sauce for philly cheesesteaks. i use 2 cups whole milk, and about 1-1/2 cups sharp cheddar. although you can add a bit more cheese if you want it cheesier or a bit thicker. season to taste, liberal on the salt. same idea for mac 'n cheese.
    Feb. 26, 2010 8:37 pm
    A US cup is 8 ounces.
    Feb. 27, 2010 6:20 am
    GREAT Information!!!! I just love these tutorials...
    Mar. 6, 2010 7:48 pm
    One can add articles or more exact, URL's to one's Recipe Box. In a new window or tab, go to My Recipe Box. From there, you should see a few links at the top of the list. One says Weblink. Click on that and copy and paste the article's URL that you want. Once it's in your recipe box, you can click on the + below the title to file it into one of your folders. Cheers!
    Mar. 14, 2010 10:13 pm
    Not to brag but thats the way I do all my cheese sauces. Just made a great cheese broccoli soup. I always use heavy cream, much better than milk. Don't over do the broccoli. I serve it in sour dough bread bowls. Use your immagination for this type of soup, not only with broccoli. Make it a little thicker with a touch mor cheese for creemy mac and cheese. Unlimited possibillitys with a bechemel. Not only with cheese.
    Mar. 22, 2010 12:10 pm
    Can cheese sauce be frozen sucessfully?
    Mar. 23, 2010 2:34 am
    yes you can freeze your home made cheese sauce and if you need to use some be sure to heat it up on a double boiler (bain-marie).
    Apr. 8, 2010 7:53 am
    this cheese sause is great! you can add different flavorings to it to jazz it up for different meals i have used different flavors of boullions,different peppers,green onions experamenting and having fun with it for different foods.
    May 17, 2010 12:36 pm
    I have not tryed it yet but my son loves mac and cheese...just that I dont like the harmfull chemicals in the powdered cheese like "sunset" ect..Hope this will work for him :/
    May 20, 2010 10:45 am
    my son loves this sauce with pasta and he loves me for making
    Jul. 29, 2010 8:57 pm
    Fantastic, i'm trying this in about 15 minutes or so, wish me luck!!! ;)
    Aug. 1, 2010 6:51 pm
    Just made the best mac and cheese - the family loved it! used some great extra sharp cheese, and it came out great! Thanks for the help!
    Aug. 21, 2010 1:23 am
    I'll have to try this...for sure!
    Aug. 24, 2010 12:53 pm
    i am in love with the spinach-cheese dip at a restaurant i go to its just cheese and spinach with i think garlic does anyone have a recipe like this? theres no tomatoes or onions just cheese and spinach.
    Aug. 26, 2010 11:57 am
    I can't wait to try the Alfredo sauce as I have been looking for a good recipe for a long time. I also love Cream of Broccole soup and that sounds very easy and quick to make. Thanks
    Oct. 7, 2010 1:16 am
    i been waiting too long for this cheese sauce. thanks a lot!
    Nov. 8, 2010 10:07 am
    How do I "bookmark" this article so I can refer to it next time I make a cheese sauce? So much great info.
    Dec. 14, 2010 9:21 am
    When I made Alfredo sauce in my college cooking class it separated because the heat was too high. If this ever happens to any of you just take it immediately off the heat and whisk it constantly for about 5 minutes, and it should re-incorporate into the sauce. I was determined not to fail my cooking lab assignment, and no one noticed any difference in taste. Good luck!
    Dec. 15, 2010 12:00 pm
    How can I save this to my recipe box
    Dec. 20, 2010 7:15 am
    I tried to make the "Golden Potato Soup" recipe from this site and although it tasted wonderful, it didn't look so good. I added the shredded cheddar last like the recipe stated but it didn't fully melt, there were grainy bits of un-melted cheese in the soup. How do I prevent that from happening next time? I love the recipe and will be making it again soon!
    Jan. 20, 2011 3:55 pm
    Best roux I have ever made. The 20-minute simmering is what made the difference. Velvety smooth! Also, I found that the milk to butter/flour ration was more favorable, also . . . I could add more milk, less flour/butter. Thanks!
    Jan. 24, 2011 12:53 pm
    This recipe is fantistic! I would like to send it to my recipe box too!
    Feb. 21, 2011 8:36 am
    gives great tips on how to work with cheese, though i make it diferent: heating 2 table spoons butter first and garlic cut fine THEN the milk infuzed with spices, i make a paste with the flour and a little milk and wisk that with the heated milk. turn it off, and add the cheese until melted through.
    Charlene Hone 
    Feb. 22, 2011 5:25 pm
    I would love to have this recipe in my box, however, where is the icon to add it to my box? This is my first request since joining and I don't see the 'add to my recipe box'. Thanks for your help.
    Mar. 7, 2011 12:56 pm
    Charlene: To add this to your recipe box you will have to copy the link from the address bar and then go to your recipe box. At the top you will see a button labeled options. Click on this and choose add weblink. You can add anything you want to your recipe box this way.
    Mar. 20, 2011 2:40 am
    A hint use a heavy weight pan!
    Apr. 1, 2011 10:08 pm
    I'm looking for a low-carb way to do this sauce. I know I can replace the milk with cream. but need a low-carb substitute for the flour. Any ideas anyone? Hubs hopes to use this as a dip for ham cubes on those evenings where a bit of a snack would taste just right.
    Apr. 21, 2011 10:49 pm
    I did not know that I needed to mix the butter and flour firdt thern ad the milk and then the cheese. I just added the cheese and milk cold from the refridge and melted it that way scorching some of it I will try it this way when I make the mac and cheese again.
    Jun. 9, 2011 11:02 am
    JACS, use Carbquik for a low carb option instead of flour. You do have to stir long enough so you don't taste it. I also made low carb mac & cheese with this by using Dreamfields pasta.
    Jun. 25, 2011 6:29 pm
    Thank you so much for these easy to understand instructions. I will be making a cheese sauce for the 1st time tonight. Using over our home grown broccoli. Thanks..I am an avid fan.
    Jul. 20, 2011 4:42 pm
    my husband and i really want to make this but it doesn't say anything about measurements so we are unsure about them. it just says equal parts of butter and flour and then talks about adding milk but it doesn't say how much. has anyone done this, how much did you use. we want to use the cheese sauce for mac and cheese as well as nachos. thanks in advance for any suggestions. happy cooking :)
    Jul. 28, 2011 2:50 pm
    I just did it! I was worried about the measurements as well, angelface...but i decided to wing it. I used half a cup of butter, half a cup of flour and well, ended up using way more milk than i had originally intended...prolly ended up adding 3 to 3 1/2 cups of milk. I also added 2 cups of cheese. It came out much thicker than i thought it would. I stirred it too much thou, so i think that's why. anyway, it does taste good. I will need to try it again and make sure i don't mess up next time. it's more like a paste than a sauce at the moment.
    Sep. 18, 2011 8:07 am
    For those of you that come across sites like this and don't know how to save it to your recipe box, this is what you do. Copy the weblink in your address bar on the page for the link you want to save. Go to your recipe box and click on the "options" tab next to "My Recipe Box - My Recipe List". Then click the "Add Weblink" tab and paste it in the box. Then click "continue". In that window you can make any changes you might like or just leave it. Then click "preview" at the bottom of the page. If you like what you see, then click "Save Weblink" and voila!, your done. Whenever you want to go back to this reference all you have to do is go to your recipe box and it's right there, at your fingertips. Hope this is helpful to some of you.
    Oct. 7, 2011 9:03 am
    Angelface: I use a 2 to 2 to 2 ratio, easy to remember and works great! 2 Tablespoons butter, 2 tablespoons flour, 2 cups milk. Make sure you cook the roux to get rid of the "floury" taste, and I usually whisk in the milk in 3 or 4 batches to make sure it is really worked together.. Add the room temp cheese is small amounts, whisking constantly to make sure it is nicely incorporated into the sauce. This base sauce is one of the mother sauces and has unlimited variations - everything from soups to dips to sauces! I make and use it all the time...
    Oct. 16, 2011 1:06 pm
    This article has kept me from giving up in the kitchen!
    Oct. 23, 2011 3:10 am
    Can I substitute margarine for the butter part? We just ran out of butter and I want to do this NOW. haha
    Dec. 11, 2011 11:23 am
    how do i avoid this big glob rubbery mess??? i did this like the main page says. the flour paste with real butter, add milk, heat on low. started adding shredded monterey jack and part skim mozz cheese at room temp, by smaller amounts, not all at once. it did better than my first batch, but i still ended up with this huge rubber glob omg:((( part of it could be the part skim mozz but the globs were way more than the mozz i had in there.
    Dec. 20, 2011 9:54 am
    i had some major technical difficulties ... what5 happened ? :(
    Dec. 21, 2011 4:44 pm
    i've been reading alot of forums and recipes about making cheese sauce. i think there is no way you should be cooking it for 20 minutes. i think you should probably just take it right off the heat as soon as the milk is mixed and lumps are out, and hope the cheese will melt. people tell me you need alot of fat in there like full fat cheese, milk or butter. i had used real butter and 2% milk, and regular monterey jack cheese but also part skim mozz. i even saw one recipe that said skim melted better but i dont think so. i havent' tried it again but everything i read and was told seems to be that the cheese sauce was too hot and therefore the proteins in the cheese separated out:(((
    Dec. 21, 2011 4:49 pm
    i've also seen things that say never let your sauce get close to a boil or it will separate, and i've seen ones that say to boil. i plan not to cook my next batch very long at all. i had even used a dash of lemon juice on my shredded cheese. i will do that again. i had all the things that were supposed to make it not separate but it sure did omg:(.
    Feb. 20, 2012 9:08 am
    Mar. 1, 2012 4:37 pm
    awesome recipe. wasted about 40 minutes of my life...
    Mar. 3, 2012 3:24 pm
    I make my cheese sauce basically the same way, equal amounts of butter & flour & about 2 cups or so of 2% milk, except I do mine in the microwave, I set the timer for 8 min. ^ stir every 2 mins. stirring very well, when this step is done, add your cheese, (I use old cheese, about 3/4 of a large brick). Heat again in the microwave just until cheese is melted. So much easier than doing it on top of the stove. Sauce can be used in a variety of ways, & keeps in the fridge for several days. Best recipe I ever made.
    Mar. 25, 2012 1:49 pm
    For people looking to add this article to an iPad u just tap on mail this link to page and then enter your email address it will send it to your email.
    Apr. 9, 2012 7:37 pm
    For those having trouble with making this sauce smooth and creamy, that is something I struggled with for a long time...but I finally nailed it. I think there are 2 key points that made the difference: 1. Use whole milk or cream, 2. It cannot be overstated how important it is that your mixture not be too hot before putting in the cheese. It is not enough to simply take it off the heat. The mixture has to cool until it is just barely hot enough to melt the cheese. I tried have tried this recipe several times in the past, but it was grainy every time until I really took the low heat thing seriously. This time it came out like silk. Hope this helps someone avoid some frustration.
    Apr. 29, 2012 7:05 pm
    Great tips !! I have run into several of the problems you mentioned in making my cheese sauce, and your tips are great!! I never thought of that....I will try one or all tonight!!
    May 24, 2012 4:43 pm
    I am so glad I found this. I have been wanting to make homemade broccoli and chedder and could not figure out the cheese. I'll let ya know how it comes out.
    Jun. 5, 2012 5:23 pm
    Huge thank you for this! I just committed every cheese sauce error and my daughter gamely ate dinner anyway. Can't wait to try these tips next time out.
    Jun. 8, 2012 8:48 am
    I've been trying to replicate the sauce for Betty Crocker's Noodles Romanoff 2-step version for ages without much luck. Maybe these tips will help me.
    Jul. 10, 2012 2:17 am
    can any one tell me the exact proportions of flour, butter, milk and cheese? thaksss!
    Sep. 6, 2012 7:11 pm
    Takes some digging around to get the béchamel sauce proportions, and cheese proportions. I would like some measurements with my tips, please. a link to a recipe incorporating therse tips would be helpful also. From what I gather, it's 4 tbs butter, 5 tbs flour, 4 cups milk, 1-1/2+ cups cheese. This site has become more commercial. More recipes from Kraft and Campbell's Soup than good ol' home cooks.
    Oct. 10, 2012 6:29 pm
    this recipe is confusing what are the measurements for the buttermilk flour and cheese i seriously dont get it
    Oct. 12, 2012 11:08 am
    AR, It would be nice for a print option for the articles. I realize I can copy and paste. I'm just a wee bit lazy.
    Oct. 13, 2012 12:54 am
    If you have a Facebook account just share this recipe to your account. That way you have it at your fingertips and your friends will be treated to a great recipe, as well!
    Oct. 13, 2012 7:00 am
    I love melted cheese recipes but difficulty cleaning the pan afterward is a definite deterent. Any suggestions?
    Nov. 18, 2012 8:43 pm
    I want to make cheese sauce using cream. I want to make gourmet style popcorn in which they pour liquid cheese over the rotating popcorn and the popcorn doesnt get soggy. Please share if you have any suggestion for the same.
    Dec. 24, 2012 8:55 am
    I've been trying my own cheese sauces for years and found this one, it's lovely and even without seasoning/herbs its gorgeous and the kids absolutely love it. Worth 10 minutes of my time! Thanks
    Jan. 25, 2013 3:26 pm
    so how much milk? It fails to mention that or do you just add a bit a time and whisk until you reach the desired consistency?
    Feb. 9, 2013 9:29 pm
    Thanks! - So helpful and easy to understand the basics of why it has never worked like this before when I tried to wing it - The acidic ingredient and not over heating worked wonders. I had a little lemon juice in the fridge from a previously squeezed lemon, sprinkled that on the cheese and and mixed it as the tutorial suggested before adding to the roux and milk mixture on the stove. There was no left over broccoli today :)
    Feb. 9, 2013 9:37 pm
    I noticed there were some questions about measurements. For my attempt I guessed and it worked - about a tablespoon butter, and about the same flour, and one cup flour, and maybe about the same grated cheese (salt, not much because of the cheese, and a little black pepper to taste). The little hint of lemon juice gave it a nice balance to the seasoning.
    Apr. 26, 2013 1:05 pm
    I have a question. I made a romano, mozza béchamel for lasagna and have some of the sauce leftover. And, I am making some little phyllo shells. I want to know if I can sweeten it, maybe add some chocolate and pipe into the shells if that would even taste good? Any advice??
    May 11, 2013 1:26 pm
    I attempted to follow this to the tee and failed miserably. I was able to get a nice smooth roux and then things fell apart. Some things that could have been clarified... "continue stirring and cooking for a few minutes to activate the starch granules." What does this mean? What should I be looking for? A visual aid would help here... "Next comes the milk." I crazy or is there no indication whatsoever of how much milk to use? I felt totally lost here...dripping in milk until it seemed like a good amount, but things got gooey and weird... As I added the cheese things just got gummy and thick...much more like playdough than a sauce...did I not use enough milk? I'm a cooking novice so these might sounds like idiotic questions...perhaps I should have looked for a recipe with more specific instructions...
    May 14, 2013 5:26 pm
    Amounts to get you started: 2 T(tablespoon) each butter & all-purpose flour; 1 C(cup) milk,half & half, or cream; 1 1/2 C shredded cheese of choice; salt & pepper to taste; fresh or dried herbs or other spices/seasonings of choice. Makes about 2 C. If you need more sauce, the above measurements are easy to multiply. If you are using onion &/or garlic cook over low heat in the melted butter before you add the flour. Hope this helps.
    May 31, 2013 8:55 am
    This is so aggravating.I want a STOVE TOP only Method of MAC AND CHEESE, and I can't find that anywhere. I DON'T WANT TO BAKE IT. I DON'T want a cassarol. Geez Of all things I can't find is a stove top method of Mac & Cheese without special spices, having to bake it, or anything else. WHY???? I just want something BASIC!
    Jun. 9, 2013 6:36 pm
    Ginapocan, for some reason the recipe for stove top mac & cheese that I got from allrecipes has disappeared. I love it and it's fairly simple. For 4 large servings: 7 oz elbow macaroni, 1/4 cup butter, 1/4 cup flour, 1/2 tsp salt, 2 cups milk, 2 cups shredded cheddar, and, if you like, pepper and/or paprika to taste. Boil the macaroni separately, then follow the directions in this article for making the sauce and stir into the macaroni. The recipe is exactly as it was when I printed it out from this site. I do like mine a little less "thick" so I only use 2 Tbls of flour, but that is a matter of taste. Also, it does help to add the cheese about 1/2 cup at a time, stir until melted, etc., instead of all at once. Hope that helps. :)
    Jul. 24, 2013 7:45 pm
    This was SUPER helpful for making a simple cheese sauce for my 13-month-old. Many thanks -- Maureen Tisdale, Detroit News food editor @reentiz
    Aug. 20, 2013 4:22 am
    wont the milk curdle if i sprinkle lemon juice to the cheese when it mixes with the milk?
    Aug. 26, 2013 10:42 am
    So, I'm usually pretty good at 'winging' it, as this recipe kind of suggests. For those stumped on quantities, here is what I did. I used: 3 TBS butter, 1 TBS Canola Oil, 1/4 cup All Purpose Flour, 1 cup 2% milk, 1/2 cup salsa (fairly dry), 15 second grind on the pepper mill, 2 sprinkles of Hungarian Hot Paprika, and 3/4 cup combined sharp cheddar/mozzo (what I had on hand). I think the important part is to have equal 'oil' to flour. Butter tastes great, but I didn't have that much on hand and also wanted to cut cholesterol if I could. 1 TBS Canola + 3 TBS butter should be pretty close to 1/4 cup oil to go with the 1/4 cup flour. My intention was for nacho cheese dip and this came out great with the right consistency for that use. If I had more sharp cheddar on hand, I would have not used the mozzo. I am sure it would have been much richer had I used half and half and a full 1/4 cup butter. This made enough to just about fill a 16oz jar. Start to finish, took about 20 minutes.
    Tom Felice 
    Jan. 1, 2014 2:19 pm
    Cheesed onions are standard for our Thanksgiving/Christmas dinners... Without the trouble of the roux... I boil the white onions very gently for 10-12 minutes. Drain, and when cool enough to handle, cutoff the root end, and gently press on the opposite end to pop it out of the skin. Then I put them in my crockpot at a very low heat, and add diced cubes of Velvetta cheese. Add about 1/2 cup of white wine, cover and let the cheese melt. About 10 minutes before serving, I add about 2 cups of whole milk. Stir it in, and let it reheat. A little salt, a couple of dashes of Worschester sauce and its done. Don't let it get anywhere near boiling... keep it low and gentle... sucess every time.
    Aug. 24, 2014 4:41 pm
    I have two questions about this sauce. One is, what kind of cheese should I use? Up to now, I've been using just the shredded cheese you get in the grocery stores. My second question is, how do you reheat this sauce after you've added cheese to it? I have no problem with the sauce, but it becomes thick once I add cheese. That's fine, but the next day when I go to reheat my soup (I use this sauce in cheese soup), I could eat it with a fork. No matter how much milk or water I use to thin it down, it's still very thick and it loses that wonderful creaminess too. It could melt in your mouth after it comes off the stove but when reheated, it's no longer silky.
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