Place the milk and butter in a pan over medium heat. Once the butter has melted, gently tap the konjac flour into the pan while whisking it into the milk with the other hand.

Once the konjac is mixed in, stir until thickened. This takes a couple of minutes so be patient.

Once the sauce has thickened, add the grated cheese and stir until melted. Cook for two minutes.

Add the white wine vinegar and season to taste with salt and pepper. Serve immediately.