Charles Gifford wrote:

> As Bob says. Also, I like to use a medium or even mild Cheddar. They have
> most of the flavor but melt better. Longhorn Cheddar is also a good choice
> for melting into soup. I don't mind a little graininess as it assures me
> that I have used a good cheese.


Velveeta IS cheese... and it ain't that bad for what's it sold for.

~john