Levelwave© > wrote in message
>...
>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.

velveeta is cheese to the degree that bologna is prosciutto.

--
saerah

TANSTAAFL

Bango Skank Awaits the King!