Ed Pawlowski wrote:
> jmcquown wrote:
>> What kind of shredded cheese did you use?
>>
>> Jill
>
> Cabot Seriously Sharp cheddar. I always have some on hand. I also keep
> a good Parmesan but it would be a bit strong for this.

The Cabot seriously sharp is one of my favorites and I usually keep some
on hand.

Similar to the fried cheese, one good snack is this:
One or two slices of toasted white bread (plain, no butter)
Cover each slice with shredded sharp cheddar then put under broiler very
close to the flame.

Needs to be watched closely. The cheese will melt, turn brown, then when
it just starts to blacken in spots, take it out and enjoy

My young kids named that "wrinkled cheese."