On Friday, May 21, 2021 at 10:54:28 AM UTC-4, wrote:
> On 5/21/2021 9:35 AM, Ed Pawlowski wrote:
> > On 5/21/2021 8:27 AM, Gary wrote:
> >> 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."
> >>
> >>
> > That would be a nice change from the usual grilled cheese.
> It might except the underside of the bread done under the broiler
> doesn't get browned. BTDT when making "cheese toast" using thick slices
> of French or Italian bread to go with spaghetti red.
>
> Jill

That's why Gary specified "toasted white bread".

I don't like it quite as brown as Gary, but I often toast some bread
and melt cheese onto it in the toaster oven.

Cindy Hamilton