On Fri, 21 May 2021 08:04:27 -0700 (PDT), Cindy Hamilton
> wrote:

>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.

What's not to like?