One time on Usenet, Dawn > said:
> Little Malice wrote:
>
> > But I'm wondering, why
> > both Havarti and Swiss?
>
> Havarti is soft and melts easily and will give you a very creamy
> consistency, but once it's melted it's pretty bland. Swiss is a little
> harder, and doesn't melt as well, but it has a stronger flavor.

Ah, I see!

> I make cheese soup frequently for my husband, and I've found a mix is
> good in order to get both a smooth consistency in the soup, and good
> flavor. I like to add a little smoked cheddar or gouda, or some sharp
> aged cheddar, too.

Thanks for the input, Dawn -- I appreciate it. :-)

> If I can find the cheese and wild rice soup recipe I made last week,
> I'll post it.

Ooooh, please do, that sounds good...

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~