A couple of things: A really good melting cheese is Danish Fontina.
It's not as full flavored as the Italian Fontina, and it melts really
well. Great to add to macaroni and cheese.

Another question. When I was a kid (many long years ago) only American
Indians could harvest wild rice. This was by treaty agreement. This
ain't the case any more. When did this change, and how?

Steve, In Maryland


Little Malice wrote:
> One time on Usenet, Goomba38 > said:
> > Little Malice wrote:
>
> > > We've been talking about soups in another thread, and it
> > > occurred to me that I've never made cream of broccoli -- I've
> > > had in restaurants and love it. So I googled, and came up
> > > with 3350 results from cooks.com alone! This one sounds like
> > > something I'd like to try (and unlike a lot of the other recipes,
> > > it doesn't have cream cheese(?) in it). But I'm wondering, why
> > > both Havarti and Swiss? I've never had Havarti cheese, but
> > > Wikipedia makes it sound a lot like Swiss to me:
>
> > Havarti and Swiss are totally diff. Go buy a slice of each from the deli
> > and have a taste.
>
> The closest thing we've got to a deli here is the counter at the
> stupidmarket, but it's a good idea and I'll see if they have it.
>
> >I love the softer, buttery rich Havarti in sandwiches.
> > I've never cooked with it though?
>
> Yeah, after reading Wikipedia, I wondered that myself:
>
> "Havarti is a versatile table cheese that works well sliced, grilled,
> and melted. It's an excellent choice for sandwiches and snacks."
>
> But I guess the idea is just to melt it in the soup..?
>
> --
> "Little Malice" is Jani in WA
> ~ mom, Trollop, novice cook ~