Side note while I am thinking about this: my offer still stands to set

up the

autoposting of the echo rules per your schedule in my system if you want.

Thanks agin. I'm inclined to do reminders as the need
arises and as long as I'm reasonably active here don't
see the need for autoposting.

+

I haven't tried the Cabot snacks... I remember trying the brick and
not thinking it all that sharp... I might try the snacks at some point... :)

Cabot's is as sharp as I can find around here within my price range. I

love

the white cheddar "farmer's sharp" cheese; the one in the plaid packaging, IIRC.

The plaid package cheese is pretty decent and about at
the bottom of my scale of sharpness. I deliberately
bought some cheese that I knew was going to fall way
short, Crystal Farms Wisconsin sharp Cheddar, for the
purpose of making cheese crunchies, for which it was
fine. Dr. Maillard does a fine job minimizing the
differences of quality among cheeses.

As I've noted, one could do a sort of home aging to
improve the appeal of less-than-stellar cheese.

---------- Recipe via Meal-Master (tm) v8.01

Title: Cheese Crisps
Categories: Appetizers
Yield: 30 servings

1 c Grated sharp cheddar cheese 1/4 ts Salt
1/4 c Unsalted butter 1/2 c Whole whaet flour

In large bowl, combine the cheese, butter and salt. Add the flour
and
mix thourghly. Roll into small balls. Place the balls on an oiled
cookie
sheet and flaten.

Bake at 400 degrees F for 5 to 8 minutes. Do not let the edges get
browned. Tastes great warm or cold.

Source unknown; not what I would do

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