Sharp Cheddar [...] what improves it is keeping it sealed past
its use-by date

I do that too and I also love it when stores mark down their cheese
by 50% when it approaches the use by date but sadly, small wedges in
the fridge don't age quite as well as large wheels in a temperature
and humidity controlled environment.

If you're such a perfectionist you'll have to buy your
cheese a wheel at a time. I knew people who did that
kind of thing but generally go for the little wheels of
10 to 20 lb rather than the true full-size 60-80 lb ones.

then opening it up and letting it dry out a little before
using. It becomes cheesier and smellier

I have a great little covered container for that which has a loose
fitting lid that is almost but not quite air tight. Cheese ripens
quickly at room temperature and this container which doubles as the
serving dish lets the cheese dry out a bit but not too much.

When it dries out on the surface you can make an interesting
variation on toasted cheese - you put it in a dry cured or
nonstick pan and cook it for an arbitrary time over lowish
heat until it is hard and crusty; flip and repeat. If the
stuff is old and dry enough, the inside won't melt enough to
spread, so you get what amounts to a grilled cheese sandwich
with browned crust standing in for the toast. I cut mine into
something like 1/2 x 1 x 3" pieces and serve them like finger
sandwiches..

... Canada consumes more mac & cheese than any other nation in the world.

A dubious distinction (I originally typed extinction).

MMMMM----- Recipe via Meal-Master (tm) v8.00

Title: Herbed Macaroni Parmesan
Categories: Main-dish, Pasta, Cheese
Yield: 4 servings

8 oz Macaroni noodles
1/2 c Grated Parmesan cheese(2 oz)
2 T Minced fresh Basil(2 t dried
1 ds Freshly ground black pepper
3 T Margarine
1 x Italian Plum Tomato, chopped
2 T Chopped fresh Parsley
GARNISH
broccoli florets, optional

Bring large pot of water to boil; cook pasta until al dente.
When pasta is done, drain well. Toss hot noodles with margarine to
melt. Add other ingredients. Toss to combine. Garnish with broccoli
florets. VARIATIONS: add sauteed mushroom slices or your choice of
steamed chopped vegetables. Source unknown

MMMMM
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Quoting Michael Loo to Jim Weller <=-

small wedges in the fridge don't age quite as well as large
wheels in a temperature and humidity controlled environment.

If you're such a perfectionist you'll have to buy your
cheese a wheel at a time. I knew people who did that
kind of thing

Sadly, it's way too much for a household of just two.

Canada consumes more mac & cheese than any other nation

A dubious distinction (I originally typed extinction).

I'm not sure if that's really true or not. It is also claimed that
we eat more doughnuts per capita than anyone else.

---------- Recipe via Meal-Master (tm) v8.06

Title: Bacon and Cheese Macaroni Bake
Categories: Pasta, Bacon, Chilies, Casseroles, Cheese
Yield: 4 Servings

1 lb Sliced bacon
1 sm Onion, chopped
2 cn Condensed (10 3/4 ounce)
Cheddar cheese soup
1/2 c Milk
1 tb Worcestershire sauce
1 ts Dry mustard
8 oz Elbow macaroni, cooked,
-and drained
1 c Sharp Cheddar cheese
Shredded
2 tb Diced pimiento

Cook bacon, saving about 1/4 cup of drippings. Crumble bacon,
reserving 4 or 5 strips for the top of dish. Saute onion in
remaining drippings. Add cheese soup, milk, Worcestershire sauce
and mustard; mix well and heat through. Stir in the bacon,
macaroni, shredded cheese and pimiento. Place in casserole dish
Top with remaining strips of bacon. Bake in a 375 F oven for 25
minutes.

From: Tonya Date: 14 Dec 96

-----


Cheers

Jim


... Never underestimate the power of termites.

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