SC - SC Melted Cheese
Richard Kappler II
rkappler at home.com
Wed Nov 10 10:31:23 PST 1999
>The local version of this is very yummy, involving lots of brie, cream and
>butter, but the original recipe says something like scraps of good cheese
>are to be used and my impression was that bits and scraps from a mixture of
>cheeses would be the thing. So, I want to experiment. Goal: a cheese
sauce
>not as expensive, and yet, not cheddar. Via two local shops I can do a lot
>of experimenting just with English cheeses.
>
>Bonne
Go to the deli. When they get down to the ends of the large cheeses that
are sliced for sandwich stuff, they throw them in to a styrene tray, cover
it with plastic wrap, call it ends and sell it for about a dollar a pound.
At least they do in my market. If they don't in yours, ask them, cuz they
prolly just throw the ends away. Same goes for the deli meats, BTW.
regards, Puck
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