SC - SC Melted Cheese

[Richard Kappler II]

>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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