In article >,
"Steve Freides" > wrote:
> We've had it a few times at home now - just cut it into 1"-ish pieces,
> fried it in olive oil, and put in/on a salad - it's especially nice in a
> greens-less salad, e.g., tomatoes, peppers and cucumbers, that sort of
> thing.
>
> Worth a try if you're looking for something new in the cheese
> department.
>
> -S-

Why doesn't it melt when it is fried or grilled?

--
Barb