On Tue, 19 Mar 2013 09:22:59 -0400, jmcquown >
wrote:

>On 3/19/2013 12:47 AM, sf wrote:
>> On Mon, 18 Mar 2013 22:41:21 -0500, Melba's Jammin'
>> > wrote:
>>
>>> In article >,
>>> jmcquown > wrote:
>>>
>>>> I certainly know what Parmesan cheese is but I don't know what "yellow"
>>>> cheese she'd like us to use if we don't have any.
>>>
>>> It's cheese that is yellow in color - maybe cheddar, maybe colby, maybe
>>> Velveeta.
>>
>> Thank you. It's not *that* had to figure out.
>>
>No, it's not hard to figure out. But Parmesan and those yellow cheeses
>taste very different!
>
>Jill
It's a whatever you have that is yellow will do here. Use what your
family likes. This is a recipe for cooks. A recipe like this is
flexible. By indicating yellow, the writer eliminated stuff like
brick, muenster, parmesan, gouda. They wouldn't have been appropriate
flavorwise.
Janet US