zxcvbob wrote:

> [snip]
>
> Don't totally dismiss processed American cheese in soups. It is
> extraordinary as *one* of the cheeses in soups and sauces. (it doesn't
> have enough character to be the only cheese, IMHO) I like to mix it
> with extra sharp white cheddar. I haven't tried using it with bleu
> cheese yet.

Agreed, it melts wonderfully. I tend to save the slices for burgers
though, and use the ol' brick of cheddar for cooking.



Dawn