We use extra sharp cheddar almost exclusively. Cabot makes a wonderful one and uses vegetable, rather than animal, derived enzymes to produce it. When Cabot is on special we almost always buy it.
|Blackeyed Pea Soup with Greens|
|Cheese Log Par Excellence|
|Leafy Southwestern Dinner Salad|
|Macaroni and Cheese|
|Potatoes Roasted with Sauteed Onions and Lots More!|
|Shepherd's Pie, Vegetarian Version|
|Stephen's Scrambled Eggs|