Quote:
Originally Posted by sunsetsunrise
Are we related, lol? I use seriously sharp cheddar cheese from, well, Vermont ! The lower fat cheese from the same company is not strong enough and also doesnt melt well.
At night I was getting out of bed and putting grated cheese in the pan. Then heating it until it gets crispy. Then I would blot it in paper towel and enjoy the crunch. Oh my oh my. sighs.
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Yes, it's that Cabot brand cheese from Vermont is tooo good. At least when you put it in the pan and melt the fat out of it, you know it has to be less calories!!
I never thought about putting it in the pan grated. That would speed up the process, I think!
My weakness is mainly for this brand of cheese (in addition to blue cheese and feta). I say to myself: How can I be vegan when cheese this good exists in the world?
Of course, I'm joking!