Say CHEESE!......................
I love cheese, it’s very gouda.
If your doctor says avoid cheese, it’s a good idea to find another doctor.
The cheese stands alone.......
CHeddar CHeese is my CHoice...
“Blue cheese, feta cheese, and Parmesan are higher in sodium than other cheeses, but their strong flavor means they’re often used more sparingly “
Sparingly? Ha! Speak for yourself. I probably had > 4 ounces of Parmigiano on my pasta this morning.
Not to mention flavor.
It's only me...so I freeze a couple shells in aluminum foil and defrost in my steamer for a quick lunch.
Aldi has Feta with Tomato and Basil in a block. Use it for salads. Awesome...
What’s good and what’s bad to eat keeps changing.
When my get up and go has got up and went, I hanker for a hunk of cheese!
How to Make Grilled Cheese
Butter the whole wheat (or white) bread: Spread 1/2 Tbsp butter on one side of each slice of bread.
Heat a cast iron skillet or heavy non-stick pan over low to medium/low heat. If you’re using a griddle, it should be at 275˚F. Immediately add 2 slices of bread with the buttered side down.
Add cheese (stack slices of sharp cheddar, gouda, and Havarti cheese on top of each other). lay the stack of cheese on one of the pieces of bread, cover it with the other piece of bread (browned side up) and flip the sandwich over. The total cooking time for a grilled cheese sandwich over low to medium/low heat is 6-7 minutes. That is enough time for the exterior to crisp and brown and for the cheese to fully melt.
Brown the bread – Continue sauteeing, flipping until both sides are golden brown and the cheese is melted.
Serve – Cut the sandwich in half on the diagonal to serve. All you need is a Creamy Tomato Soup to dunk your sandwich into.