N.Y. State Cheddar

ack to my old habits, as the title of this entry suggests. I have prepared Baked Macaroni and Cheese as directed by "The Joy of Cooking," using a caseus substance labelled, "N.Y. State Cheddar." Note that "State" is spelled out. In case you thought there might be dairy farms in the City. Hey, it's possible--I've never seen Flushing Meadows or Forest Park myself, for all I know they could be infested with cows.

The mac and cheese is a bit too eggy--the flavors are actually quite reminiscent of my mother's fritatas. The cheese is excellent--flavorful and far removed from the low quality generic brands, yet not quite as sharp as its Wisconsin cousins. This was cheap stuff, I'll have you know.

I purchased the New York (for that is what I presume the initials to represent) State Cheddar at the fabulous Sahadi's, where another domestic tyroform is available: Charlie Cheese. This is a white-and-yellow cheddar marbled into a happy face, millifiore style. Slice it, and get a hundred smiling Charlies. I imagine it makes incredibly cute open-faced toasted cheese sandwiches, but what I really want to know is whether the technology that made Charlie Cheese possible could be used to make other 2-color images: flowers, island scenes, hearts, Jerry Garcia's face. Phooey on Fimo, let's hear it for folk-art cheese!