I don’t like cheese.
Or, as Jay likes to point out to people, “Dot doesn’t like cheese, unless it’s melted.”
I am not a cheese snob. I don’t know my parmesan from my mozzarella. (There is a difference?)
However, I am a big New York Times fan. I keep track of the day’s most emailed articles like it’s the ebb and flow of Google stock on Nasdaq.
A Mac and Cheese recipe that was the top most emailed a few days ago caught my eye. The “Crusty Macaroni and Cheese” stayed on the “Most Emailed List”, much like a chart-topping song and was at Number 3 today.
I thought I’d impress Jay with a little bit of American comfort food. I scanned the recipe and headed to the store for ingredients. Sixteen ounches each of extra sharp cheddar cheese and American cheese were needed.

I stood at the dairy aisle in Safeway for a long time. There was no “American cheese” to be had, except for something that came in slices. You know the kind, where it’s all individually plastic wrapped. But there were lots of Cheddar – from mild to medium to sharp and extra sharp – and they came in slices, blocks and pre-shredded versions.
I decided to make it even and got both the American and the Cheddar in “slice” form.
At home, I started “coarsely grating” the cheese, as required by the recipe. Jay walked over and started laughing.
“You bought sliced cheese?”
“Yeah.”
“It’s not cheese!”
“It’s in the cheese section!”
“Read it. It’s not cheese!”
“What the *@&!”
As it turns out, sliced cheese is CHEESE FOOD, as indicated on the wrapping.
What the hell is cheese food? And why put it next to cheeses if it’s not real cheese?
Jay kept saying, “Dot, what did you do? It’s not cheese!” But he was open to eat the baked results. So does cheese food make it as cheese?
Between mouthfuls of mac ‘n cheese, Jay concluded, “I’m eating my words now.”
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