Ok, listen up.

I've had some of the world's best cheeses (honorable mention to Maytag, as well as Clemson Blues!). But for a truly delicious grilled cheese, it must be American cheese. Or is that 'american'? It's a thing. But it MUST be the right brand, if you're going to judge it. Not just any waxy block.

Boar's Head isn't bad, but growing up (Sciencegeek, you might know this) it was Clearfield, v.e.r.y. thinly sliced. I am still on the hunt for a good alternative.

(Amos, cover your ears) American melts into lusciousness that is hard to describe.... Try it with a later summer tomato on toasted decent bread, slapping the cheese on to melt only slightly before adding the tomato.

And American in scrambled eggs.... nothing, nothing, NOTHING like it. And it is also NOTHING at all like Velveeta. Them's fightin' words.

Dani