Traditional New England farmer fare, that is. It's rather like eating cheddar with a pear -- the piquancy of the sharp cheddar counters the near-cloying fruity sweetness of the pear. Usually the cheddar cheese is served with, not topping, the slice of pie. The diner mixes bites as desired. There's a couplet:

Apple pie without the cheese
Is like the kiss without the squeeze.

Man, ask her about her Salad Theory.

Very aged, flaky, sharp Vermont Cheddar...best when eaten alone, or maybe on a crispy flatbread. It would be a damn shame to melt it on anything.

Very few people have ever had, "Very aged, flaky, sharp Vermont Cheddar", because it can't be had in chain supermarkets. Specialty or cheese stores might have it, but it's as expensive as it is good. :yum:

Starting at $10+ per pound, for the fair-to-middling stuff, it's not practical for cooking, any more than a $100 bottle of wine belongs in a mixed punch.

Sour Patch Kids and Swedish Fish.

I mean, have I ever mentioned to you that I never get enough cheese? Well, you know, I never get enough cheese.

Unless I have Swedish Fish. Or Sour Patch Kids. Or Gummy Bears.

Or well, you get it by now.

Album covers.

That was a kind of bizarre trip down memory lane.