Say Cheese!

Cheddar Cheese, that is!

Did you know that Brown & Hopkins sells sharp cheddar cheese,

straight from a Vermont cow, well, sorta, kinda...LOL

Did you know that cheese has been a staple item on provisioners' counters since Colonial times, and so became known as "store" cheese.

Here's a recipe I found when looking through an old recipe book, dated 1968.

Cheese-Onion Bread

1/2 cup diced onion

2 T melted butter

1 and 1/2 cups packaged biscuit mix (Bisquick)

1 cup shredded store cheese (1/4 lb.)

1 egg, beaten

1/2 cup milk

Simmer the onion in 1 T butter until tender and golden.

Combine the biscuit mix with 2/3 cup of cheese; add beaten egg and milk, mixing just enough to wet all ingredients; stir in the onion. Spread in well-greased 8" cake pan, brush top with remaining melted butter, then scatter remaining cheese over all. Bake in 400 degree oven for about 20 minutes. Serve at once. Serves 4 to 6.

This is a superb hot bread and is excellent with scrambled eggs or an omelet.

This cheese will be sampled on Friday and Saturday,

and would make a perfect addition to your Sunday dinner!

A little wine, a little cheese,
a little more wine, some cheese-onion bread.......you get the picture.....

Kidding aside, this is the creamiest cheese around,

and canot be bought at a grocery store.

It just tastes better when it is cut off the big block of cheese.....

In my best RI accent, "It's just like butta!".