I make for the store for some crackers and a spicy summer sausage.

I don't know but I'm jeeeeeeaaaaalous!!!!

I eat it in chunks with freshly sliced apples.

Yum, apples. Especially with that extra sharp cheddar that has started to crystallize. And dark beer. I'm making myself hungry.

How does 15 year old cheddar taste? Quite cheddary!

My cheesiest home recipe is Stacked Enchiladas.

Dredge corn tortillas in canned enchilada sauce (or a not-very-chunky salsa) and make at least 5-6 layers with cheese (the sharp cheddar doesn't need to be shredded, but if you can crumble it or slice it, it's good), sour cream, cooked ground or shredded meat if you got it, chopped veggies (onions, tomatoes, bell peppers, avocado, obviously, but I've made it with zucchini, green beans, corn, even broccoli), or a chunkier salsa*, or whatever in your fridge or pantry tells you "I'd taste good with corn tortillas and cheese". Alternate the goodies each layer, but use lots o' cheese, especially on top.

It brought on new horizons of comfort food for me when I discovered that, instead of baking it in an oven at 350F+ for a half hour, I could microwave it at slightly over a minute per tortilla. Best done in a pan/bowl/whatever that's just a little larger than the tortilla around and deeper than the stack (don't let the melted cheese on top get away!).

*I am never without at least 3 salsas in my fridge, one 'restaurant style', one fresh and chunky and one Verde, none hotter than Medium - plus packets of Del Taco Sauce (NOT Taco Bell) and cans in the pantry of both Red and Green Enchilada Sauce. I always have 3-4 kinds of cheese in the fridge too; some Sharp Cheddar has been part of my last 3 batches, but I'm stretching out a one-pound package at least to Thanksgiving (which reminds me, nothin' wrong with Sharp Ched on a Turkey sammich).

A bit of a production to make, but a FUN production, and almost always yummy (to me - if you find something that's a BAD mix with Sharp Cheddar and corn tortillas, let me know).

Substitute it for Gruyere in quiche.

I don't have a recipe but I once had a bacon-cheddar soup that was positively divine. It was topped with a smoked paprika that had to have been imported.

We've already done crackers but the soup and the quiche sound like keepers.

Grilled ham and cheese sammiches on sourdough. That's what the mister and I had for dinner tonight.

Cheese omelette for breakfast! I also like it with apples or pears.

Make beer-cheese bread. Best of all worlds cause it also makes killer grilled cheese sammiches.

Apple pie with cheddar cheese crust.

Think about freezing it so you don't have to choke it down all at once. It changes the texture a little so you probably wouldn't want to eat it straight, but if you shred it first and Ziploc it, it'll be ready to melt on whatever you want for a long time to come.

If you're out of apples, a nice pear will do.

mostly, I eat cheese in chunks with bread or crackers or fruit or nuts, but you could make apple cheddar bread. Or Welsh Rarebit (I like Alton Brown's method). Or roasted broccoli cheddar soup!

apple, cheddar & bacon omelette

Bake apples, onions, and bratwurst chunks together with cheese over top.

NACHOS !!

My boyfriend and I were talking about a cheesy potato soup the other day, and he said he preferred sharp cheddar cheeses, too. So Cheesy Potato Soup. Or baked potato soup!

Baked stuffed potatoes? Good to eat now and, if you have the freezer space, good to freeze for a great dinner later.

I like to smash up the potatoes, stir in sauteed onion, steamed spinach and/or broccoli chopped fine, a beaten egg and a splash of milk, and plenty of cheese. Then I scatter more cheese on top, flash-freeze the stuffed potato halves on a cookie sheet, then put the solidly frozen potatoes in an airtight container. Then you can take out just one or two (or, y'know, more) at a time and bake them up for an easy dinner.

Really, I'm having a hard time thinking of things for which I wouldn't use sharp cheddar.

- It's my preferred cheese for grilled cheese sandwiches, though it melts reluctantly, so I always put a lid loosely over the pan while it's cooking.

- I like it in frittata (and I often saute the filling, then add chunks of cheddar to the hot pan before adding the egg mixture. This lets occasional bits of cheddar sear into chewy, caramelized bites that add a whole new dimension to the flavors.

- Nachos, quesadillas, tacos, and so on.

But putting a nice bag of shredded cheddar in the freezer is a great idea, too. I love knowing there's a big bag of cookin' cheese tucked away for the future.

Put some cornstarch in with the shredded cheese before freeezing.

I like scalloped potatoes au gratin. Lots of gratin.

You can make fudge with cheddar - for those allergic to eggs. :) Recipesource is taking forever, but I swear I've seen it.

potatoes au gratin - LOVE!!! Plus, I am already jonesing for chili.

Pulled up the potatoes today so potatoes au gratin is on for tonight.

I have been wanting to make this for a while. It's a grilled pbj with a slice of cheddar cheese ice cream in the middle. I have lusty dreams about cheddar ice cream.

I like cutting it into little cubes and eatng slowly with a big pour of a big red wine.

Optional add on: doing the above while reclining in a lounge chair and listening to some really great music.

so... hungry...

Yesterday was chili. Tonight was potatoes au gratin. Lots of leftovers of both, and luckily both get better over the next few days. I lurvs me some augh... rotten for breakfast.