Well, we are still trying to deal with the fallout from the last couple of weeks, so this was another adventure in cost effective cheese procurement.  Unfortunately, it was also an exercise in basic literacy that I failed.

Starting off this week’s selection is Heini’s Lacey Baby Swiss, not only the best of the three, but also the only one with a website.  Being a baby swiss, it is not aged so it has a much softer texture than typical swiss, the bubbles are almost non-existent, and the flavor is much more buttery than nutty.  It is almost like a swiss cheese for people that don’t like swiss cheese.

Next up was May Bud’s Edam.  What can I say?  It is a passable Edam cheese.  I had fun taking off the wax.  Not entirely memorable.

Last, and most certainly least, we had Williams’ Hot Pepper Pasteurized Processed Cheese Food.  My failure to read the fine print on the label proved to be a quite a blunder.  It had the texture of Velveeta, and the flavor of Cheez-Wiz with a couple of jalapeños thrown in.  Not my finest find by a long shot.

Once again, my patron Sam has come to the rescue, and next week’s SCT should be a return to form, and not the completion of a trilogy of quantity over quality.

Stay cheesy, and thanks, Sam!!