tag:blogger.com,1999:blog-6845503991160716872.post2379675901644636903..comments2023-10-31T09:32:46.005-05:00Comments on Menu In Motion: Now Eat This! My first cookbook review.Rachelhttp://www.blogger.com/profile/08966404342513332537noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6845503991160716872.post-91592306199305582242010-12-18T13:07:33.466-06:002010-12-18T13:07:33.466-06:00I don't think I have tried the 50%. I will ha...I don't think I have tried the 50%. I will have to give it a shot. I do love Cabot cheddar. I usually get it at Trader Joe's. I love cheese, so the healthier it is the less guilty I have to feel about using more of it.Rachelhttps://www.blogger.com/profile/08966404342513332537noreply@blogger.comtag:blogger.com,1999:blog-6845503991160716872.post-28838988807892244972010-12-16T10:58:00.664-06:002010-12-16T10:58:00.664-06:00I've heard the Sweet Potato Gnocchi was great ...I've heard the Sweet Potato Gnocchi was great and would love to make it, too! <br /><br />I'll confess I'm a huge Cabot fan (of course!) ;-), but did want to mention that I use our 50% reduced fat cheddar all the time and find it melts beautifully for me. <br /><br />(The 75% reduced fat takes little bit more of "gentle" touch on melting... which one did you try?) <br /><br />The 50% is made from 1.5% milk, so it's so very close to 2% milk cheddar, anyway. Maybe it's worth another try, especially if you've never tried the 50%? <br /><br />Thanks for the review of the book. I can't wait to check it out.<br /> <br />~Regan Jones, RD / Cabot CreameryAnonymousnoreply@blogger.com