I’ve been eating this baked Garlic Bread Cheese for a while now:

http://www.carrvalleycheese.co...se/productinfo/3082/

It’s good stuff, and much different than any other cheese that I’ve eaten. I make sandwiches with German-baked Westphalian Pumpernickel:

www.amazon.com/dp/B00176GK1O?ref=yo_pop_ma_swf

Here’s my prep technique: The cheese is wet in its sealed plastic envelope. I cut one end open with a scissors, then let the block of cheese slide out into my sink. I rinse the block under running water, then pat dry with a paper towel. Then I cut the block into three equal pieces. One piece is just right for one sandwich with two slices of toasted pumpernickel. I wrap the other two pieces of cheese in Saran Wrap for another day.

There isn’t enough room on the sandwich for the amount of onion that I like, so I cut the onion separately, and put some into my mouth with each bite of sandwich. Good!

Edit: I forgot to say that I cook the assembled sandwich in my Breville BGR820XL Smart Grill.

This message has been edited. Last edited by: Pipe Smoker,

yummmmmm

Carr Valley Cheese is good stuff made 20 miles from my home. Warm fresh cheese curds are delivered to many local gas stations and sit on the counter for sale. Hard to pass them up some days. Wisconsin cheesemakers know what they are doing.