Longhorn

Like several American cheeses, Longhhom is made by the “cheddaring” process. An orange-colored cheese, this is made in tall cylindrical molds and is often sold in half-moon pieces. It has an agreeable flavor, not too mild, and is a good cheese to serve for lunch in salads, or at the end of a meal. I like it very much for cooking too. My mother-in-law, who Eves in Pittsburgh, taught me a wonderful recipe passed down from her mother, using the local cheese as it was in those days; freshly mashed potatoes are mixed with grated Longhorn, spread on pizza dough, and baked in the oven. The resulting combination is delicious.