I really enjoy Alouette Cheese on crackers, even though it's a bit pricey. It's smooth and creamy, but it doesn't have that silicone/plastic texture and appearance to it that stuff like Velveeta does. It also doesn't have that "processed cheese" taste that Velveeta does as well. I've been thinking about trying to use this stuff in some recipes too. I can't recall off the top of my head, but I think I might have tried the Garlic & Herb one with pasta, as an alfredo sauce, by thinning it out with some milk, and it was pretty good. I'm debating now if I should try it with some thinly sliced potatoes, to make a scalloped potato dish with one of them - perhaps the cheddar. But I'm a little leery how the cheese will hold up to being baked in the oven for about an hour or so until the potatoes are tender and cooked through. Or maybe make a mac and cheese with the cheddar one. Has anyone tried baking with this stuff? Did the cheese separate on you?
