I once wrote about a coffee shop that Kina refers to as “cheddar cheese and bacon”, because they sell a breakfast sandwich that I’d refer to as a bacon, egg, and cheese—but I can’t, because I really don’t accept cheddar cheese on a traditional bacon, egg, and cheese sandwich. It doesn’t melt properly, it congeals even more poorly after it sort of melts, and it just sort of tastes like acid and salt on a sandwich that, let’s face it, has plenty of salt.
Whenever I have attempted to introduce Kina to a proper bacon, egg, and cheese—which is to say (and I’m not accepting arguments at this time) a sandwich with not-too-overcooked bacon, one egg either fried medium-hard or scrambled (in a pinch), and a single slice of unctuous, gooey, supernaturally-yellow American cheese—my daughter has rebuffed both the sandwich and the father offering it. It is, best I can tell, the fault of the cheese. This is my greatest disappointment as a father.
I’m not entirely sure what cheddar cheese is for, because people who like cheese boards never seem to include a cheddar, and it tends to fail in most cooked applications. A soup, maybe? Some sort of scone? In powdered form, it makes for an outstanding mac and cheese—seen in our third headline today about gentle money. All I know is that cheddar cheese is not designed to melt and has no place on a bacon, egg, and cheese sandwich. Maybe it’s good on a cold ham and cheese sandwich; I don’t eat them, but it’s a logical fit.