<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Cheese on Ivan Hawkes</title><link>http://blog.ivanhawkes.dev/post/recipe/cheese/</link><description>Recent content in Cheese on Ivan Hawkes</description><generator>Hugo</generator><language>en-us</language><managingEditor>ivan.hawkes@gmail.com (Ivan Hawkes)</managingEditor><webMaster>ivan.hawkes@gmail.com (Ivan Hawkes)</webMaster><copyright>© 2026 Ivan Hawkes</copyright><lastBuildDate>Wed, 29 Oct 2025 00:00:00 +0000</lastBuildDate><atom:link href="http://blog.ivanhawkes.dev/post/recipe/cheese/index.xml" rel="self" type="application/rss+xml"/><item><title>American Cheese</title><link>http://blog.ivanhawkes.dev/post/recipe/cheese/american-cheese/</link><pubDate>Wed, 29 Oct 2025 00:00:00 +0000</pubDate><author>ivan.hawkes@gmail.com (Ivan Hawkes)</author><guid>http://blog.ivanhawkes.dev/post/recipe/cheese/american-cheese/</guid><description>&lt;p&gt;An American cheese product that melts beautifully on hamburgers. Perfect for
cheese toasties, Welsh rarebit, burgers, nachos, or topping a lasangne.&lt;/p&gt;
&lt;p&gt;The cheese is processed to help prevent oils splitting from it when melting and
to lower the melting point.&lt;/p&gt;</description></item></channel></rss>