A few weeks ago I took a trip to cheese Mecca in Ashland, Ohio (aka Grandpa’s Cheesebarn). For years I’d drive past on my way to or from Columbus and wonder who Grandpa was and if his cheese was worthy of an entire barn. With my friend Hollie in the passenger seat, we drove an hour south on I-71 to find out. Grandpa did not disappoint. With so many cheeses and so little time, I stuck to the basics and walked away with nearly $100 worth of cheese. That’s a lot of cheese and truth be told I was a little worried it would go to waste before its best-by date. But my friends over at the American Chemical Society must have been monitoring my whereabouts and sent over another one of their Reactions videos on making the ultimate nacho cheese. With the help of sodium citrate and beer I can turn my cheese haul into to-die-for dip just in time for the Super Bowl. If you want to join me in cheese heaven, check out the short video below. You can thank me later.
Traci Purdum is Chemical Processing’s senior digital editor and new-found fan of Grandpa and his cheesebarn. You can email her at firstname.lastname@example.org.