Wow, what a post. Thank you so much for the lovely shout out and support. The farm families who own Cabot and all of us who proudly work for them really and truly appreciate the love! Mwah! (off now to bake the soda bread. One of my favs) wendy@cabotcheese.com Wendy, you guys rock. I love this recipe because it's SO moist and cheese-y, and you can tweak it with different additions, as some of the readers here have mentioned. Oh, BTW, I miss your "Vegas to Vermont" exercise program - enjoyed the heck out of it last spring... :) PJH

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