Mama Mia That's a Lot of Hard Salami

Well, C2, here's something you could do: dice it really fine and put it in cheese.

So, how to do? Hmmm, first melt some cheese, not the easiest thing in the world. But, if you can talk yourself into it, here's one way. Get some process cheese--Velveeta, Kraft American, anything of that sort--and mix it in at about a 10-15% rate with chedder or colby or whatever, everything diced in, say, half-inch cubes. The process cheese will act as a solvent for the other cheeses, and allow decent melting. Mix in the salami, pour in a mould, and let cool. Voila! (or, as my students write it, "Wallah!")

I use this method to make my own jalapeño cheese.

Geo