I had been eyeballing this recipe for several months now and so finally worked up the gusto to try it. I used an expensive Ivanhoe cheddar which was just marvelous. The soup itself turned out quite well, although it is certainly a very heavy dish. You definitely want to follow it up with something light and acidic to cut through all that cheese. I’m happy to have this one in my repertoire but I’m not sure if I would break it out very often.