ALONG WITH OUR UNSTOPPABLE PUMPKIN MINI MUFFINS, Phoebe brought a bit of cheese to school for her go at snack time. To spice things up we used our amazingly affordable vegetable cutters–the ones we made carrot and cucumber flowers and stars with for a suddenly kid-friendly spinach salad–to cut the cheese. Was this necessary? Not really. Was it fun? Just ask Phoebe.
This little project is definitely something any preschooler can help with. Aiming to make 20-22 cutouts from a big ol’ block of cheese (I just bought the biggest pack of Colby since I know our kids, who are new to American cheeses, like it. You could do something cooler or more exotic.), I sliced the block of cheese in half horizontally so I’d have two big pieces of cheese, about 1 -1 1/2 inch thick. Then we just started cutting. In the end, we had exactly the number of pieces we needed and saved the scraps for quesadillas, and Baby George who is not at all discerning about his cheese shapes. If it’s cheese, he’ll pop it into that doughy little mouth pronto.
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