Growing up
in an American house
in the nineteen fifties,
sixties and seventies,
the cheese of choice
was Velveeta,
the processed cheese-type food,
and we cut it
with a cheese slicer,
which was a thing
with a handle
and a wire
and a roller,
and my mother
would make us
grilled cheese sandwiches,
which she called
cheese toastwiches,
and the molten goo
would spill out
unto the plate
as we were eating one,
and this traditional cheese
seemed to start
in the days
of the little red metal pedal car
and end in the days
of being drunk and high
at two in the morning
watching Eddie Constantine movies,
and so the cheese
has changed
and it is now
mozzarella.