what kind and what form? you know, like is it dried parmesan or like, fresh shredded mozzarelle, or sliced cold provalone or?
this isn't the right time of year, but i'll post the cheesiest recipe i can think of--cheesier than fondue even. but it's rich and more a winter time thing.
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what kind and what form? you know, like is it dried parmesan or like, fresh shredded mozzarelle, or sliced cold provalone or?
this isn't the right time of year, but i'll post the cheesiest recipe i can think of--cheesier than fondue even. but it's rich and more a winter time thing.
Post a Comment