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« Cheese and Wine at Vin Noir | Main | It's summer - can I still serve cheese? »

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Almost anything is good for me right now, it's the holidays. :) I haven't tried sheep's milk on cheese yet, but definitely sounds like something good to try out.

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My solution at the time was to roll up my sleeves and grate away, seal the grated cheese in a zip-loc bag, and toss it into the freezer. When I came to use it in cooking a week or so later I would tell myself that everything was fine, but really both the cheese and I were crying inside. The cheese was dead, and there was no saving it.

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