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[quote=Anonymous]I love a good triple crème! It’s like butter. Smoked Gouda, very sharp cheddars, hot pepper jack, Brie, goat cheese mmmmm melted into homemade tomato soup. I’ve been putting smoked blue cheese in Caesar salads all summer! But right now? By FAR it’s fresh burrata - I serve it with heirloom tomatoes from the farmers market, pesto, greens, red onions olives etc with grilled sliced bread for dinner about 3 times a week right now. I don’t like Swiss at all. Ick. [/quote]
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