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It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio
A soft cows’ milk cheese, named after the French region of Brie, that is pale in color with a…
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Compared to the more firm texture of most commercially produced mozzarella, fresh mozzarella is…
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