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I buy small bricks of "light" cheese (typically cheddar; we have also tried mozzarella) and keep them sealed as long as possible. (The lower fat cheeses are less likely to sweat beads of oil on a h...
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I buy small bricks of "light" cheese (typically cheddar; we have also tried mozzarella) and keep them sealed as long as possible. (The lower fat cheeses are less likely to sweat beads of oil on a h...