On 23 Oct 2005 at 8:12, Bob W wrote: > It's much better than cheddar as a cooking cheese.
As it's kept in brine it's generally quite salty, so doesn't fit the bill if excess salt is a problem. Rob Studdert HURSTVILLE AUSTRALIA Tel +61-2-9554-4110 UTC(GMT) +10 Hours [EMAIL PROTECTED] http://members.ozemail.com.au/~distudio/publications/ Pentax user since 1986, PDMLer since 1998
