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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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RENNET COAGULATED - Hard Grana (Grating Cheesee)
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First shot at Parm
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Topic: First shot at Parm (Read 5350 times)
Jaspar
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Re: First shot at Parm
«
Reply #15 on:
May 01, 2012, 08:26:32 AM »
I also heard that if you drop it into a deep fryer, it would come out puffed up and crisp like a cheese puff
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DeejayDebi
Old Cheese
Location: Connecticut
Posts: 5,820
Cheeses: 106
Re: First shot at Parm
«
Reply #16 on:
May 02, 2012, 03:20:11 AM »
Hmmm never fried it but I will have to try it one day to see.
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http://www.deejayssmokepit.net
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CheeseForum.org » Forum
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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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RENNET COAGULATED - Hard Grana (Grating Cheesee)
»
First shot at Parm