I'm currently running kinda lowParmigiano-ReggianoPecorino RomanoGrana PadanoWhite AmericanYellow American Usually I have some Cabot Seriously Sharp and other extra sharp cheddars...sometime feta and/or blue, sometimes velvetta for dips. I often have fresh mozzarella for pizzas.Bonus points for cured meatsGuancialeAlmost always have Pancetta and often have Prosciutto
3/20/2021 12:08:34 PM
Violife.I am very much lactose intolerant.
3/20/2021 2:03:03 PM