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| You cannot start new topics / You cannot reply to topics HTML is disabled / BBCode is enabled Moderator: trendal, geokills, feevers 650 topic views. 0 members, 5 guests and 1 web crawlers are browsing this forum. [ Show Images Only | Sort by Score | Print Topic ] | ||

... And we ate all of the delicious stuff (5 year Gouda, Kaltbach Gruyere, and White Goat cheese) but I still have a nice chunk of the Roquefort left. For those who have never had it, it STAAANKS, and has the aftertaste of basement. It seems to be a close relative to blue cheese, and I was wondering the best way to make a buffalo wing dip out of it. It's too thick to just chop up and dip wings in, what makes blue cheese dip dippable?


