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/ck/ - Food & Cooking

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>> No.15382777 [View]
File: 157 KB, 600x900, stilton-port.jpg [View same] [iqdb] [saucenao] [google]
15382777

>>15380974
Port wine Stilton if I'm feeling fancy. It's so intense that you really can't eat too much of it though.
Normally I just go for Gruyère and Bleu d'Auvergne. Parmiggiano is always in the fridge too, but I mostly use it for toppings

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