Dave Newt wrote to uk.transport.london on Mon, 14 Feb 2005:
Paul Terry wrote:
You freeze [...] cheese ?
If it's cheddar-ish, rather than Brie-ish, then yes.
The Brie-type freezes very well - I buy Reblochon en masse when in
France & freeze it when I get home - lovely for tartiflettes.....
--
"Mrs Redboots"
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