Hi everyone,
I am once again about to show of my neophyte status.
ops:
Where does a budding baker acquire Cheese? I've found Gouda Cheese, but no use for it (clues here accepted, too!
). I need good ol' regular pasteurized, homogenized, Antonica-made cheese!
Please help!?
My thanks in advance.
I am once again about to show of my neophyte status.
ops: Where does a budding baker acquire Cheese? I've found Gouda Cheese, but no use for it (clues here accepted, too!
). I need good ol' regular pasteurized, homogenized, Antonica-made cheese!Please help!?
My thanks in advance.

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