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Originally Posted by floatingslowly
I resemble that remark!
don't get me wrong, it looks good...I just can't get past the "clot".
it makes me think that the cheese is undergoing a biological process that I don't want my food to take part in.
the thought of sucking on a cow's open wound gives me the same feeling.
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just imagine it as double thickness which is essentially what it is. it really does stick to your ribs when you eat it. although knowing you that statement makes you feel worse.