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(, Sun 1 Apr 2001, 1:00)
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 50% strong cheddar, 50% Wensleydale or Lancashire, 10% pecorino (not parmesan), 0% Worcestershire sauce, 3% pepper
	50% strong cheddar, 50% Wensleydale or Lancashire, 10% pecorino (not parmesan), 0% Worcestershire sauce, 3% pepperSliced not grated.
(, Wed 4 Feb 2015, 10:24, 2 replies, latest was 11 years ago)
 it's important to overload the toast so that there's a decent amount of seepage
	it's important to overload the toast so that there's a decent amount of seepage(, Wed 4 Feb 2015, 10:34, Reply)
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