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Originally Posted by Kevy Baby
Yeah... the cheddar ones have been at the top of my fav list of late.
And what's up with the parmesean? They've been looking more like cheddar.
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Ah, well your supplier hasn't ordered any in a while. You'll be glad to know she got a delivery on Wednesday. The parmesans are a much lighter shade of whey.
There are, occasionally, batches of parmesan thet cook really dark, not anything I have any control over. They do, however, taste just as delicious as their lighter toned brethren.
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