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ORIGINAL: LadyPact

I'm afraid I'm not much help. I do use motz to cut a little bit of the sharp and monterrey jack to balance it out. I'm not exactly big on sharp cheddar. Not for something that is supposed to be smooth.

I'm sure whatever you make will be wonderful. You do know the old joke about what makes food taste three times better? It's that the person eating it didn't have to make it. [:D]