I've been buying the pre-made recipes and they turn out well but I want to add cheese to my bologna.
For those that made there own, is there a specific kind of cheese that I need to use? I want to make sure that it freezes/keeps well and doesn't turn out mushy or gross when defrosted.
I was thinking a sharp cheddar would work, but I'm not sure.
For those that made there own, is there a specific kind of cheese that I need to use? I want to make sure that it freezes/keeps well and doesn't turn out mushy or gross when defrosted.
I was thinking a sharp cheddar would work, but I'm not sure.