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Just did some prep for a Superb Owl party tomorrow. On the cutting board: cheeses. One was a merlot-infused something, another was a smoked gouda with bacon, and the last was a Havarti. Got 'em cubed and containered, ready to transport.
Still not prepped: a 7-year-old Quebec white cheddar. I'm debating on whether I should prep it here or do the fancy cutting at the party. Thoughts, CoSo?