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"Any cheese ends, Loretta?
Good with any cheese.
Fragile, older reds should be paired cautiously with any cheese.
There's raisin, apple – you could eat it with any cheese.
SERVER: Ma'am, do you want any cheese in your burrito bowl?
Not so many added flavours, so they really are a good companion to any cheese.
Mr. Brennan assured me that almost any cheese could work in a fondue.
Under EU rules these days any cheese officially called stilton must be made with pasteurised milk.
Making almost any cheese is about promoting, and then controlling, decay.
It's a favourite recipe of mine, and great for using up any cheese.
His cheese stock is the most extensive of any cheese shop in town.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com