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At its most basic, cheese making is a straightforward process.
The secret of stilton is the time it takes to make the basic cheese.
Two musts: The "Brooklyn," inspired by Di Fara's basic cheese pie; and the white pie, topped with house-made ricotta, slivered garlic and grana Padano.
The pizzette of the day, a basic cheese and tomato pie when we ordered it, was also a winner, with a cracker-thin crust and a tasty chunky tomato sauce.
At the Pathmark in Harlem, "you can get very basic cheese, but not the yummy black truffle brie you can get at the Amish Market or Grand Central Market.
"We see ourselves as a basic cheese pizza," he says.
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"Red Ox" was oxtail and brisket with red leicester, and that was a better balance, hearty but not cloying; the basic cheese-and-tomato "Juliette" was good, too, and made use of the fact that cheddar and lincolnshire are tangier than mozzarella.
Even for a full-time cheesemaker, three dozen would be a lot, especially if they aren't mere variations on one or two basic cheeses.
This category is the realm of pure cheese: chile con queso, queso fundido or flameado, quesadillas, your basic cheese-slathered baseball nachos, and so on.
Basic goat cheese recipes require packets of chevre culture powder or a similar acidifier, which you can find at cheese-making supply stores.
The Brandi, Za'Za's name for its Margherita, was less impressive and a bit bland, although it has an interesting history of having been created in 1889 for Queen Margherita, who enjoyed this basic tomato, cheese and basil pie.
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