I am going to make a meat loaf this weekend. DEEJEE recipe calls out for hightemp cheese. I assume this is something special. what can i use from a local supper market? I have put blue cheese in burgers and it did not melt out. is that what it means? a cheese that will not ooze out? how about good chedder? or should i just leave it out?
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8/2/07 at 8:00pm