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We had mozzarella and cheddar in olive oil for about 6 months in the tropics. The trick is to sterilise the jars and instruments by cooking them for a minute or two. Then let the jars cool down, cut up the cheese with sterilised knife, the fill the jars with cheese and oil. When you want your cheese, you sterilise a fork or spoon and take out only as much as you need.
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Petr & Jana
s/y Janna, HR 31 Monsun
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