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Niki Rothman | Feb 23, 200610:18 AM     2

A few weeks ago Gary Soup posted to recommend a savory pastry called a cheese wheel sold by Acme Bakery at the SF Ferry building. I bought 8 of them - ate one that day and froze the rest. The one I ate out of the bag was indeed delicious - very chewy and assertive with an intense cheddar tang - a pastry with a lot of character. BUT when I defrosted one, wrapped it in foil and baked it in the toast-r-oven at 375 for 12 minutes it was much, much better! Truly, the best way to enjoy the cheese wheel is hot!
It becomes a completely different animal. Soft, tender, meltingly unctuous - and intensely cheesy. Last night's dinner was perfect: Niman Ranch london broil from TJ's - rare, salad of TJ's romaine hearts, arugula, Minnie Pearl tomatoes, thin sliced Euro. cuke and homemade pickled onions & Israeli olives from Haig's on Clement in a mustard & garlic vinagrette, and a hot cheese wheel! YUM!

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