I need to prepare in advance 10 or so delicious burgers and I thought Juicy Lucys would be a good idea. The burgers will be prepped and kept chilled until brought to the barbecue.
I just began experimenting with these and so far have done a pretty decent Fourme D'ambert version.
What cheeses would everyone recommend? I was thinking getting some crumbly blue and a mild melting cheese (torokeru) mixed together.
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