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Mozzarella too thick?

fldhkybnva | Mar 15, 2012 06:09 PM

I love mozzarella on the usual (insert meat/vegetable) parmesan, pizza, etc however it always melts into a really thick layer that is oh so yummy but has serious potential choking hazard. Is this because I am cutting the slices too thick? I usually cut them about 1/5-1/4 inch should they be thinner/almost sear through like shaves of cheese?


Choking on goodness

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