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DebT

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  1. Thanks for the suggestions.  I used St Moret.  The icing was a little more runny than when using English products but tasted good
  2. Hi all you cooks and chefs out there.  Does anyone know if there is anything I can use in a recipe that calls for "full fat soft cheese"?  It's for the covering of a carrot cake.  Spent ages at the cheese aisle in the supermarket but couldn't decide what to use.  Would be grateful for any suggestions   Thanks[8-)]
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