me being to lazy for gratenating more cheese , what ment cutting the extra left over bit it's parrafine side's of , where the cheese bathed in , in anciënt time's now it is warm 'atible' plasticwrapp , and for 'authenticity' tossed in again , what make's the airtight atmosphere to ripe the Gouda Cheese in young , minor (belegen) , and then extra , and into old , with several opions on how long that ripeïng time might be , but I care for a soft density but not to soft or to hard and crumbly , and left overs are not pardano , and I miss the Italian seasalt , but for my health I was good , now the new Dutch health care scam is , we do to less for our health , aint I original on my food , that is the real problem , instead of the fraud on medical cost for years by saying we all age , what apeared not to be the truth , the grey them self do , but the youth the start to miss , by their cuts .
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