I’m intrigued about the cheese you used. You said it was Cabot’s cheddar and that it’s lactose-free, adding that all Cabot’s cheeses are lactose-free. Does that mean they are made without milk and are therefore not actual cheeses? Or is there some process that removes the lactose? Or are they made with lactose-free milk? Like you, I have never jeard of lactose free cheese before.

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