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I've attempted to make this page amenable to the site's policy. I thought that the brief passages used did follow policy. My apologies
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The term hoop cheese was used for two very different types of cheese, one which is the kind this article describes, and the other which was a hard cheese, something like a cheddar. This article is mainly about the soft sort, but it confuses them when it mentions the country store--the hoop cheese cutter was for the hard variety. I also expect that the hoop cheese served on biscuits in NC is the hard variety.
http://www.practicallyedible.com/edible.nsf/pages/ed.2221 —Preceding unsigned comment added by Ericjs ( talk • contribs) 22:47, 27 February 2009 (UTC)