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My aunt said a room temp plate beats a cold one, and I finally tested it at my party in Mesa
My aunt Bev kept telling me for 2 years that pulling the cheese out 30 minutes before guests arrive makes a bigger difference than anything else you put on the plate. I tried it last Saturday for 9 people, and the brie and cheddar went way faster than the cold plate I set out next to it, so now I'm wondering if she was onto something. Is room temp really the move for the whole plate, or does it only matter for certain cheeses and meats?
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