Bob O'Dyne <firstname.lastname@example.org> wrote in
> On Fri, 20 Apr 2012 02:09:45 +0000 (UTC), "I'm back on the laptop"
> <Imback@home.in.Brisbane> wrote:
>> After it had browned nicely I grabbed a piece and took a bite..........
>> HOLY CRAP!!!! Was it ever salty!!!! *WAY* too salty. I gave the SO a
>> little piece to try just in case I was being 'over sensitive', and she
> If something like that happens again, try soaking the cheese in fresh
> cold water overnight or for a couple of days. (You'll need to change
> the water ever day.) That should leach out the salt.
Unfortunately, I'd cooked/fried it prior to tasting.