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ISO: Shrimp and Crab Fondue Copycat (like Uno's) - Another Question

Misc.
Is there a difference between Fresh Parm and the shredded Parm found with the shredded mozzarella, shredded cheddar, etc? I could not get the kind of "cheesy crust" that I remember from Uno's using the shredded Parm. The parm ended up only slightly melting together, then formed a hard crust. I am thinking my next go round topping the parm with smoked Provolone. I think the shredded Parm does not have enough moisture to allow it to melt and spread out like Provolone and Mozzarella do, because when I used the same Parm in a pizza mixed with Provolone and Mozzarella, the Parm melted nicely into the other two cheeses very nicely.

Thoughts?

Paul
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Reviews and Replies:
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  Arthur Owen--San Diego, C
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  Gladys/PR
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  Natalie - Melbourne Beach FL
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  Halyna - NY
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  PH -- Virginia
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  Julia, Wisconsin Dells WI
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  Holly Michigan
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  Stephanie - PA
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  Karoline, New Hampshire
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  Kelli, Michigan
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  Paige
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  Kelli, MI
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  Joyce Brown Sandston, Virginia
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  Renee Richmond, VA
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  Jean, New Hampshire
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  Marge, Silver Spring MD
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  Cathy in Wisconsin
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  Mary Phila PA
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  Kelli, MI
20
  Paul in VA
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  Paul in VA
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  Virma Puerto Rico
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