<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>the cheese blog &#187; Devon</title>
	<atom:link href="http://www.thecheeseblog.com/category/england/devon/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.thecheeseblog.com</link>
	<description>How can anyone govern a nation that has 246 different kinds of cheese? -- Charles de Gaulle</description>
	<lastBuildDate>Sat, 18 Sep 2010 20:50:10 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.3</generator>
		<item>
		<title>Partridge Blue</title>
		<link>http://www.thecheeseblog.com/2010/05/partridge-blue/</link>
		<comments>http://www.thecheeseblog.com/2010/05/partridge-blue/#comments</comments>
		<pubDate>Tue, 18 May 2010 16:46:38 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[Devon]]></category>
		<category><![CDATA[England]]></category>
		<category><![CDATA[cows-milk]]></category>
		<category><![CDATA[Jersey]]></category>

		<guid isPermaLink="false">http://www.thecheeseblog.com/?p=837</guid>
		<description><![CDATA[Partridge Blue is made by The Exmoor Blue Cheese Company in Somerset, Devon. It is a stronger version of their Exmoor Jersey Blue cheese. Partridge is made from Jersey cow&#8217;s milk. It is aged twice as long as Jersey Blue. It has very rustic natural rind with tons of variation. The interior ranges from pale [...]]]></description>
		<wfw:commentRss>http://www.thecheeseblog.com/2010/05/partridge-blue/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Sharpham Rustic</title>
		<link>http://www.thecheeseblog.com/2010/05/sharpham-rustic/</link>
		<comments>http://www.thecheeseblog.com/2010/05/sharpham-rustic/#comments</comments>
		<pubDate>Sat, 15 May 2010 16:01:11 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[Devon]]></category>
		<category><![CDATA[England]]></category>
		<category><![CDATA[cows-milk]]></category>

		<guid isPermaLink="false">http://www.thecheeseblog.com/?p=794</guid>
		<description><![CDATA[Sharpham Rustic is made by Sharpham Wine and Cheese near Totnes, South Devon. Sharpham is a cow&#8217;s milk cheese that is matured for 6 to 8 weeks. It has a thin, natural white rind. The golden yellow interior is a nice contrast to the exterior. The paste is semi-firm with irregular eyes. The interior has [...]]]></description>
		<wfw:commentRss>http://www.thecheeseblog.com/2010/05/sharpham-rustic/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Gunstone</title>
		<link>http://www.thecheeseblog.com/2010/05/gunstone/</link>
		<comments>http://www.thecheeseblog.com/2010/05/gunstone/#comments</comments>
		<pubDate>Wed, 12 May 2010 09:01:27 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[Devon]]></category>
		<category><![CDATA[England]]></category>
		<category><![CDATA[goats-milk]]></category>

		<guid isPermaLink="false">http://www.thecheeseblog.com/?p=814</guid>
		<description><![CDATA[I picked this number up at a small farmer&#8217;s market somewhere in Exmoor. Gunstone is another cheese from Dave Johnson in Crediton, Devon. Gunstone is a unpasteurized, goat&#8217;s milk cheese with a natural rind. It&#8217;s semi-hard with a golden interior with irregular eyes. The paste is firm and has a buttery texture. The taste is [...]]]></description>
		<wfw:commentRss>http://www.thecheeseblog.com/2010/05/gunstone/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Norsworthy</title>
		<link>http://www.thecheeseblog.com/2010/05/norsworthy/</link>
		<comments>http://www.thecheeseblog.com/2010/05/norsworthy/#comments</comments>
		<pubDate>Sun, 09 May 2010 16:00:35 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[Devon]]></category>
		<category><![CDATA[England]]></category>
		<category><![CDATA[goats-milk]]></category>

		<guid isPermaLink="false">http://www.thecheeseblog.com/?p=791</guid>
		<description><![CDATA[Norsworthy is an unpasteurized, goat&#8217;s milk cheese made in Crediton, Devon. It has a natural rind. The interior is a milk white colored and has small, irregular air holes throughout the paste. The cheese is semi-firm. There is a slightly musty aroma. The texture is creamy, but toothsome. The taste has some typical goat cheese [...]]]></description>
		<wfw:commentRss>http://www.thecheeseblog.com/2010/05/norsworthy/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Capricorn</title>
		<link>http://www.thecheeseblog.com/2010/05/capricorn/</link>
		<comments>http://www.thecheeseblog.com/2010/05/capricorn/#comments</comments>
		<pubDate>Mon, 03 May 2010 11:32:17 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[Devon]]></category>
		<category><![CDATA[England]]></category>
		<category><![CDATA[goats-milk]]></category>

		<guid isPermaLink="false">http://www.thecheeseblog.com/?p=784</guid>
		<description><![CDATA[Capricorn is made by Lubborn Creamery, in Cricket St Thomas in South Somerset. It is a goat&#8217;s milk cheese made from the milk of West Country Saanen goats. Capricorn has a natural, bloomy rind. The paste is soft and has a brie like consistency &#8212; very runny even before coming to room temperature. Apparently, this [...]]]></description>
		<wfw:commentRss>http://www.thecheeseblog.com/2010/05/capricorn/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>

