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	<title>the cheese blog &#187; France</title>
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	<link>http://www.thecheeseblog.com</link>
	<description>How can anyone govern a nation that has 246 different kinds of cheese? -- Charles de Gaulle</description>
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		<title>Selles-sur-Cher</title>
		<link>http://www.thecheeseblog.com/2009/10/selles-sur-cher/</link>
		<comments>http://www.thecheeseblog.com/2009/10/selles-sur-cher/#comments</comments>
		<pubDate>Sun, 25 Oct 2009 22:01:47 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[France]]></category>
		<category><![CDATA[Ash]]></category>
		<category><![CDATA[goats-milk]]></category>

		<guid isPermaLink="false">http://www.thecheeseblog.com/?p=592</guid>
		<description><![CDATA[Yet another diversion from British and other UK cheeses. Selles-sur-Cher is an AOC-protected (one of the first), unpasteurized goats milk cheese made in the commune of Selles-sur-Cher, in the Loir-et-Cher region of France. The cheese is sold in small discs that have been coated in ash and then ripened between 10 and 30 days. Visually, [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Carre du Berry</title>
		<link>http://www.thecheeseblog.com/2009/10/carre-du-berry/</link>
		<comments>http://www.thecheeseblog.com/2009/10/carre-du-berry/#comments</comments>
		<pubDate>Sat, 24 Oct 2009 12:12:29 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[France]]></category>
		<category><![CDATA[goats-milk]]></category>

		<guid isPermaLink="false">http://www.thecheeseblog.com/?p=606</guid>
		<description><![CDATA[Carre du Berry is a fresh, pasteurized goats milk cheese (ripened about one week) from Berry, in the Loire region of France. It comes in a 4 inch square and is covered in herbs d&#8217; provence, juniper berries, and peppercorns. The cheese is visually wonderful, so it&#8217;s a natural for a cheese plate.
The interior is [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Morbier (Les 3 Comtois)</title>
		<link>http://www.thecheeseblog.com/2009/08/morbier-les-3-comtois/</link>
		<comments>http://www.thecheeseblog.com/2009/08/morbier-les-3-comtois/#comments</comments>
		<pubDate>Fri, 07 Aug 2009 02:19:31 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[France]]></category>

		<guid isPermaLink="false">http://www.thecheeseblog.com/?p=521</guid>
		<description><![CDATA[Les 3 Comtois&#8216; makes a very straight-ahead version of Morbier. Les 3 Comptois is located in Poligny, in the Franche-Comté region. They have won many medals in the past few years for this Morbier.
The cheese is made from unpasteurized raw cows milk that is aged for 4 months. It has an orange colored, sticky washed [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Mons-Cazelle de Saint Affrique</title>
		<link>http://www.thecheeseblog.com/2009/06/mons-cazelle-de-saint-affrique/</link>
		<comments>http://www.thecheeseblog.com/2009/06/mons-cazelle-de-saint-affrique/#comments</comments>
		<pubDate>Wed, 24 Jun 2009 01:20:22 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[France]]></category>
		<category><![CDATA[sheeps-milk]]></category>

		<guid isPermaLink="false">http://www.thecheeseblog.com/?p=418</guid>
		<description><![CDATA[
With the delay in posting, I&#8217;ve honestly forgotten where I picked up with sexy little number. It might have been Whole Foods or DiBruno Bros.
Mons-Cazelle de Saint Affrique is a wonderful sheep&#8217;s milk cheese from the Saint Affrique area in Southern France. The above link to the Whole Foods blog and this description from Murray&#8217;s [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>(Cabecou du) Rocamadour</title>
		<link>http://www.thecheeseblog.com/2008/11/cabecou-du-rocamadour/</link>
		<comments>http://www.thecheeseblog.com/2008/11/cabecou-du-rocamadour/#comments</comments>
		<pubDate>Sun, 16 Nov 2008 15:11:13 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[France]]></category>
		<category><![CDATA[goats-milk]]></category>
		<category><![CDATA[raw milk]]></category>
		<category><![CDATA[unpasteurised]]></category>

		<guid isPermaLink="false">http://thecheeseblog.com/?p=253</guid>
		<description><![CDATA[My first cheese shop stop in London was La Fromagerie in Westminster. There are basically two areas: the dry room and the cheese room. The cheese room is a relatively small, glass-enclosed room that is sealed off by a large sliding glass door from the dry room. It is an amazing sight. The cheeses are [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
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		<title>Langres</title>
		<link>http://www.thecheeseblog.com/2008/09/langres/</link>
		<comments>http://www.thecheeseblog.com/2008/09/langres/#comments</comments>
		<pubDate>Thu, 18 Sep 2008 18:05:07 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[France]]></category>
		<category><![CDATA[cows-milk]]></category>

		<guid isPermaLink="false">http://thecheeseblog.com/?p=45</guid>
		<description><![CDATA[ Langres had been on my list of cheese to try for quite a while after reading Steven Jenkins&#8217; Cheese Primer. However, Langres is traditionally made with unpasteurized milk and is ready to consume after only 15 days, much less than the 60 days required by the FDA. While in New York at Murray&#8217;s in [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Cabecou Feuille Eau de Vie</title>
		<link>http://www.thecheeseblog.com/2008/08/cabecou-feuille-eau-de-vie/</link>
		<comments>http://www.thecheeseblog.com/2008/08/cabecou-feuille-eau-de-vie/#comments</comments>
		<pubDate>Sun, 31 Aug 2008 18:32:52 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[France]]></category>
		<category><![CDATA[goats-milk]]></category>

		<guid isPermaLink="false">http://thecheeseblog.com/?p=32</guid>
		<description><![CDATA[This was the second cheese I picked up while visiting Murray&#8217;s in Grand Central Terminal&#8217;s Market in New York. Cabécou Feuille (a dialect word from Languedoc that means &#8220;little goat&#8221;) is a small button (30 grams) of goat&#8217;s milk cheese from Périgord in France.
This little morsel is wrapped in chestnut leaves and pinned with a [...]]]></description>
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