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	<title>the cheese blog &#187; Italy</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>Fior Di Primavera</title>
		<link>http://www.thecheeseblog.com/2009/11/fior-di-primavera/</link>
		<comments>http://www.thecheeseblog.com/2009/11/fior-di-primavera/#comments</comments>
		<pubDate>Sun, 15 Nov 2009 22:04:50 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[Italy]]></category>
		<category><![CDATA[ewe's milk]]></category>

		<guid isPermaLink="false">http://www.thecheeseblog.com/?p=665</guid>
		<description><![CDATA[It took a while of hunting on the Internet, using some hints on the label to identify this second Italian cheese I picked up at Eataly. This Italian cheese is a &#8220;pecorino affinato nel fieno,&#8221; translated means Pecorino aged in hay, made by Caseificio il Fiorino in the Tuscany region. It appears to be some [...]]]></description>
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		<title>Casutin</title>
		<link>http://www.thecheeseblog.com/2009/11/casutin/</link>
		<comments>http://www.thecheeseblog.com/2009/11/casutin/#comments</comments>
		<pubDate>Sun, 15 Nov 2009 21:12:22 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[Italy]]></category>
		<category><![CDATA[cows-milk]]></category>

		<guid isPermaLink="false">http://www.thecheeseblog.com/?p=628</guid>
		<description><![CDATA[While on a recent trip to Italy, I stopped in a local store after work (Eataly) and looked for a couple of regional Italian cheeses to try. Casutin looked interesting, with it&#8217;s disc shape and thin, bloomy rind. Casutin is made by Beppiono Occelli in Farigliano, in the Piedmont region of Italy. Casutin is a [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Caprini Tartufo</title>
		<link>http://www.thecheeseblog.com/2009/10/caprini-tartufo/</link>
		<comments>http://www.thecheeseblog.com/2009/10/caprini-tartufo/#comments</comments>
		<pubDate>Mon, 19 Oct 2009 18:57:33 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[Italy]]></category>
		<category><![CDATA[goats-milk]]></category>

		<guid isPermaLink="false">http://www.thecheeseblog.com/?p=587</guid>
		<description><![CDATA[I was near La Fromagerie recently and decided to stop in and see what looked good. They had some interesting Caprini Tarfufo rounds. The rounds smelled &#8220;interesting&#8221; (goat&#8217;s milk and black truffles?) Always up for a challenge, I picked up a couple. The Caprini&#8217;s are hand made from pasteurized goat&#8217;s milk and come from the [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Ubriaco del Piave</title>
		<link>http://www.thecheeseblog.com/2009/06/ubriaco-del-piave/</link>
		<comments>http://www.thecheeseblog.com/2009/06/ubriaco-del-piave/#comments</comments>
		<pubDate>Wed, 24 Jun 2009 02:13:35 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[Italy]]></category>
		<category><![CDATA[cows-milk]]></category>
		<category><![CDATA[unpasteurised]]></category>

		<guid isPermaLink="false">http://www.thecheeseblog.com/?p=436</guid>
		<description><![CDATA[Last week I was near DiBruno Bros. and decided to do a walk through of the cheese section, not really intending to buy anything as I was a bit too busy to do cheese tastings, but I figured I was there, the weather was nice, etc. Nothing really caught my attention and the selection of [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Cheeses from my Italy holiday</title>
		<link>http://www.thecheeseblog.com/2009/03/cheeses-from-my-italy-holiday/</link>
		<comments>http://www.thecheeseblog.com/2009/03/cheeses-from-my-italy-holiday/#comments</comments>
		<pubDate>Mon, 30 Mar 2009 00:17:22 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[Italy]]></category>

		<guid isPermaLink="false">http://www.thecheeseblog.com/?p=336</guid>
		<description><![CDATA[Ok, we&#8217;re back in business now. I had some other commitments and had to put blogging aside for a couple of months. This is a rather large post as it covers me trying to remember the cheeses I sampled while touring through Italy (Venice, Florence, Rome, and Milan) at the end of December. I didn&#8217;t [...]]]></description>
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		<title>Weinkase Lagrein and Ardrahan</title>
		<link>http://www.thecheeseblog.com/2008/10/weinkase-lagrein-and-ardrahan/</link>
		<comments>http://www.thecheeseblog.com/2008/10/weinkase-lagrein-and-ardrahan/#comments</comments>
		<pubDate>Sun, 19 Oct 2008 23:03:17 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[Ireland]]></category>
		<category><![CDATA[Italy]]></category>

		<guid isPermaLink="false">http://thecheeseblog.com/?p=136</guid>
		<description><![CDATA[I made another, albeit unplanned, trip to Tria this afternoon. The cheese menu was lacking local cheeses (just Cherry Grove Toma) and there were only a couple American cheeses (e.g.,Vermont Butter and Cheese Company Bonne Bouche). I decided to try the cheese on their Sunday Fermentation School menu &#8212; Weinkase Lagrein &#8212; and one of [...]]]></description>
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		<title>Asiago Vecchio, Sotoccenere with Truffles, Homemade Ricotta Salata</title>
		<link>http://www.thecheeseblog.com/2008/07/asiago-vecchio-sotoccenere-with-truffles-homemade-ricotta-salata/</link>
		<comments>http://www.thecheeseblog.com/2008/07/asiago-vecchio-sotoccenere-with-truffles-homemade-ricotta-salata/#comments</comments>
		<pubDate>Thu, 03 Jul 2008 19:40:42 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[Italy]]></category>

		<guid isPermaLink="false">http://thecheeseblog.com/?p=4</guid>
		<description><![CDATA[Tonight&#8217;s dinner was the cheese trifecta: a salad of mixed asian greens (from the Fair Food Farmstand in Reading Terminal), jersey cherry tomatoes from the garden, and homemade ricotta salata (from the recipe in Ricki Carroll&#8217;s great book &#8212; Home Cheese Making). Along with salad, we had a homemade pizza (cooked on the grill) that [...]]]></description>
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