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	<title>the cheese blog &#187; Ireland</title>
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	<description>How can anyone govern a nation that has 246 different kinds of cheese? -- Charles de Gaulle</description>
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		<title>Milleens</title>
		<link>http://www.thecheeseblog.com/2009/12/milleens/</link>
		<comments>http://www.thecheeseblog.com/2009/12/milleens/#comments</comments>
		<pubDate>Sun, 27 Dec 2009 15:30:01 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[Ireland]]></category>

		<guid isPermaLink="false">http://www.thecheeseblog.com/?p=724</guid>
		<description><![CDATA[Milleens is from the Beara peninsula of South West Ireland. It is made from pasteurized milk from Friesian cows. There is a great write-up available on Neal&#8217;s Yard website.
Milleens is a washed rind cheese with a nice reddish-orange colored exterior. The paste is soft and the color is a deep butter yellow. Allowing the cheese [...]]]></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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