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	<title>the cheese blog &#187; New Jersey</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>Shepherd&#8217;s Basket</title>
		<link>http://www.thecheeseblog.com/2008/11/sheperds-basket/</link>
		<comments>http://www.thecheeseblog.com/2008/11/sheperds-basket/#comments</comments>
		<pubDate>Thu, 27 Nov 2008 21:38:36 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[New Jersey]]></category>
		<category><![CDATA[raw milk]]></category>
		<category><![CDATA[sheeps-milk]]></category>

		<guid isPermaLink="false">http://www.thecheeseblog.com/?p=296</guid>
		<description><![CDATA[The second cheese from Valley Shepherd Creamery was Shepherd&#8217;s Basket. This cheese is also made from raw sheep&#8217;s milk and is cave aged for up to 5 months.
The rind has a similar color and pattern to Manchego as this cheese is made in a Basque style. The cheese has a slightly fruity aroma. The interior [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Oldwick Shepherd</title>
		<link>http://www.thecheeseblog.com/2008/11/oldwick-shepherd/</link>
		<comments>http://www.thecheeseblog.com/2008/11/oldwick-shepherd/#comments</comments>
		<pubDate>Tue, 25 Nov 2008 21:26:10 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[New Jersey]]></category>
		<category><![CDATA[raw milk]]></category>
		<category><![CDATA[sheeps-milk]]></category>

		<guid isPermaLink="false">http://www.thecheeseblog.com/?p=292</guid>
		<description><![CDATA[I was picking up cheeses for a Thanksgiving Day cheese plate and discovered that Fairfood Farm Stand had some cheeses from Valley Shepherd Creamery that I hadn&#8217;t tried yet. The first was Oldwick Shepherd.
Oldwick Shepherd is a Pyrenees style raw sheep&#8217;s milk cheese that has been cave ripened for 3-4 months. The natural rind develops [...]]]></description>
		<wfw:commentRss>http://www.thecheeseblog.com/2008/11/oldwick-shepherd/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Crema De Blue</title>
		<link>http://www.thecheeseblog.com/2008/11/crema-de-blue/</link>
		<comments>http://www.thecheeseblog.com/2008/11/crema-de-blue/#comments</comments>
		<pubDate>Thu, 06 Nov 2008 22:52:42 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[New Jersey]]></category>
		<category><![CDATA[blue]]></category>
		<category><![CDATA[mixed-milk]]></category>

		<guid isPermaLink="false">http://thecheeseblog.com/?p=216</guid>
		<description><![CDATA[ Valley Shepherd Creamery&#8217;s Crema De Blue was finally (!!!) at the Fair Food Farmstand in Reading Terminal. I&#8217;ve been looking forward to trying this cheese after having Valley Shepherd&#8217;s Bababloo.
Crema De Blue is a raw, mixed-milk (cow and goat) blue cheese that has been cave aged. It has a thin, natural rind. The interior [...]]]></description>
		<wfw:commentRss>http://www.thecheeseblog.com/2008/11/crema-de-blue/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cherry Grove Farm Gouda</title>
		<link>http://www.thecheeseblog.com/2008/10/cherry-grove-farm-gouda/</link>
		<comments>http://www.thecheeseblog.com/2008/10/cherry-grove-farm-gouda/#comments</comments>
		<pubDate>Wed, 22 Oct 2008 22:44:19 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[New Jersey]]></category>
		<category><![CDATA[cows-milk]]></category>
		<category><![CDATA[raw milk]]></category>

		<guid isPermaLink="false">http://thecheeseblog.com/?p=164</guid>
		<description><![CDATA[When I was at Fair Food Farmstand last week, there was a 2oz sliver of Cherry Grove Farm&#8217;s Gouda. It is a raw cow&#8217;s-milk Gouda that is aged for 2 months. It had a nice natural rind (no wax here!). The interior is semi-firm with the characteristic eyes towards the center. The color was a [...]]]></description>
		<wfw:commentRss>http://www.thecheeseblog.com/2008/10/cherry-grove-farm-gouda/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Valley Shepherd Bababloo</title>
		<link>http://www.thecheeseblog.com/2008/10/valley-shepherd-bababloo/</link>
		<comments>http://www.thecheeseblog.com/2008/10/valley-shepherd-bababloo/#comments</comments>
		<pubDate>Thu, 16 Oct 2008 22:44:47 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[New Jersey]]></category>
		<category><![CDATA[blue]]></category>
		<category><![CDATA[mixed-milk]]></category>

		<guid isPermaLink="false">http://thecheeseblog.com/?p=113</guid>
		<description><![CDATA[Today&#8217;s cheese was Valley Shepherd Bababloo. It&#8217;s a mixed milk (cow and goat)  that is cave aged for at least 90 days, but sometimes up to 6 months.
The color was pale yellow with thick, horizontal streaks of deep blue mold through the interior. The aroma was tangy and sharp, but not too salty or briny. [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Valley Shepherd Hunterdon</title>
		<link>http://www.thecheeseblog.com/2008/10/valley-shepherd-hunterdon/</link>
		<comments>http://www.thecheeseblog.com/2008/10/valley-shepherd-hunterdon/#comments</comments>
		<pubDate>Tue, 14 Oct 2008 10:27:05 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[New Jersey]]></category>
		<category><![CDATA[cave-aged]]></category>
		<category><![CDATA[mixed-milk]]></category>

		<guid isPermaLink="false">http://thecheeseblog.com/?p=109</guid>
		<description><![CDATA[ Valley Shepherd Hunterdon is a cheddar-like cheese that is cave-aged for two years. There is nothing about this cheese on the Valley Shepherd site, and the label on the cheese suggested this was a one-off or limited batch (e.g., hand written with few details).
It is made from a mixture of cow and sheep milk. [...]]]></description>
		<wfw:commentRss>http://www.thecheeseblog.com/2008/10/valley-shepherd-hunterdon/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cherry Grove Toma and Jasper Hill Farm Winnimere</title>
		<link>http://www.thecheeseblog.com/2008/09/cherry-grove-toma-and-jasper-hill-farm-winnimere/</link>
		<comments>http://www.thecheeseblog.com/2008/09/cherry-grove-toma-and-jasper-hill-farm-winnimere/#comments</comments>
		<pubDate>Wed, 24 Sep 2008 10:25:53 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[New Jersey]]></category>
		<category><![CDATA[Vermont]]></category>
		<category><![CDATA[cows-milk]]></category>

		<guid isPermaLink="false">http://thecheeseblog.com/?p=67</guid>
		<description><![CDATA[Went to Tria tonight and tried some local cheeses off their cheese menu. Cherry Grove Farm&#8217;s Toma and Jasper Hill Farm Winnimere were the choices. The others at the table weren&#8217;t too happy as they don&#8217;t fully appreciate stinky cheeses, but I thoroughly enjoyed both.
Cherry Grove&#8217;s Toma is made with organic raw cow&#8217;s milk (Jersey [...]]]></description>
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