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	<title>the cheese blog &#187; Wisconsin</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>Roth&#8217;s Private Reserve</title>
		<link>http://www.thecheeseblog.com/2009/08/roths-private-reserve/</link>
		<comments>http://www.thecheeseblog.com/2009/08/roths-private-reserve/#comments</comments>
		<pubDate>Fri, 07 Aug 2009 02:10:48 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[Wisconsin]]></category>
		<category><![CDATA[cows-milk]]></category>
		<category><![CDATA[raw milk]]></category>

		<guid isPermaLink="false">http://www.thecheeseblog.com/?p=518</guid>
		<description><![CDATA[Roth&#8217;s Private Reserve is made by Roth Käse in Monroe, Wisconsin. Private Reserve is a raw cow&#8217;s milk cheese that is cured a minimum of nine months in the Roth Käse Cellars. Private Reserve has a hard, washed rind with a wonderful stone color and texture (a very attractive looking rind!). The aroma is very [...]]]></description>
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		<title>Saxon Creamery Green Fields</title>
		<link>http://www.thecheeseblog.com/2008/10/saxon-creamery-green-fields/</link>
		<comments>http://www.thecheeseblog.com/2008/10/saxon-creamery-green-fields/#comments</comments>
		<pubDate>Tue, 07 Oct 2008 10:30:23 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[Wisconsin]]></category>
		<category><![CDATA[cows-milk]]></category>

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		<description><![CDATA[Yet another lunch run to Whole Foods for soup (I&#8217;m beginning to think it&#8217;s really a subconscious excuse to cheese shop). Nothing in the ends basket, so I started digging around. I discovered Saxon Creamery&#8217;s Green Fields, which looked pleasant enough. I hadn&#8217;t heard of this cheese before and there was no indication of it&#8217;s [...]]]></description>
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