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	<title>the cheese blog</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>Butlers Goosnargh</title>
		<link>http://www.thecheeseblog.com/2010/06/butlers-goosnargh/</link>
		<comments>http://www.thecheeseblog.com/2010/06/butlers-goosnargh/#comments</comments>
		<pubDate>Sun, 13 Jun 2010 22:25:42 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[England]]></category>
		<category><![CDATA[Lancashire]]></category>

		<guid isPermaLink="false">http://www.thecheeseblog.com/?p=882</guid>
		<description><![CDATA[Butlers Goosnargh Goats is an aged goats milk cheese made by Butlers Farmhouse cheeses in Lancashire. Goosnargh is bright white, with a firm, crumbly paste. There is a slight citrus aroma. The mouthfeel is quite crumbly, and a bit creamy and then dry. The taste starts out sharp and very tangy, and then mellows a [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Sedlcanský Vltavín</title>
		<link>http://www.thecheeseblog.com/2010/05/sedlcansky-vltavin/</link>
		<comments>http://www.thecheeseblog.com/2010/05/sedlcansky-vltavin/#comments</comments>
		<pubDate>Mon, 24 May 2010 16:08:44 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[Czech Republic]]></category>
		<category><![CDATA[cows-milk]]></category>

		<guid isPermaLink="false">http://www.thecheeseblog.com/?p=830</guid>
		<description><![CDATA[This is the second cheese I purchased in Prague. Vltavín is a Czech Blue Cheese made by Sedlcanský. It&#8217;s a cow&#8217;s milk cheese made in a Camembert style, but as a blue cheese. The cheese has been described as &#8220;[a]n amazing combination of two classic flavors Camembert and blue-veined rocquefortového type.&#8221;
The exterior is mold ripened, [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Niva Syr</title>
		<link>http://www.thecheeseblog.com/2010/05/niva-syr/</link>
		<comments>http://www.thecheeseblog.com/2010/05/niva-syr/#comments</comments>
		<pubDate>Fri, 21 May 2010 16:44:52 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[Czech Republic]]></category>
		<category><![CDATA[cows-milk]]></category>

		<guid isPermaLink="false">http://www.thecheeseblog.com/?p=798</guid>
		<description><![CDATA[I was wondering through the Tesco department store in Prague (the one on Národní) and figured I&#8217;d check out the cheese selection. Niva Syr (this is a link to one of the makers) is a popular type of Blue Cheese in the Czech Republic. It&#8217;s a cow&#8217;s milk cheese. This particular version was quite light [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Partridge Blue</title>
		<link>http://www.thecheeseblog.com/2010/05/partridge-blue/</link>
		<comments>http://www.thecheeseblog.com/2010/05/partridge-blue/#comments</comments>
		<pubDate>Tue, 18 May 2010 16:46:38 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[Devon]]></category>
		<category><![CDATA[England]]></category>
		<category><![CDATA[cows-milk]]></category>
		<category><![CDATA[Jersey]]></category>

		<guid isPermaLink="false">http://www.thecheeseblog.com/?p=837</guid>
		<description><![CDATA[Partridge Blue is made by The Exmoor Blue Cheese Company in Somerset, Devon. It is a stronger version of their Exmoor Jersey Blue cheese. Partridge is made from Jersey cow&#8217;s milk. It is aged twice as long as Jersey Blue.
It has very rustic natural rind with tons of variation. The interior ranges from pale yellow [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Sharpham Rustic</title>
		<link>http://www.thecheeseblog.com/2010/05/sharpham-rustic/</link>
		<comments>http://www.thecheeseblog.com/2010/05/sharpham-rustic/#comments</comments>
		<pubDate>Sat, 15 May 2010 16:01:11 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[Devon]]></category>
		<category><![CDATA[England]]></category>
		<category><![CDATA[cows-milk]]></category>

		<guid isPermaLink="false">http://www.thecheeseblog.com/?p=794</guid>
		<description><![CDATA[Sharpham Rustic is made by Sharpham Wine and Cheese near Totnes, South Devon. Sharpham is a cow&#8217;s milk cheese that is matured for 6 to 8 weeks. It has a thin, natural white rind. The golden yellow interior is a nice contrast to the exterior. The paste is semi-firm with irregular eyes. The interior has [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Gunstone</title>
		<link>http://www.thecheeseblog.com/2010/05/gunstone/</link>
		<comments>http://www.thecheeseblog.com/2010/05/gunstone/#comments</comments>
		<pubDate>Wed, 12 May 2010 09:01:27 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[Devon]]></category>
		<category><![CDATA[England]]></category>
		<category><![CDATA[goats-milk]]></category>

		<guid isPermaLink="false">http://www.thecheeseblog.com/?p=814</guid>
		<description><![CDATA[I picked this number up at a small farmer&#8217;s market somewhere in Exmoor. Gunstone is another cheese from Dave Johnson in Crediton, Devon.
Gunstone is a unpasteurized, goat&#8217;s milk cheese with a natural rind. It&#8217;s semi-hard with a golden interior with irregular eyes. The paste is firm and has a buttery texture. The taste is slightly [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Norsworthy</title>
		<link>http://www.thecheeseblog.com/2010/05/norsworthy/</link>
		<comments>http://www.thecheeseblog.com/2010/05/norsworthy/#comments</comments>
		<pubDate>Sun, 09 May 2010 16:00:35 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[Devon]]></category>
		<category><![CDATA[England]]></category>
		<category><![CDATA[goats-milk]]></category>

		<guid isPermaLink="false">http://www.thecheeseblog.com/?p=791</guid>
		<description><![CDATA[Norsworthy is an unpasteurized, goat&#8217;s milk cheese made in Crediton, Devon. It has a natural rind. The interior is a milk white colored and has small, irregular air holes throughout the paste. The cheese is semi-firm. There is a slightly musty aroma. The texture is creamy, but toothsome. The taste has some typical goat cheese [...]]]></description>
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		<slash:comments>1</slash:comments>
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