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	<title>the cheese blog &#187; blue</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>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>
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		<title>Classic Blue Log</title>
		<link>http://www.thecheeseblog.com/2008/10/classic-blue-log/</link>
		<comments>http://www.thecheeseblog.com/2008/10/classic-blue-log/#comments</comments>
		<pubDate>Mon, 27 Oct 2008 22:48:11 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[Massachusetts]]></category>
		<category><![CDATA[blue]]></category>
		<category><![CDATA[goats-milk]]></category>

		<guid isPermaLink="false">http://thecheeseblog.com/?p=176</guid>
		<description><![CDATA[While visiting New York this weekend, I was around Artisinal and decided to have a quick look at the cheese counter in the Bistro. I was looking for something for a picnic later and noticed they had a few goat cheese logs that were covered in an awesome mold.
Classic Blue Log is from Westfield Farm [...]]]></description>
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		<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>
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		<item>
		<title>Manchego, Garrotxa, and Valdeón</title>
		<link>http://www.thecheeseblog.com/2008/08/manchego-garrotxa-and-valdeon/</link>
		<comments>http://www.thecheeseblog.com/2008/08/manchego-garrotxa-and-valdeon/#comments</comments>
		<pubDate>Sun, 31 Aug 2008 23:48:23 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[Spain]]></category>
		<category><![CDATA[blue]]></category>
		<category><![CDATA[cows-milk]]></category>
		<category><![CDATA[sheeps-milk]]></category>

		<guid isPermaLink="false">http://thecheeseblog.com/?p=26</guid>
		<description><![CDATA[I was in New York for a quick break and stopped by one of my favorite restaurants Tia Pol. To end the meal, I decided on the small &#8220;plato de queso combinado.&#8221; There were three Spanish cheeses in the combinado: Manchego, Garrotxa, and Valdeón. The Manchego was pretty good. Manchego, typically from the La Mancha [...]]]></description>
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