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	<title>the cheese blog &#187; cows-milk</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>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>
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		<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>
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		<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>
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		<title>Dewlay Lancashire</title>
		<link>http://www.thecheeseblog.com/2010/05/dewlay-lancashire/</link>
		<comments>http://www.thecheeseblog.com/2010/05/dewlay-lancashire/#comments</comments>
		<pubDate>Thu, 06 May 2010 16:00:20 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[England]]></category>
		<category><![CDATA[Lancashire]]></category>
		<category><![CDATA[cows-milk]]></category>

		<guid isPermaLink="false">http://www.thecheeseblog.com/?p=788</guid>
		<description><![CDATA[This is the first of several cheese I purchased when visiting The West Country Cheese Co. in Barnstaple, North Devon. If you are ever in the area, I highly recommend a visit. Lovely people, great advice, and excellent prices!
Dewlay Cheesemaker&#8217;s Lancashire is a cow&#8217;s milk cheese that is made from milk from local Lancashire farms. [...]]]></description>
		<wfw:commentRss>http://www.thecheeseblog.com/2010/05/dewlay-lancashire/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
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		<title>Casutin</title>
		<link>http://www.thecheeseblog.com/2009/11/casutin/</link>
		<comments>http://www.thecheeseblog.com/2009/11/casutin/#comments</comments>
		<pubDate>Sun, 15 Nov 2009 21:12:22 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[Italy]]></category>
		<category><![CDATA[cows-milk]]></category>

		<guid isPermaLink="false">http://www.thecheeseblog.com/?p=628</guid>
		<description><![CDATA[While on a recent trip to Italy, I stopped in a local store after work (Eataly) and looked for a couple of regional Italian cheeses to try. Casutin looked interesting, with it&#8217;s disc shape and thin, bloomy rind. Casutin is made by Beppiono Occelli in Farigliano, in the Piedmont region of Italy.
Casutin is a fresh [...]]]></description>
		<wfw:commentRss>http://www.thecheeseblog.com/2009/11/casutin/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Nancy&#8217;s Camembert</title>
		<link>http://www.thecheeseblog.com/2009/10/nancys-camembert/</link>
		<comments>http://www.thecheeseblog.com/2009/10/nancys-camembert/#comments</comments>
		<pubDate>Tue, 06 Oct 2009 20:58:53 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[New York]]></category>
		<category><![CDATA[cows-milk]]></category>
		<category><![CDATA[mixed-milk]]></category>
		<category><![CDATA[sheeps-milk]]></category>

		<guid isPermaLink="false">http://www.thecheeseblog.com/?p=543</guid>
		<description><![CDATA[ I&#8217;m a fan of Old Chatham&#8217;s Hudson Valley Camembert. It&#8217;s one of my favorite American cheeses. I was in NYC in August and came across Nancy&#8217;s Hudson Valley Camembert, which I had read about as it was a recent ACS winner.
Nancy&#8217;s Camembert is a mixture of sheep and cows milk.  It has a soft, [...]]]></description>
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