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	<title>the cheese blog &#187; ewe&#8217;s milk</title>
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	<description>How can anyone govern a nation that has 246 different kinds of cheese? -- Charles de Gaulle</description>
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		<title>Fior Di Primavera</title>
		<link>http://www.thecheeseblog.com/2009/11/fior-di-primavera/</link>
		<comments>http://www.thecheeseblog.com/2009/11/fior-di-primavera/#comments</comments>
		<pubDate>Sun, 15 Nov 2009 22:04:50 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[Italy]]></category>
		<category><![CDATA[ewe's milk]]></category>

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		<description><![CDATA[It took a while of hunting on the Internet, using some hints on the label to identify this second Italian cheese I picked up at Eataly. This Italian cheese is a &#8220;pecorino affinato nel fieno,&#8221; translated means Pecorino aged in hay, made by Caseificio il Fiorino in the Tuscany region. It appears to be some [...]]]></description>
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		<title>Caña de Oveja</title>
		<link>http://www.thecheeseblog.com/2009/05/cana-de-oveja/</link>
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		<pubDate>Mon, 11 May 2009 02:55:43 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[Spain]]></category>
		<category><![CDATA[ewe's milk]]></category>

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		<description><![CDATA[Caña de Oveja is made in Murcia  in southeast Spain from ewe&#8217;s milk by Central Quesera Montesinos. Caña de Oveja comes in a log and has a bloomy rind, which is somewhat ununsual for an ewe&#8217;s milk cheese. The cheese ripens from the outside to the inside, resulting in a gooey layer immediately under the [...]]]></description>
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