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	<title>the cheese blog &#187; Jersey</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>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>Lesher</title>
		<link>http://www.thecheeseblog.com/2009/08/keswick-creamery-lesher/</link>
		<comments>http://www.thecheeseblog.com/2009/08/keswick-creamery-lesher/#comments</comments>
		<pubDate>Tue, 04 Aug 2009 17:38:26 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[Pennsylvania]]></category>
		<category><![CDATA[cows-milk]]></category>
		<category><![CDATA[Jersey]]></category>
		<category><![CDATA[raw milk]]></category>

		<guid isPermaLink="false">http://www.thecheeseblog.com/?p=503</guid>
		<description><![CDATA[Lesher is a Cheddar/English-style cheese made by Keswick Creamery in Newberg, PA. Lesher is made from raw, Jersey milk that has been aged in a wax rind. Presumably the cheese is named after the road the farm is located on.
The interior of the cheese is a golden, honey color. It has a firm texture that [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Grayson</title>
		<link>http://www.thecheeseblog.com/2009/07/grayson/</link>
		<comments>http://www.thecheeseblog.com/2009/07/grayson/#comments</comments>
		<pubDate>Mon, 13 Jul 2009 00:08:14 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[Virginia]]></category>
		<category><![CDATA[cow]]></category>
		<category><![CDATA[Jersey]]></category>
		<category><![CDATA[raw milk]]></category>

		<guid isPermaLink="false">http://www.thecheeseblog.com/?p=480</guid>
		<description><![CDATA[Wow, just .. wow! When I took the cheese out and it began to warm, the kitchen started smelling like a barnyard. Even the SO walked in and started looking around wondering where the funk was emanating from. I was almost afraid that the slice of Grayson I got was over ripe, but I braved [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Wallaby</title>
		<link>http://www.thecheeseblog.com/2009/05/wallaby/</link>
		<comments>http://www.thecheeseblog.com/2009/05/wallaby/#comments</comments>
		<pubDate>Mon, 11 May 2009 02:57:00 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[Pennsylvania]]></category>
		<category><![CDATA[cows-milk]]></category>
		<category><![CDATA[Jersey]]></category>

		<guid isPermaLink="false">http://www.thecheeseblog.com/?p=391</guid>
		<description><![CDATA[I was in the area of Reading Terminal and decided to stop by Fair Food Farmstand. There were several new cheeses from creameries I hadn&#8217;t tried. Wallaby is made by Keswick Creamery near Newburg, PA. Wallaby is made in a style similar to &#8220;&#8230; Monterey jack-style cheese that we allow to develop a wild-mold rind [...]]]></description>
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