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	<title>the cheese blog &#187; mixed-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>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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		<slash:comments>0</slash:comments>
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		<item>
		<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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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Seal Cove Pearl</title>
		<link>http://www.thecheeseblog.com/2008/11/seal-cove-pearl/</link>
		<comments>http://www.thecheeseblog.com/2008/11/seal-cove-pearl/#comments</comments>
		<pubDate>Sun, 02 Nov 2008 22:16:07 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[Maine]]></category>
		<category><![CDATA[mixed-milk]]></category>

		<guid isPermaLink="false">http://thecheeseblog.com/?p=203</guid>
		<description><![CDATA[Seal Cove is a farm in Lamoine, Maine that specialises in goat&#8217;s milk cheese. Pearl is an aged mixed (goat and cows’) milk cheese, that comes in a small round shape. It has a white, bloomy rind around the perimeter, with thicker, yellowish ends. The interior is a lovely white with a slightly yellow edge [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<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 [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Valley Shepherd Hunterdon</title>
		<link>http://www.thecheeseblog.com/2008/10/valley-shepherd-hunterdon/</link>
		<comments>http://www.thecheeseblog.com/2008/10/valley-shepherd-hunterdon/#comments</comments>
		<pubDate>Tue, 14 Oct 2008 10:27:05 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[New Jersey]]></category>
		<category><![CDATA[cave-aged]]></category>
		<category><![CDATA[mixed-milk]]></category>

		<guid isPermaLink="false">http://thecheeseblog.com/?p=109</guid>
		<description><![CDATA[Valley Shepherd Hunterdon is a cheddar-like cheese that is cave-aged for two years. There is nothing about this cheese on the Valley Shepherd site, and the label on the cheese suggested this was a one-off or limited batch (e.g., hand written with few details). It is made from a mixture of cow and sheep milk. [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Carameaway</title>
		<link>http://www.thecheeseblog.com/2008/09/carameaway/</link>
		<comments>http://www.thecheeseblog.com/2008/09/carameaway/#comments</comments>
		<pubDate>Thu, 04 Sep 2008 19:17:36 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[New Jersey]]></category>
		<category><![CDATA[mixed-milk]]></category>

		<guid isPermaLink="false">http://thecheeseblog.com/?p=41</guid>
		<description><![CDATA[Today&#8217;s treat was another cheese from Valley Shepherd Creamery in Long Valley, NJ. Carameaway, besides having an awesome name, is a mixed milk cheese that has caraway seeds throughout the paste. It&#8217;s enclosed in a gray and white mottled natural rind and has been aged for several months. The color of the paste was off-white [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Halloumi</title>
		<link>http://www.thecheeseblog.com/2008/08/halloumi/</link>
		<comments>http://www.thecheeseblog.com/2008/08/halloumi/#comments</comments>
		<pubDate>Wed, 20 Aug 2008 10:32:54 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[Cyprus]]></category>
		<category><![CDATA[mixed-milk]]></category>

		<guid isPermaLink="false">http://thecheeseblog.com/?p=21</guid>
		<description><![CDATA[I was looking for something to go with dinner and it dawned on me I hadn&#8217;t had halloumi in a while. The saltiness and texture was exactly what I was craving. Halloumi comes from Cyprus (although it&#8217;s also common in other Eastern Mediterranean ares) and is a mixture of goat and sheep milks. Halloumi is [...]]]></description>
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