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	<title>the cheese blog &#187; sheeps-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>Spenwood</title>
		<link>http://www.thecheeseblog.com/2010/02/spenwood/</link>
		<comments>http://www.thecheeseblog.com/2010/02/spenwood/#comments</comments>
		<pubDate>Thu, 18 Feb 2010 09:37:17 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[Berkshire]]></category>
		<category><![CDATA[England]]></category>
		<category><![CDATA[sheeps-milk]]></category>

		<guid isPermaLink="false">http://www.thecheeseblog.com/?p=749</guid>
		<description><![CDATA[ I&#8217;m a huge fan of goat and sheep&#8217;s milk cheeses, and Spenwood is right up there with one of the best sheep&#8217;s milk cheeses available.
Spenwood is made by the Wigmore&#8217;s (in my neck of the woods in Berks) from unpasteurized sheep&#8217;s milk. It is a hard pressed cheese, which is then brined. This leads [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
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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>
		</item>
		<item>
		<title>Mons-Cazelle de Saint Affrique</title>
		<link>http://www.thecheeseblog.com/2009/06/mons-cazelle-de-saint-affrique/</link>
		<comments>http://www.thecheeseblog.com/2009/06/mons-cazelle-de-saint-affrique/#comments</comments>
		<pubDate>Wed, 24 Jun 2009 01:20:22 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[France]]></category>
		<category><![CDATA[sheeps-milk]]></category>

		<guid isPermaLink="false">http://www.thecheeseblog.com/?p=418</guid>
		<description><![CDATA[
With the delay in posting, I&#8217;ve honestly forgotten where I picked up with sexy little number. It might have been Whole Foods or DiBruno Bros.
Mons-Cazelle de Saint Affrique is a wonderful sheep&#8217;s milk cheese from the Saint Affrique area in Southern France. The above link to the Whole Foods blog and this description from Murray&#8217;s [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Hudson Valley Camembert</title>
		<link>http://www.thecheeseblog.com/2008/11/hudson-valley-camembert/</link>
		<comments>http://www.thecheeseblog.com/2008/11/hudson-valley-camembert/#comments</comments>
		<pubDate>Thu, 27 Nov 2008 22:05:59 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[New York]]></category>
		<category><![CDATA[cows-milk]]></category>
		<category><![CDATA[raw milk]]></category>
		<category><![CDATA[sheeps-milk]]></category>

		<guid isPermaLink="false">http://www.thecheeseblog.com/?p=309</guid>
		<description><![CDATA[When I was in DiBruno Bros. getting cheese for a Thanksgiving Day cheese plate, I noticed they had a few Hudson Valley Camembert&#8217;s, which I had been wanting to try for a while, but always passed it over for other selections. This seemed like a good time to choose this cheese as I had read [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Shepherd&#8217;s Basket</title>
		<link>http://www.thecheeseblog.com/2008/11/sheperds-basket/</link>
		<comments>http://www.thecheeseblog.com/2008/11/sheperds-basket/#comments</comments>
		<pubDate>Thu, 27 Nov 2008 21:38:36 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[New Jersey]]></category>
		<category><![CDATA[raw milk]]></category>
		<category><![CDATA[sheeps-milk]]></category>

		<guid isPermaLink="false">http://www.thecheeseblog.com/?p=296</guid>
		<description><![CDATA[The second cheese from Valley Shepherd Creamery was Shepherd&#8217;s Basket. This cheese is also made from raw sheep&#8217;s milk and is cave aged for up to 5 months.
The rind has a similar color and pattern to Manchego as this cheese is made in a Basque style. The cheese has a slightly fruity aroma. The interior [...]]]></description>
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		<title>Oldwick Shepherd</title>
		<link>http://www.thecheeseblog.com/2008/11/oldwick-shepherd/</link>
		<comments>http://www.thecheeseblog.com/2008/11/oldwick-shepherd/#comments</comments>
		<pubDate>Tue, 25 Nov 2008 21:26:10 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[New Jersey]]></category>
		<category><![CDATA[raw milk]]></category>
		<category><![CDATA[sheeps-milk]]></category>

		<guid isPermaLink="false">http://www.thecheeseblog.com/?p=292</guid>
		<description><![CDATA[I was picking up cheeses for a Thanksgiving Day cheese plate and discovered that Fairfood Farm Stand had some cheeses from Valley Shepherd Creamery that I hadn&#8217;t tried yet. The first was Oldwick Shepherd.
Oldwick Shepherd is a Pyrenees style raw sheep&#8217;s milk cheese that has been cave ripened for 3-4 months. The natural rind develops [...]]]></description>
		<wfw:commentRss>http://www.thecheeseblog.com/2008/11/oldwick-shepherd/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Flower Marie</title>
		<link>http://www.thecheeseblog.com/2008/11/flower-marie/</link>
		<comments>http://www.thecheeseblog.com/2008/11/flower-marie/#comments</comments>
		<pubDate>Sun, 16 Nov 2008 20:48:56 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[England]]></category>
		<category><![CDATA[sheeps-milk]]></category>
		<category><![CDATA[unpasteurised]]></category>

		<guid isPermaLink="false">http://www.thecheeseblog.com/?p=287</guid>
		<description><![CDATA[The second (and last!) cheese I purchased at Neal&#8217;s Yard was Flower Marie. This cheese is an unpasteurised sheeps milk, also made by Greenacres Farm, near Lewes, Sussex. The exterior has a very pillowy, white rind (almost air-like, floating above the cheese). The interior is a dense, smooth white paste with a few random eyes. [...]]]></description>
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