<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>the cheese blog &#187; unpasteurised</title>
	<atom:link href="http://www.thecheeseblog.com/tag/unpasteurised/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.thecheeseblog.com</link>
	<description>How can anyone govern a nation that has 246 different kinds of cheese? -- Charles de Gaulle</description>
	<lastBuildDate>Sat, 18 Sep 2010 20:50:10 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.3</generator>
		<item>
		<title>Cabot Clothbound Cheddar</title>
		<link>http://www.thecheeseblog.com/2009/09/cabot-clothbound-cheddar/</link>
		<comments>http://www.thecheeseblog.com/2009/09/cabot-clothbound-cheddar/#comments</comments>
		<pubDate>Mon, 07 Sep 2009 21:20:25 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[Vermont]]></category>
		<category><![CDATA[cows-milk]]></category>
		<category><![CDATA[unpasteurised]]></category>

		<guid isPermaLink="false">http://www.thecheeseblog.com/?p=536</guid>
		<description><![CDATA[I&#8217;m in catch up mode right now with recent cheese reviews (more about that in future posts). The following posts are from several cheeses I tried on a recent visit to Houston. The first cheese was Cabot Clothbound Cheddar. I had been looking for this cheese for quite a while around Philly and was never [...]]]></description>
		<wfw:commentRss>http://www.thecheeseblog.com/2009/09/cabot-clothbound-cheddar/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Ubriaco del Piave</title>
		<link>http://www.thecheeseblog.com/2009/06/ubriaco-del-piave/</link>
		<comments>http://www.thecheeseblog.com/2009/06/ubriaco-del-piave/#comments</comments>
		<pubDate>Wed, 24 Jun 2009 02:13:35 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[Italy]]></category>
		<category><![CDATA[cows-milk]]></category>
		<category><![CDATA[unpasteurised]]></category>

		<guid isPermaLink="false">http://www.thecheeseblog.com/?p=436</guid>
		<description><![CDATA[Last week I was near DiBruno Bros. and decided to do a walk through of the cheese section, not really intending to buy anything as I was a bit too busy to do cheese tastings, but I figured I was there, the weather was nice, etc. Nothing really caught my attention and the selection of [...]]]></description>
		<wfw:commentRss>http://www.thecheeseblog.com/2009/06/ubriaco-del-piave/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>
		<wfw:commentRss>http://www.thecheeseblog.com/2008/11/flower-marie/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Golden Cross</title>
		<link>http://www.thecheeseblog.com/2008/11/golden-cross/</link>
		<comments>http://www.thecheeseblog.com/2008/11/golden-cross/#comments</comments>
		<pubDate>Sun, 16 Nov 2008 17:11:14 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[England]]></category>
		<category><![CDATA[goats-milk]]></category>
		<category><![CDATA[raw milk]]></category>
		<category><![CDATA[unpasteurised]]></category>

		<guid isPermaLink="false">http://thecheeseblog.com/?p=272</guid>
		<description><![CDATA[I also made a visit to the Neal&#8217;s Yard Dairy store in Borough Market. Unfortunately, it was a Saturday and pretty nice (e.g., it hadn&#8217;t rained in 15 minutes) so the Market and Neal&#8217;s Yard were quite crowded. However, the queue to get into the store was only a couple of minutes and there were [...]]]></description>
		<wfw:commentRss>http://www.thecheeseblog.com/2008/11/golden-cross/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Innes Button</title>
		<link>http://www.thecheeseblog.com/2008/11/innes-button/</link>
		<comments>http://www.thecheeseblog.com/2008/11/innes-button/#comments</comments>
		<pubDate>Sun, 16 Nov 2008 15:58:00 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[England]]></category>
		<category><![CDATA[goats-milk]]></category>
		<category><![CDATA[raw milk]]></category>
		<category><![CDATA[unpasteurised]]></category>

		<guid isPermaLink="false">http://thecheeseblog.com/?p=259</guid>
		<description><![CDATA[The second cheese I picked up at La Fromagerie was an Innes Button from Innes Cheese made by Highfields Farm Dairy in Tamworth, Staffordshire. it that was topped with crushed pink peppercorns (hence the red toppping). Innes Buttons are small (45 gram) very fresh button&#8217;s of unpasteurised goats milk. They have a shelf life of [...]]]></description>
		<wfw:commentRss>http://www.thecheeseblog.com/2008/11/innes-button/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>(Cabecou du) Rocamadour</title>
		<link>http://www.thecheeseblog.com/2008/11/cabecou-du-rocamadour/</link>
		<comments>http://www.thecheeseblog.com/2008/11/cabecou-du-rocamadour/#comments</comments>
		<pubDate>Sun, 16 Nov 2008 15:11:13 +0000</pubDate>
		<dc:creator>tb</dc:creator>
				<category><![CDATA[France]]></category>
		<category><![CDATA[goats-milk]]></category>
		<category><![CDATA[raw milk]]></category>
		<category><![CDATA[unpasteurised]]></category>

		<guid isPermaLink="false">http://thecheeseblog.com/?p=253</guid>
		<description><![CDATA[My first cheese shop stop in London was La Fromagerie in Westminster. There are basically two areas: the dry room and the cheese room. The cheese room is a relatively small, glass-enclosed room that is sealed off by a large sliding glass door from the dry room. It is an amazing sight. The cheeses are [...]]]></description>
		<wfw:commentRss>http://www.thecheeseblog.com/2008/11/cabecou-du-rocamadour/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>

