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	<description>Cooking &#38; Eating &#38; Living in Paris (&#38; Leaving it, sometimes)</description>
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		<title>Cheese University (XXVII): Pouligny Saint-Pierre</title>
		<link>http://frenchfoodfool.com/2012/02/04/cheese-university-xxvii-pouligny-saint-pierre-3/</link>
		<comments>http://frenchfoodfool.com/2012/02/04/cheese-university-xxvii-pouligny-saint-pierre-3/#comments</comments>
		<pubDate>Sat, 04 Feb 2012 19:52:30 +0000</pubDate>
		<dc:creator>Frenchfoodfool</dc:creator>
				<category><![CDATA[Cheese University]]></category>
		<category><![CDATA[France]]></category>
		<category><![CDATA[good food]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Food]]></category>

		<guid isPermaLink="false">http://frenchfoodfool.com/?p=2359</guid>
		<description><![CDATA[In the world of cheese, pyramids normally don&#8217;t speak of exotic places but of comfy, cozy ones like the Parc naturel de la Brenne stretching in the middle of nowhere, not far from France&#8217;s geographic center that is. I haven&#8217;t been there in person, so I can&#8217;t tell whether the descriptions are true that this [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=frenchfoodfool.com&#038;blog=11824158&#038;post=2359&#038;subd=ufichtner&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>1</slash:comments>
	
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			<media:title type="html">Pouligny Saint-Pierre</media:title>
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		<item>
		<title>Cheese University (XXVI): Saint-Nectaire</title>
		<link>http://frenchfoodfool.com/2011/09/13/cheese-university-xxvi-saint-nectaire/</link>
		<comments>http://frenchfoodfool.com/2011/09/13/cheese-university-xxvi-saint-nectaire/#comments</comments>
		<pubDate>Tue, 13 Sep 2011 13:58:00 +0000</pubDate>
		<dc:creator>Frenchfoodfool</dc:creator>
				<category><![CDATA[Cheese University]]></category>
		<category><![CDATA[France]]></category>
		<category><![CDATA[good food]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Food]]></category>

		<guid isPermaLink="false">http://frenchfoodfool.com/?p=2327</guid>
		<description><![CDATA[Here comes another high representative of the rustic Auvergne region, I very much like the description of its smell by my colleagues from the Eyewitness Companions who call it &#8220;old, the smell of a dark and humid cellar, of rye straw, and of mould&#8221;. The then Marshal of France, Henri de La Ferté-Sennecterre, a native from [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=frenchfoodfool.com&#038;blog=11824158&#038;post=2327&#038;subd=ufichtner&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://frenchfoodfool.com/2011/09/13/cheese-university-xxvi-saint-nectaire/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
	
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			<media:title type="html">Saint-Nectaire 2</media:title>
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			<media:title type="html">Ullrich</media:title>
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		<title>Cheese University (XXV): Chaource</title>
		<link>http://frenchfoodfool.com/2011/07/10/cheese-university-xxv-chaource/</link>
		<comments>http://frenchfoodfool.com/2011/07/10/cheese-university-xxv-chaource/#comments</comments>
		<pubDate>Sun, 10 Jul 2011 01:34:23 +0000</pubDate>
		<dc:creator>Frenchfoodfool</dc:creator>
				<category><![CDATA[Cheese University]]></category>
		<category><![CDATA[France]]></category>
		<category><![CDATA[good food]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Food]]></category>

		<guid isPermaLink="false">http://frenchfoodfool.com/?p=2319</guid>
		<description><![CDATA[Today&#8217;s cheese is made south of Troyes, not too far from Paris after all, I very much like the Eyewitness Companions&#8217; judgement that it &#8220;melts in the mouth like light snow&#8221;. That is true, actually, it is a cheese only poets could accurately describe given its many astounding features and flavors and textures. A native [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=frenchfoodfool.com&#038;blog=11824158&#038;post=2319&#038;subd=ufichtner&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://frenchfoodfool.com/2011/07/10/cheese-university-xxv-chaource/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
	
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			<media:title type="html">Ullrich</media:title>
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			<media:title type="html">Chaource</media:title>
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		<title>Cheese University (XXIV): Abondance</title>
		<link>http://frenchfoodfool.com/2011/07/09/cheese-university-xxiv-abondance/</link>
		<comments>http://frenchfoodfool.com/2011/07/09/cheese-university-xxiv-abondance/#comments</comments>
		<pubDate>Sat, 09 Jul 2011 02:45:26 +0000</pubDate>
		<dc:creator>Frenchfoodfool</dc:creator>
				<category><![CDATA[Cheese University]]></category>
		<category><![CDATA[France]]></category>
		<category><![CDATA[good food]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Food]]></category>

		<guid isPermaLink="false">http://frenchfoodfool.com/?p=2312</guid>
		<description><![CDATA[In the year of the Lord 1381, when the conclave was sitting in Avignon to elect a new pope, the clerics ordered 15 lumps of this cheese, made high up in the Savoy mountains. It was already famous back then, imagine, a dairy product from the alps with a history of more than 300 years [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=frenchfoodfool.com&#038;blog=11824158&#038;post=2312&#038;subd=ufichtner&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://frenchfoodfool.com/2011/07/09/cheese-university-xxiv-abondance/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
	
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			<media:title type="html">IMG_3840</media:title>
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			<media:title type="html">Ullrich</media:title>
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			<media:title type="html">Abondance</media:title>
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		<item>
		<title>Cheese University (XXIII): Picodon</title>
		<link>http://frenchfoodfool.com/2011/05/28/cheese-university-xxiii-picodon/</link>
		<comments>http://frenchfoodfool.com/2011/05/28/cheese-university-xxiii-picodon/#comments</comments>
		<pubDate>Sat, 28 May 2011 00:15:47 +0000</pubDate>
		<dc:creator>Frenchfoodfool</dc:creator>
				<category><![CDATA[Cheese University]]></category>
		<category><![CDATA[France]]></category>
		<category><![CDATA[good food]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Food]]></category>

		<guid isPermaLink="false">http://frenchfoodfool.com/?p=2298</guid>
		<description><![CDATA[France&#8217;s Ardèche and Drôme regions are so breathtakingly beautiful that they both deserved an entry in one of these guides listing &#8220;1000 places to see before you die&#8221;. They give home to culinary sensations as well (of course) and today&#8217;s cheese is only one of them. Its name used to be a generic term for [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=frenchfoodfool.com&#038;blog=11824158&#038;post=2298&#038;subd=ufichtner&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://frenchfoodfool.com/2011/05/28/cheese-university-xxiii-picodon/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
	
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			<media:title type="html">Picodon 2</media:title>
		</media:content>

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			<media:title type="html">Ullrich</media:title>
		</media:content>

		<media:content url="http://ufichtner.files.wordpress.com/2011/05/img_3582.jpg?w=450" medium="image">
			<media:title type="html">Picodon</media:title>
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	</item>
		<item>
		<title>Cheese University (XXII): Pont l&#8217;Evêque</title>
		<link>http://frenchfoodfool.com/2011/05/13/cheese-university-xxii-pont-leveque/</link>
		<comments>http://frenchfoodfool.com/2011/05/13/cheese-university-xxii-pont-leveque/#comments</comments>
		<pubDate>Fri, 13 May 2011 01:36:15 +0000</pubDate>
		<dc:creator>Frenchfoodfool</dc:creator>
				<category><![CDATA[Cheese University]]></category>
		<category><![CDATA[France]]></category>
		<category><![CDATA[good food]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Food]]></category>

		<guid isPermaLink="false">http://frenchfoodfool.com/?p=2289</guid>
		<description><![CDATA[This cheese has come a long, long way, it is fair to assume that it was already made and sold back in the Middle Ages, in the backward villages of lovely Normandy. It is in fact mentioned in documents published in 1560 and 1588, a square thing, strong and spicy, it used to have a [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=frenchfoodfool.com&#038;blog=11824158&#038;post=2289&#038;subd=ufichtner&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://frenchfoodfool.com/2011/05/13/cheese-university-xxii-pont-leveque/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
	
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			<media:title type="html">Pont l&#039;evêque 2</media:title>
		</media:content>

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			<media:title type="html">Ullrich</media:title>
		</media:content>

		<media:content url="http://ufichtner.files.wordpress.com/2011/05/img_3900.jpg?w=450" medium="image">
			<media:title type="html">Pont l&#039;Evêque</media:title>
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		<item>
		<title>Cheese University (XXI): Langres</title>
		<link>http://frenchfoodfool.com/2011/05/03/cheese-university-xxi-langres/</link>
		<comments>http://frenchfoodfool.com/2011/05/03/cheese-university-xxi-langres/#comments</comments>
		<pubDate>Tue, 03 May 2011 01:02:30 +0000</pubDate>
		<dc:creator>Frenchfoodfool</dc:creator>
				<category><![CDATA[Cheese University]]></category>
		<category><![CDATA[France]]></category>
		<category><![CDATA[good food]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Food]]></category>

		<guid isPermaLink="false">http://frenchfoodfool.com/?p=2277</guid>
		<description><![CDATA[Maybe I write this a little bit too often but the cheese presented today is again one of my favorites. It&#8217;s a subtle, soft, soothing yet powerful dairy product, a real character coming from beautiful Burgundy. The colour &#8211; flashy orange as you can see in the picture &#8211; is misleading in the end. It [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=frenchfoodfool.com&#038;blog=11824158&#038;post=2277&#038;subd=ufichtner&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://frenchfoodfool.com/2011/05/03/cheese-university-xxi-langres/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
	
		<media:thumbnail url="http://ufichtner.files.wordpress.com/2011/05/img_3880.jpg?w=150" />
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			<media:title type="html">IMG_3880</media:title>
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		<media:content url="http://0.gravatar.com/avatar/4ae1a41f2d35ff907954ff534bb08f98?s=96&#38;d=http%3A%2F%2F0.gravatar.com%2Favatar%2Fad516503a11cd5ca435acc9bb6523536%3Fs%3D96&#38;r=G" medium="image">
			<media:title type="html">Ullrich</media:title>
		</media:content>

		<media:content url="http://ufichtner.files.wordpress.com/2011/05/img_3878.jpg?w=450" medium="image">
			<media:title type="html">Langres</media:title>
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		<item>
		<title>Cheese University (XX): Crottin de Chavignol</title>
		<link>http://frenchfoodfool.com/2011/05/02/cheese-university-xx-crottin-de-chavignol/</link>
		<comments>http://frenchfoodfool.com/2011/05/02/cheese-university-xx-crottin-de-chavignol/#comments</comments>
		<pubDate>Mon, 02 May 2011 03:10:08 +0000</pubDate>
		<dc:creator>Frenchfoodfool</dc:creator>
				<category><![CDATA[Cheese University]]></category>
		<category><![CDATA[France]]></category>
		<category><![CDATA[good food]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Food]]></category>

		<guid isPermaLink="false">http://frenchfoodfool.com/?p=2264</guid>
		<description><![CDATA[The Loire valley has offered quite a few fine products to the world and our today&#8217;s cheese is one of them. A native of the beautiful region called Sancerrois, it calls villages like Amigny, Asnières-sur-Sancerre, Bue, Champlin or Verdigny its home. In a man&#8217;s world you&#8217;d call it a short guy, displaying a diameter of [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=frenchfoodfool.com&#038;blog=11824158&#038;post=2264&#038;subd=ufichtner&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://frenchfoodfool.com/2011/05/02/cheese-university-xx-crottin-de-chavignol/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
	
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		<media:content url="http://ufichtner.files.wordpress.com/2011/05/img_3884.jpg?w=150" medium="image">
			<media:title type="html">Crottin II</media:title>
		</media:content>

		<media:content url="http://0.gravatar.com/avatar/4ae1a41f2d35ff907954ff534bb08f98?s=96&#38;d=http%3A%2F%2F0.gravatar.com%2Favatar%2Fad516503a11cd5ca435acc9bb6523536%3Fs%3D96&#38;r=G" medium="image">
			<media:title type="html">Ullrich</media:title>
		</media:content>

		<media:content url="http://ufichtner.files.wordpress.com/2011/05/img_3882.jpg?w=450" medium="image">
			<media:title type="html">Crottin de Chavignol</media:title>
		</media:content>

		<media:content url="http://ufichtner.files.wordpress.com/2011/05/img_2933.jpg?w=150" medium="image">
			<media:title type="html">Crottin III</media:title>
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	</item>
		<item>
		<title>Cheese University (XIX): Ossau-Iraty</title>
		<link>http://frenchfoodfool.com/2011/04/27/cheese-university-xix-ossau-iraty/</link>
		<comments>http://frenchfoodfool.com/2011/04/27/cheese-university-xix-ossau-iraty/#comments</comments>
		<pubDate>Wed, 27 Apr 2011 01:45:53 +0000</pubDate>
		<dc:creator>Frenchfoodfool</dc:creator>
				<category><![CDATA[Cheese University]]></category>
		<category><![CDATA[France]]></category>
		<category><![CDATA[good food]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Food]]></category>

		<guid isPermaLink="false">http://frenchfoodfool.com/?p=2254</guid>
		<description><![CDATA[Here&#8217;s to a fat guy in every respect: the entire cylindrical pieces weigh up to 6 kilograms and the ivory coloured pâte contains at least 50 percent of matière grasse, in other words: fat, and so I guess it&#8217;s what Americans would call a devilish sin (or even a threat to homeland security). To French people [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=frenchfoodfool.com&#038;blog=11824158&#038;post=2254&#038;subd=ufichtner&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://frenchfoodfool.com/2011/04/27/cheese-university-xix-ossau-iraty/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
	
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			<media:title type="html">Ossau-Iraty II</media:title>
		</media:content>

		<media:content url="http://0.gravatar.com/avatar/4ae1a41f2d35ff907954ff534bb08f98?s=96&#38;d=http%3A%2F%2F0.gravatar.com%2Favatar%2Fad516503a11cd5ca435acc9bb6523536%3Fs%3D96&#38;r=G" medium="image">
			<media:title type="html">Ullrich</media:title>
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			<media:title type="html">Ossau-Iraty</media:title>
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		<title>Cheese University (XVIII): Reblochon</title>
		<link>http://frenchfoodfool.com/2011/03/11/cheese-university-xviii-reblochon/</link>
		<comments>http://frenchfoodfool.com/2011/03/11/cheese-university-xviii-reblochon/#comments</comments>
		<pubDate>Fri, 11 Mar 2011 20:21:04 +0000</pubDate>
		<dc:creator>Frenchfoodfool</dc:creator>
				<category><![CDATA[Cheese University]]></category>
		<category><![CDATA[France]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Food]]></category>

		<guid isPermaLink="false">http://frenchfoodfool.com/?p=2246</guid>
		<description><![CDATA[We owe today&#8217;s cheese to the shrewdness of French farmers who wanted to conceal the real amount of their milk production in order to reduce their tax burden. They did so at some point of time towards the end of the Middle Ages, transforming their milk into (easy-to-hide) small soft cheese discs that served as [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=frenchfoodfool.com&#038;blog=11824158&#038;post=2246&#038;subd=ufichtner&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://frenchfoodfool.com/2011/03/11/cheese-university-xviii-reblochon/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
	
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		<media:content url="http://ufichtner.files.wordpress.com/2011/03/img_3632.jpg?w=150" medium="image">
			<media:title type="html">Reblochon2</media:title>
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		<media:content url="http://0.gravatar.com/avatar/4ae1a41f2d35ff907954ff534bb08f98?s=96&#38;d=http%3A%2F%2F0.gravatar.com%2Favatar%2Fad516503a11cd5ca435acc9bb6523536%3Fs%3D96&#38;r=G" medium="image">
			<media:title type="html">Ullrich</media:title>
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		<media:content url="http://ufichtner.files.wordpress.com/2011/03/img_3630.jpg?w=450" medium="image">
			<media:title type="html">Reblochon</media:title>
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		<item>
		<title>Cheese University (XVII): Bleu d&#8217;Auvergne</title>
		<link>http://frenchfoodfool.com/2011/03/05/cheese-university-xvii-bleu-dauvergne/</link>
		<comments>http://frenchfoodfool.com/2011/03/05/cheese-university-xvii-bleu-dauvergne/#comments</comments>
		<pubDate>Sat, 05 Mar 2011 19:07:20 +0000</pubDate>
		<dc:creator>Frenchfoodfool</dc:creator>
				<category><![CDATA[Cheese University]]></category>
		<category><![CDATA[France]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Food]]></category>

		<guid isPermaLink="false">http://frenchfoodfool.com/?p=2236</guid>
		<description><![CDATA[This is the rare case of a cheese which literally has been &#8220;invented&#8221; like the steam engine or the iPod. French farmer Antoine Roussel, living some 40 kilometres west of Clermont-Ferrand in the Auvergne region, had the (somewhat weird) idea, to inoculate his cheese with mould fungus that appeared on his rye bread. Roussel must [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=frenchfoodfool.com&#038;blog=11824158&#038;post=2236&#038;subd=ufichtner&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://frenchfoodfool.com/2011/03/05/cheese-university-xvii-bleu-dauvergne/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
		<media:thumbnail url="http://ufichtner.files.wordpress.com/2011/03/img_3695.jpg?w=150" />
		<media:content url="http://ufichtner.files.wordpress.com/2011/03/img_3695.jpg?w=150" medium="image">
			<media:title type="html">Bleu d&#039;Auvergne2</media:title>
		</media:content>

		<media:content url="http://0.gravatar.com/avatar/4ae1a41f2d35ff907954ff534bb08f98?s=96&#38;d=http%3A%2F%2F0.gravatar.com%2Favatar%2Fad516503a11cd5ca435acc9bb6523536%3Fs%3D96&#38;r=G" medium="image">
			<media:title type="html">Ullrich</media:title>
		</media:content>

		<media:content url="http://ufichtner.files.wordpress.com/2011/03/img_3692.jpg?w=450" medium="image">
			<media:title type="html">Bleu d&#039;Auvergne</media:title>
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		<title>Cheese University (XVI): Mont d&#8217;Or</title>
		<link>http://frenchfoodfool.com/2011/03/03/cheese-university-xvi-mont-dor/</link>
		<comments>http://frenchfoodfool.com/2011/03/03/cheese-university-xvi-mont-dor/#comments</comments>
		<pubDate>Thu, 03 Mar 2011 00:09:42 +0000</pubDate>
		<dc:creator>Frenchfoodfool</dc:creator>
				<category><![CDATA[Cheese University]]></category>
		<category><![CDATA[France]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Food]]></category>

		<guid isPermaLink="false">http://frenchfoodfool.com/?p=2229</guid>
		<description><![CDATA[Here&#8217;s a to a winter cheese, production starts on 15th August and is allowed until 15th March but it is sold only from September through May. As a costumer in Paris you only see it when the cold season really has begun &#8211; and it is, in fact, a product so rich and creamy that [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=frenchfoodfool.com&#038;blog=11824158&#038;post=2229&#038;subd=ufichtner&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://frenchfoodfool.com/2011/03/03/cheese-university-xvi-mont-dor/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
		<media:thumbnail url="http://ufichtner.files.wordpress.com/2011/03/img_3711.jpg?w=150" />
		<media:content url="http://ufichtner.files.wordpress.com/2011/03/img_3711.jpg?w=150" medium="image">
			<media:title type="html">Mont d&#039;Or 2</media:title>
		</media:content>

		<media:content url="http://0.gravatar.com/avatar/4ae1a41f2d35ff907954ff534bb08f98?s=96&#38;d=http%3A%2F%2F0.gravatar.com%2Favatar%2Fad516503a11cd5ca435acc9bb6523536%3Fs%3D96&#38;r=G" medium="image">
			<media:title type="html">Ullrich</media:title>
		</media:content>

		<media:content url="http://ufichtner.files.wordpress.com/2011/03/img_3708.jpg?w=450" medium="image">
			<media:title type="html">Mont d&#039;Or</media:title>
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		<item>
		<title>Cheese University (XV): Morbier</title>
		<link>http://frenchfoodfool.com/2011/02/23/cheese-university-xv-morbier/</link>
		<comments>http://frenchfoodfool.com/2011/02/23/cheese-university-xv-morbier/#comments</comments>
		<pubDate>Wed, 23 Feb 2011 11:17:44 +0000</pubDate>
		<dc:creator>Frenchfoodfool</dc:creator>
				<category><![CDATA[Cheese University]]></category>
		<category><![CDATA[France]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Food]]></category>

		<guid isPermaLink="false">http://frenchfoodfool.com/?p=2207</guid>
		<description><![CDATA[You might think of a blue cheese when you see the picture above but it&#8217;s not one of those. The distinctive black line running through the pâte is just decoration nowadays but it used to be a necessity in former times. During winter, the farmers in Franche-Comté didn&#8217;t get enough milk out of their herd [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=frenchfoodfool.com&#038;blog=11824158&#038;post=2207&#038;subd=ufichtner&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://frenchfoodfool.com/2011/02/23/cheese-university-xv-morbier/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
		<media:thumbnail url="http://ufichtner.files.wordpress.com/2011/02/img_3703.jpg?w=150" />
		<media:content url="http://ufichtner.files.wordpress.com/2011/02/img_3703.jpg?w=150" medium="image">
			<media:title type="html">Morbier1</media:title>
		</media:content>

		<media:content url="http://0.gravatar.com/avatar/4ae1a41f2d35ff907954ff534bb08f98?s=96&#38;d=http%3A%2F%2F0.gravatar.com%2Favatar%2Fad516503a11cd5ca435acc9bb6523536%3Fs%3D96&#38;r=G" medium="image">
			<media:title type="html">Ullrich</media:title>
		</media:content>

		<media:content url="http://ufichtner.files.wordpress.com/2011/02/img_3700.jpg?w=450" medium="image">
			<media:title type="html">Morbier</media:title>
		</media:content>
	</item>
		<item>
		<title>Cheese University (XIV): Comté</title>
		<link>http://frenchfoodfool.com/2011/02/22/cheese-university-xiv-comte/</link>
		<comments>http://frenchfoodfool.com/2011/02/22/cheese-university-xiv-comte/#comments</comments>
		<pubDate>Tue, 22 Feb 2011 10:05:18 +0000</pubDate>
		<dc:creator>Frenchfoodfool</dc:creator>
				<category><![CDATA[Cheese University]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[France]]></category>

		<guid isPermaLink="false">http://frenchfoodfool.com/?p=2200</guid>
		<description><![CDATA[Here&#8217;s France&#8217;s no 1 cheese, you could call it staple food, 40 percent of the French population eat it regularly. Every year, almost 52.000 tons are produced, 175 small and large fabricants run the business, they deliver giant pieces of cheese 9 to 13 cm high, 40 to 70 cm diameter, weighing around 50 kilograms. [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=frenchfoodfool.com&#038;blog=11824158&#038;post=2200&#038;subd=ufichtner&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://frenchfoodfool.com/2011/02/22/cheese-university-xiv-comte/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
		<media:thumbnail url="http://ufichtner.files.wordpress.com/2011/02/img_3627.jpg?w=150" />
		<media:content url="http://ufichtner.files.wordpress.com/2011/02/img_3627.jpg?w=150" medium="image">
			<media:title type="html">Comté1</media:title>
		</media:content>

		<media:content url="http://0.gravatar.com/avatar/4ae1a41f2d35ff907954ff534bb08f98?s=96&#38;d=http%3A%2F%2F0.gravatar.com%2Favatar%2Fad516503a11cd5ca435acc9bb6523536%3Fs%3D96&#38;r=G" medium="image">
			<media:title type="html">Ullrich</media:title>
		</media:content>

		<media:content url="http://ufichtner.files.wordpress.com/2011/02/img_3626.jpg?w=450" medium="image">
			<media:title type="html">Comté</media:title>
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		<item>
		<title>Cheese University (XIII): Valençay</title>
		<link>http://frenchfoodfool.com/2011/02/04/cheese-university-xiii-valencay/</link>
		<comments>http://frenchfoodfool.com/2011/02/04/cheese-university-xiii-valencay/#comments</comments>
		<pubDate>Fri, 04 Feb 2011 11:26:00 +0000</pubDate>
		<dc:creator>Frenchfoodfool</dc:creator>
				<category><![CDATA[Cheese University]]></category>
		<category><![CDATA[France]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Food]]></category>

		<guid isPermaLink="false">http://frenchfoodfool.com/?p=2190</guid>
		<description><![CDATA[This piece of cheese seems to come from ancient times, covered with powdered charcoal as it is, a somewhat weird pyramid with a top cut off, yet it has obtained its AOC in 1998 only. Maybe it dates back to the 15th century, nobody really knows. Maybe it was Napoleon himself who demanded the top [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=frenchfoodfool.com&#038;blog=11824158&#038;post=2190&#038;subd=ufichtner&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://frenchfoodfool.com/2011/02/04/cheese-university-xiii-valencay/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
	
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			<media:title type="html">IMG_3073</media:title>
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			<media:title type="html">Ullrich</media:title>
		</media:content>

		<media:content url="http://ufichtner.files.wordpress.com/2011/02/img_3072.jpg?w=450" medium="image">
			<media:title type="html">Valencay</media:title>
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