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	<title>CheeseForum.org</title>
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		<title>Wiki: White Mould Defects</title>
		<link>http://cheeseforum.org/articles/wiki-white-cheese-mold-defects/</link>
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		<pubDate>Sat, 18 Feb 2012 02:15:38 +0000</pubDate>
		<dc:creator>Cheese Wiki</dc:creator>
				<category><![CDATA[DEFECTS]]></category>
		<category><![CDATA[White Mold]]></category>
		<category><![CDATA[P candidum]]></category>
		<category><![CDATA[slip skin]]></category>
		<category><![CDATA[toad skin]]></category>
		<category><![CDATA[white mould]]></category>

		<guid isPermaLink="false">http://cheeseforum.org/articles/?p=893</guid>
		<description><![CDATA[This Wiki article addresses defects special to &#8220;White Mould&#8221; type cheeses such as Brie &#38; Camembert which are generally made by adding Penicillium candidum. In addition to all the normal <span style="color:#777"> . . . &#8594; Read More: <a href="http://cheeseforum.org/articles/wiki-white-cheese-mold-defects/">Wiki: White Mould Defects</a></span>]]></description>
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		<title>Wiki: Stirring Tools</title>
		<link>http://cheeseforum.org/articles/wiki-stirring-tools/</link>
		<comments>http://cheeseforum.org/articles/wiki-stirring-tools/#comments</comments>
		<pubDate>Sat, 11 Feb 2012 18:12:57 +0000</pubDate>
		<dc:creator>Cheese Wiki</dc:creator>
				<category><![CDATA[BITS & BITES]]></category>
		<category><![CDATA[Cheese Coagulating]]></category>
		<category><![CDATA[Cheese Forming]]></category>
		<category><![CDATA[EQUIPMENT]]></category>
		<category><![CDATA[Stirring]]></category>
		<category><![CDATA[Tool]]></category>

		<guid isPermaLink="false">http://cheeseforum.org/articles/?p=3040</guid>
		<description><![CDATA[French Matfer Bourgeat Brand Large (5.5 x 16.5 in) Handle Stainless Steel Skimmer - CheeseForum.orgThis Wiki Article discusses Stirring Tools used in different components of cheese making, depending on cheese <span style="color:#777"> . . . &#8594; Read More: <a href="http://cheeseforum.org/articles/wiki-stirring-tools/">Wiki: Stirring Tools</a></span>]]></description>
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		<title>Wiki: Ripening Containers</title>
		<link>http://cheeseforum.org/articles/wiki-ripening-containers/</link>
		<comments>http://cheeseforum.org/articles/wiki-ripening-containers/#comments</comments>
		<pubDate>Fri, 10 Feb 2012 13:40:29 +0000</pubDate>
		<dc:creator>Cheese Wiki</dc:creator>
				<category><![CDATA[Cheese Aging]]></category>
		<category><![CDATA[EQUIPMENT]]></category>

		<guid isPermaLink="false">http://cheeseforum.org/articles/?p=3142</guid>
		<description><![CDATA[Ripening Container - Small, Manufactured Sistema Klip It Brand Deli Storer Plus Model With Propped Tray, Closed - CheeseForum.orgThis Wiki Article discusses Ripening Containers which are normally used in small <span style="color:#777"> . . . &#8594; Read More: <a href="http://cheeseforum.org/articles/wiki-ripening-containers/">Wiki: Ripening Containers</a></span>]]></description>
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		<title>Wiki: Brie/Camembert Cheese Making Recipe</title>
		<link>http://cheeseforum.org/articles/wiki-brie-camembert-cheese-making-recipe/</link>
		<comments>http://cheeseforum.org/articles/wiki-brie-camembert-cheese-making-recipe/#comments</comments>
		<pubDate>Thu, 09 Feb 2012 20:36:18 +0000</pubDate>
		<dc:creator>Cheese Wiki</dc:creator>
				<category><![CDATA[RECIPES]]></category>
		<category><![CDATA[Rennet Coagulated Soft]]></category>
		<category><![CDATA[White Mold Ripened]]></category>
		<category><![CDATA[ammonia]]></category>
		<category><![CDATA[Camembert]]></category>

		<guid isPermaLink="false">http://cheeseforum.org/articles/?p=346</guid>
		<description><![CDATA[This Wiki Article is a generic recipe for making Brie/Camembert in 3 weeks, faster than traditional recipes. Camembert is the Normandie version of the almost 1000 year older and thus more established <span style="color:#777"> . . . &#8594; Read More: <a href="http://cheeseforum.org/articles/wiki-brie-camembert-cheese-making-recipe/">Wiki: Brie/Camembert Cheese Making Recipe</a></span>]]></description>
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		<title>Wiki: Thermometers</title>
		<link>http://cheeseforum.org/articles/wiki-cheese-making-aging-thermometers/</link>
		<comments>http://cheeseforum.org/articles/wiki-cheese-making-aging-thermometers/#comments</comments>
		<pubDate>Sun, 05 Feb 2012 22:50:41 +0000</pubDate>
		<dc:creator>Cheese Wiki</dc:creator>
				<category><![CDATA[Cheese Aging]]></category>
		<category><![CDATA[Cheese Coagulating]]></category>
		<category><![CDATA[EQUIPMENT]]></category>
		<category><![CDATA[Digital]]></category>
		<category><![CDATA[Thermometer]]></category>

		<guid isPermaLink="false">http://cheeseforum.org/articles/?p=415</guid>
		<description><![CDATA[Kitchen Meat Thermometer - CheeseForum.orgThis Wiki Article discusses thermometers used in making and ripening cheese. Thermometers are used continuously during making, forming, and aging cheese, depending on cheese type. Historically <span style="color:#777"> . . . &#8594; Read More: <a href="http://cheeseforum.org/articles/wiki-cheese-making-aging-thermometers/">Wiki: Thermometers</a></span>]]></description>
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