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		<title>Wiki: Brie/Camembert Cheese Making Recipe</title>
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		<comments>http://cheeseforum.org/articles/wiki-brie-camembert-cheese-making-recipe/#comments</comments>
		<pubDate>Fri, 09 Mar 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>

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		<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: White Mould Defects, Ripening</title>
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		<comments>http://cheeseforum.org/articles/wiki-white-mould-defects-ripening/#comments</comments>
		<pubDate>Sun, 26 Feb 2012 12:20:00 +0000</pubDate>
		<dc:creator>Cheese Wiki</dc:creator>
				<category><![CDATA[DEFECTS]]></category>
		<category><![CDATA[White Mold]]></category>
		<category><![CDATA[White Mold Ripened]]></category>
		<category><![CDATA[Geotrichum candidum]]></category>
		<category><![CDATA[mold]]></category>
		<category><![CDATA[mould]]></category>
		<category><![CDATA[Penicillium candidum]]></category>
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		<guid isPermaLink="false">http://cheeseforum.org/articles/?p=3362</guid>
		<description><![CDATA[Semi-Lactic At 18 Days, Sticking To Mat - CheeseForum.orgThis Wiki article addresses ripening phase defects special to &#8220;White Mould&#8221; type cheeses such as Brie &#38; Camembert which are generally made <span style="color:#777"> . . . &#8594; Read More: <a href="http://cheeseforum.org/articles/wiki-white-mould-defects-ripening/">Wiki: White Mould Defects, Ripening</a></span>]]></description>
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		<title>Wiki: White Mould Defects, Blooming</title>
		<link>http://cheeseforum.org/articles/wiki-white-mould-defects-blooming/</link>
		<comments>http://cheeseforum.org/articles/wiki-white-mould-defects-blooming/#comments</comments>
		<pubDate>Sun, 26 Feb 2012 12:15:57 +0000</pubDate>
		<dc:creator>Cheese Wiki</dc:creator>
				<category><![CDATA[DEFECTS]]></category>
		<category><![CDATA[White Mold]]></category>
		<category><![CDATA[White Mold Ripened]]></category>
		<category><![CDATA[Geotrichum candidum]]></category>
		<category><![CDATA[mold]]></category>
		<category><![CDATA[mould]]></category>
		<category><![CDATA[Penicillium candidum]]></category>
		<category><![CDATA[white]]></category>

		<guid isPermaLink="false">http://cheeseforum.org/articles/?p=3359</guid>
		<description><![CDATA[This Wiki article addresses blooming phase 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 <span style="color:#777"> . . . &#8594; Read More: <a href="http://cheeseforum.org/articles/wiki-white-mould-defects-blooming/">Wiki: White Mould Defects, Blooming</a></span>]]></description>
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		<title>Wiki: Manufactured Cultures</title>
		<link>http://cheeseforum.org/articles/wiki-manufactured-cheese-making-cultures/</link>
		<comments>http://cheeseforum.org/articles/wiki-manufactured-cheese-making-cultures/#comments</comments>
		<pubDate>Thu, 23 Feb 2012 22:26:22 +0000</pubDate>
		<dc:creator>Cheese Wiki</dc:creator>
				<category><![CDATA[INGREDIENTS]]></category>
		<category><![CDATA[Lactic Acid Starter Cultures]]></category>
		<category><![CDATA[Ripening Aroma & Flavour Cultures & Enzymes]]></category>
		<category><![CDATA[Abiasa]]></category>
		<category><![CDATA[aroma]]></category>
		<category><![CDATA[Choozit]]></category>
		<category><![CDATA[CHR Hansen]]></category>
		<category><![CDATA[cultures]]></category>
		<category><![CDATA[Danisco]]></category>
		<category><![CDATA[ripening]]></category>
		<category><![CDATA[starter]]></category>

		<guid isPermaLink="false">http://cheeseforum.org/articles/?p=917</guid>
		<description><![CDATA[This wiki article is a listing of commercial manufactured freeze dried individual or mixed cultures organized alphabetically by culture type and including where available their contents, what they develop and their uses. <span style="color:#777"> . . . &#8594; Read More: <a href="http://cheeseforum.org/articles/wiki-manufactured-cheese-making-cultures/">Wiki: Manufactured Cultures</a></span>]]></description>
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		<title>Wiki: White Mould Defects, Forming</title>
		<link>http://cheeseforum.org/articles/wiki-white-cheese-mold-defects-forming/</link>
		<comments>http://cheeseforum.org/articles/wiki-white-cheese-mold-defects-forming/#comments</comments>
		<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[White Mold Ripened]]></category>
		<category><![CDATA[Geotrichum candidum]]></category>
		<category><![CDATA[mold]]></category>
		<category><![CDATA[mould]]></category>
		<category><![CDATA[Penicillium candidum]]></category>
		<category><![CDATA[white]]></category>

		<guid isPermaLink="false">http://cheeseforum.org/articles/?p=893</guid>
		<description><![CDATA[Camembert Second Turn, Curds Still Sticking But Peeling Off Mat - CheeseForum.org This Wiki article addresses forming phase defects special to &#8220;White Mould&#8221; type cheeses such as Brie &#38; Camembert <span style="color:#777"> . . . &#8594; Read More: <a href="http://cheeseforum.org/articles/wiki-white-cheese-mold-defects-forming/">Wiki: White Mould Defects, Forming</a></span>]]></description>
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