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	<title>The Cheese Course Blog</title>
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		<title>Two days (and 20 cheeses) in New York! My top 5 favorite American Cheeses</title>
		<link>http://blog.thecheesecourse.com/the-cheese-reporter/two-days-and-20-cheeses-in-new-york-my-top-5-favorite-american-cheeses/</link>
		<comments>http://blog.thecheesecourse.com/the-cheese-reporter/two-days-and-20-cheeses-in-new-york-my-top-5-favorite-american-cheeses/#comments</comments>
		<pubDate>Mon, 22 Oct 2012 03:57:28 +0000</pubDate>
		<dc:creator>The Cheese Reporter</dc:creator>
				<category><![CDATA[American Cheeses]]></category>
		<category><![CDATA[The Cheese Reporter]]></category>
		<category><![CDATA[american cheese]]></category>
		<category><![CDATA[cremont]]></category>
		<category><![CDATA[humboldt fog chevre]]></category>
		<category><![CDATA[New York cheese]]></category>
		<category><![CDATA[rogue river blue]]></category>
		<category><![CDATA[Springbrook fam Tarantaise]]></category>
		<category><![CDATA[Truffle Tremor Chèvre]]></category>

		<guid isPermaLink="false">http://blog.thecheesecourse.com/?p=167</guid>
		<description><![CDATA[Recently I was lucky enough to meet up with Kristin Kosmoski, Marketing Manager at The Cheese Course on a short visit through NYC. Of course, my number one item on the agenda was CHEESE TASTING! This was to be my first time trying American Cheeses and I had a big cheesy hit-list to work my [...]]]></description>
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		<title>Aged Black Truffle Robiola: A special Italian cheese you can only find in Paris!</title>
		<link>http://blog.thecheesecourse.com/the-cheese-reporter/aged-black-truffle-robiola-a-special-italian-cheese-you-can-only-find-in-paris/</link>
		<comments>http://blog.thecheesecourse.com/the-cheese-reporter/aged-black-truffle-robiola-a-special-italian-cheese-you-can-only-find-in-paris/#comments</comments>
		<pubDate>Wed, 04 Jul 2012 14:41:24 +0000</pubDate>
		<dc:creator>The Cheese Reporter</dc:creator>
				<category><![CDATA[French Cheeses]]></category>
		<category><![CDATA[Italian Cheeses]]></category>
		<category><![CDATA[The Cheese Reporter]]></category>
		<category><![CDATA[alleose fromagerie]]></category>
		<category><![CDATA[fromage paris]]></category>
		<category><![CDATA[paris cheese]]></category>
		<category><![CDATA[rachel bajada]]></category>
		<category><![CDATA[robiola]]></category>
		<category><![CDATA[truffle]]></category>

		<guid isPermaLink="false">http://blog.thecheesecourse.com/?p=144</guid>
		<description><![CDATA[The photo does it no justice, but it was all I had time to take before it was whisked off into my handbag in order to shoot this video below where I explain this very special cheese- my new favorite and most recent discovery. Recently I convinced someone to show me his cheese maturation caves. [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>A visit to Rome’s “Nazi di Formaggi”</title>
		<link>http://blog.thecheesecourse.com/the-cheese-reporter/a-visit-to-rome%e2%80%99s-%e2%80%9cnazi-di-formaggi%e2%80%9d/</link>
		<comments>http://blog.thecheesecourse.com/the-cheese-reporter/a-visit-to-rome%e2%80%99s-%e2%80%9cnazi-di-formaggi%e2%80%9d/#comments</comments>
		<pubDate>Wed, 04 Jul 2012 14:34:03 +0000</pubDate>
		<dc:creator>The Cheese Reporter</dc:creator>
				<category><![CDATA[Italian Cheeses]]></category>
		<category><![CDATA[The Cheese Reporter]]></category>
		<category><![CDATA[gorgonzola]]></category>
		<category><![CDATA[italian cheese]]></category>
		<category><![CDATA[italian goats cheese]]></category>
		<category><![CDATA[meline di capra]]></category>
		<category><![CDATA[rachel bajada]]></category>
		<category><![CDATA[rome]]></category>

		<guid isPermaLink="false">http://blog.thecheesecourse.com/?p=139</guid>
		<description><![CDATA[On a recent trip to beautiful Rome, I found myself in a scene that I can only describe as the Italiano, formaggi version of that “Soup Nazi” episode from Seinfeld. Confused? Let me tell you the story. In my extensive research to find the best cheese, pasta and foodie gems in Rome, I stumbled across [...]]]></description>
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		<title>Fun! Do! Fondue</title>
		<link>http://blog.thecheesecourse.com/cooking-recipes/fun-do-fondue-2/</link>
		<comments>http://blog.thecheesecourse.com/cooking-recipes/fun-do-fondue-2/#comments</comments>
		<pubDate>Tue, 31 Jan 2012 22:59:22 +0000</pubDate>
		<dc:creator>The Cheese Course</dc:creator>
				<category><![CDATA[Cheese School]]></category>
		<category><![CDATA[Cooking & Recipes]]></category>
		<category><![CDATA[French Cheeses]]></category>

		<guid isPermaLink="false">http://blog.thecheesecourse.com/?p=50</guid>
		<description><![CDATA[Here&#8217;s the skinny&#8230; when it comes to fondue, I&#8217;ve historically been more of a fon-don&#8217;t&#8230; mainly because the idea of going somewhere and paying to &#8220;cook my own food&#8221; seems&#8230; well, cheesy.  (ha! the first of many puns to come).  Last night though I had the pleasure of attending a class on how to make [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>What&#8217;s a Holiday without CHEESE?</title>
		<link>http://blog.thecheesecourse.com/cooking-recipes/whats-a-holiday-without-cheese/</link>
		<comments>http://blog.thecheesecourse.com/cooking-recipes/whats-a-holiday-without-cheese/#comments</comments>
		<pubDate>Thu, 22 Dec 2011 17:33:16 +0000</pubDate>
		<dc:creator>The Cheese Course</dc:creator>
				<category><![CDATA[Cooking & Recipes]]></category>
		<category><![CDATA[annabella creamery]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[cheese connoisseur]]></category>
		<category><![CDATA[thecheesecourse]]></category>

		<guid isPermaLink="false">http://blog.thecheesecourse.com/?p=34</guid>
		<description><![CDATA[At The Cheese Course, Holidays are a special time to feature what we love the most&#8230;..CHEESE! We take pride in bringing over 150 artisanal cheeses from dairy farms all over the world, to all of our 5 South Florida locations. One of our favorite cheese makers is Annabella Creamery which producers buffalo mozzarella made with [...]]]></description>
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		<title>October is Cheese and Beer Month at TCC</title>
		<link>http://blog.thecheesecourse.com/cheese-school/october-is-cheese-and-beer-month-at-tcc/</link>
		<comments>http://blog.thecheesecourse.com/cheese-school/october-is-cheese-and-beer-month-at-tcc/#comments</comments>
		<pubDate>Wed, 19 Oct 2011 17:02:31 +0000</pubDate>
		<dc:creator>The Cheese Course</dc:creator>
				<category><![CDATA[Cheese School]]></category>
		<category><![CDATA[american]]></category>
		<category><![CDATA[artisan]]></category>
		<category><![CDATA[artisanal]]></category>
		<category><![CDATA[beer]]></category>
		<category><![CDATA[boca raton]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[cheesemonger]]></category>
		<category><![CDATA[coral springs]]></category>
		<category><![CDATA[craft beer]]></category>
		<category><![CDATA[florida]]></category>
		<category><![CDATA[hallendale beach]]></category>
		<category><![CDATA[miami]]></category>
		<category><![CDATA[october]]></category>
		<category><![CDATA[thecheesecourse]]></category>
		<category><![CDATA[weston]]></category>

		<guid isPermaLink="false">http://blog.thecheesecourse.com/?p=22</guid>
		<description><![CDATA[Beer has long been one of the most food-friendly beverages on the planet. Its versatility in cooking is unmatched, even by wine. Thanks to the great variety of beer styles out there &#8211; which can be influcened by culture, geography, and terroir &#8212; beer can be paired with food in ways that create great subtlety or a bombast [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Cheese and Coffee?</title>
		<link>http://blog.thecheesecourse.com/italian-cheeses/7/</link>
		<comments>http://blog.thecheesecourse.com/italian-cheeses/7/#comments</comments>
		<pubDate>Wed, 14 Sep 2011 16:05:53 +0000</pubDate>
		<dc:creator>The Cheese Course</dc:creator>
				<category><![CDATA[Cheese School]]></category>
		<category><![CDATA[Italian Cheeses]]></category>
		<category><![CDATA[barista]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[cheesemonger]]></category>
		<category><![CDATA[coffee]]></category>
		<category><![CDATA[coral springs]]></category>
		<category><![CDATA[florida]]></category>
		<category><![CDATA[Giorgio Milos]]></category>
		<category><![CDATA[illy]]></category>
		<category><![CDATA[the cheese course]]></category>

		<guid isPermaLink="false">http://blog.thecheesecourse.com/?p=7</guid>
		<description><![CDATA[Hello fellow cheese lovers, I’m Matt- your friendly neighborhood cheesemonger. Today I would like to share with you an awesome experience I partook of last week; a cheese and coffee pairing class. Now, before you question coffee as a pairing companion (as I did at first), trust me that cheese can be paired with virtually anything! [...]]]></description>
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