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submitted: 13 Mar 2006 cheese: Tomette de Montagne submitted by: The Cheesemaster click here for map |
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submitted: 08 Mar 2005 cheese: Shreded Parmisian submitted by: Charlie, Teresa, Joette |
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submitted: 06 Mar 2006 cheese: Sheeps cheese and the ubitqitous Babybel submitted by: The Snug Faeries [Colin] notes: Snugs (less 1!) less loose in Amsterdam, no sign of the Spanish Midget!! click here for map |
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submitted: 03 Mar 2006 cheese: Various submitted by: Jenniver Sparano notes: Softness and spreadability was represented by a Brie, in blue. Spiciness and flavor was represented by a Caraway Gouda, in yellow. Firmness was represented by an Edam, in black. Sharpness was represented by a sage-flavored Vermont Cheddar, in green click here for map |
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submitted: 20 Feb 2006 cheese: Dairylea Strip Cheese submitted by: Ian, Paula and Savanna click here for map |
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submitted: 16 Feb 2006 cheese: Capricorn Goats Cheese submitted by: Pete notes: Unfortunately the Cheese was not rated for the ambient temperature (37 degrees), and following the photos on the grid had to be discarded, being in an unsafe condition. click here for map |
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submitted: 13 Feb 2006 cheese: Mozzarella, low moisture, fancy shreaded submitted by: Charlie, Teresa, Joette |
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submitted: 12 Feb 2006 cheese: Tommette submitted by: Nigel click here for map |
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submitted: 09 Feb 2006 cheese: Black Diamond Marbled Cheddar submitted by: Gareth Helliwell click here for map |
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submitted: 09 Feb 2006 cheese: Black Diamond Marbled Cheddar submitted by: Gareth Helliwell click here for map |
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