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	<title>Comments on: Chaource &#8212; a superb cheese</title>
	<atom:link href="http://la.foodblogging.com/2009/04/27/chaource-a-superb-cheese/feed/" rel="self" type="application/rss+xml" />
	<link>http://la.foodblogging.com/2009/04/27/chaource-a-superb-cheese/</link>
	<description>foodblogging los angeles</description>
	<pubDate>Thu, 09 Feb 2012 15:12:05 +0000</pubDate>
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		<title>By: Caroline Petricka</title>
		<link>http://la.foodblogging.com/2009/04/27/chaource-a-superb-cheese/#comment-1812303</link>
		<dc:creator>Caroline Petricka</dc:creator>
		<pubDate>Tue, 16 Aug 2011 09:48:59 +0000</pubDate>
		<guid isPermaLink="false">http://la.foodblogging.com/?p=2046#comment-1812303</guid>
		<description>34. Somebody essentially help to make seriously posts I would state. This is the first time I frequented your website page and thus far? I amazed with the research you made to make this particular publish extraordinary. Magnificent job!</description>
		<content:encoded><![CDATA[<p>34. Somebody essentially help to make seriously posts I would state. This is the first time I frequented your website page and thus far? I amazed with the research you made to make this particular publish extraordinary. Magnificent job!</p>
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		<title>By: canada goose</title>
		<link>http://la.foodblogging.com/2009/04/27/chaource-a-superb-cheese/#comment-1802835</link>
		<dc:creator>canada goose</dc:creator>
		<pubDate>Mon, 15 Aug 2011 04:50:44 +0000</pubDate>
		<guid isPermaLink="false">http://la.foodblogging.com/?p=2046#comment-1802835</guid>
		<description>Thanks so much for sharing!I am not 100% on this, but I do like the concept. Great read here</description>
		<content:encoded><![CDATA[<p>Thanks so much for sharing!I am not 100% on this, but I do like the concept. Great read here</p>
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		<title>By: uggscheap</title>
		<link>http://la.foodblogging.com/2009/04/27/chaource-a-superb-cheese/#comment-1699292</link>
		<dc:creator>uggscheap</dc:creator>
		<pubDate>Mon, 01 Aug 2011 07:36:14 +0000</pubDate>
		<guid isPermaLink="false">http://la.foodblogging.com/?p=2046#comment-1699292</guid>
		<description>Chaource is a traditional cheese</description>
		<content:encoded><![CDATA[<p>Chaource is a traditional cheese</p>
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		<title>By: Louise</title>
		<link>http://la.foodblogging.com/2009/04/27/chaource-a-superb-cheese/#comment-457276</link>
		<dc:creator>Louise</dc:creator>
		<pubDate>Tue, 28 Apr 2009 19:11:16 +0000</pubDate>
		<guid isPermaLink="false">http://la.foodblogging.com/?p=2046#comment-457276</guid>
		<description>Oooh thanks for the tip.  I'm always on the lookout for ripe, creamy cheeses.  I might take a look at the Costco in MDR and see if I can find it.</description>
		<content:encoded><![CDATA[<p>Oooh thanks for the tip.  I&#8217;m always on the lookout for ripe, creamy cheeses.  I might take a look at the Costco in MDR and see if I can find it.</p>
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		<title>By: Jase</title>
		<link>http://la.foodblogging.com/2009/04/27/chaource-a-superb-cheese/#comment-457168</link>
		<dc:creator>Jase</dc:creator>
		<pubDate>Tue, 28 Apr 2009 04:31:35 +0000</pubDate>
		<guid isPermaLink="false">http://la.foodblogging.com/?p=2046#comment-457168</guid>
		<description>In Dec and Jan, the Costco in Marina Del Rey was selling these for only $5.99.  We were buying one every other week.  Sadly they've stopped carrying it but we keep checking every trip.</description>
		<content:encoded><![CDATA[<p>In Dec and Jan, the Costco in Marina Del Rey was selling these for only $5.99.  We were buying one every other week.  Sadly they&#8217;ve stopped carrying it but we keep checking every trip.</p>
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		<title>By: MaxMillion</title>
		<link>http://la.foodblogging.com/2009/04/27/chaource-a-superb-cheese/#comment-457129</link>
		<dc:creator>MaxMillion</dc:creator>
		<pubDate>Mon, 27 Apr 2009 23:33:18 +0000</pubDate>
		<guid isPermaLink="false">http://la.foodblogging.com/?p=2046#comment-457129</guid>
		<description>hahaha -- well, Chaource is certainly not as stinky as some cheeses, eg Reblochon etc, but I let mine mature on the windowsill (*not* in the sun) all day and we ate some of it that eve and it was nice and 'high', in a good way.</description>
		<content:encoded><![CDATA[<p>hahaha &#8212; well, Chaource is certainly not as stinky as some cheeses, eg Reblochon etc, but I let mine mature on the windowsill (*not* in the sun) all day and we ate some of it that eve and it was nice and &#8216;high&#8217;, in a good way.</p>
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		<title>By: MyLastBite</title>
		<link>http://la.foodblogging.com/2009/04/27/chaource-a-superb-cheese/#comment-457126</link>
		<dc:creator>MyLastBite</dc:creator>
		<pubDate>Mon, 27 Apr 2009 22:41:10 +0000</pubDate>
		<guid isPermaLink="false">http://la.foodblogging.com/?p=2046#comment-457126</guid>
		<description>Ooh! I love stinky cheeses and haven't tried Chaource. THANKS.</description>
		<content:encoded><![CDATA[<p>Ooh! I love stinky cheeses and haven&#8217;t tried Chaource. THANKS.</p>
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