<?xml version="1.0" encoding="UTF-8"?><rss version="2.0"><channel><title>Netvouz / narky / tag / cheese</title>
<link>http://www.netvouz.com/narky/tag/cheese?feed=rss</link>
<description>narky&#39;s bookmarks tagged &quot;cheese&quot; on Netvouz</description>
<item><title>Jarlsberg</title>
<link>http://www.jarlsberg.com.au/</link>
<description>Jarlsberg cheese is one of Norway’s greatest export successes in the world market. As early as in 1830 there was an active production of cheeses with holes in the Laurvig and Jarlsberg county in the South of Norway. In 1956 Professor Ole M. Ystgaard from the Agricultural University of Norway started to do research on these cheese recipes, recognising the value of this type of cheese. During his research he developed a semi-h</description>
<category domain="http://www.netvouz.com/narky?category=4843673934540819330">Lifestyle &gt; Food and Beverage &gt; Food &gt; Cheese</category>
<author>narky</author>
<pubDate>Sat, 09 Sep 2006 08:03:00 GMT</pubDate>
</item><item><title>Eumundi Markets</title>
<link>http://www.eumundimarkets.com.au/content/view/15/95/</link>
<description>The Eumundi Market is one of Australia&#39;s leading tourist attractions and is held every Saturday and Wednesday of the year come rain, hail or shine. Established in 1979 it is situated in the heart of the historic town of Eumundi and is run by The Eumundi &amp; District Historical Association Inc . This otherwise sleepy hinterland town springs to life in the early hours of the morning, transforming into a vibrant mecca for shoppers looking for something different.</description>
<category domain="http://www.netvouz.com/narky?category=5962013869592478867">Lifestyle &gt; Markets</category>
<author>narky</author>
<pubDate>Tue, 21 Nov 2006 03:33:20 GMT</pubDate>
</item><item><title>vege-cheese - New Zealand Hare Krishna Spiritual Resource Network</title>
<link>http://www.salagram.net/vege-cheese.html</link>
<description>Cheese is made by coagulating milk to give curds which are then separated from the liquid, whey, after which they can be processed and matured to produce a wide variety of cheeses. Milk is coagulated by the addition of rennet. The active ingredient of rennet is the enzyme, chymosin (also known as rennin). The usual source of rennet is the stomach of slaughtered newly-born calves. Vegetarian cheeses are manufactured using rennet from either fungal or bacterial sources. Advances in genetic engineering processes means they may now also be made using chymosin produced by genetically altered micro-organisms.</description>
<category domain="http://www.netvouz.com/narky?category=4843673934540819330">Lifestyle &gt; Food and Beverage &gt; Food &gt; Cheese</category>
<author>narky</author>
<pubDate>Sat, 16 Sep 2006 23:06:51 GMT</pubDate>
</item><item><title>Beer and Cheese</title>
<link>http://beeradvocate.com/news/stories_read/282/</link>
<description>Beer Advocate</description>
<category domain="http://www.netvouz.com/narky?category=3445734962735869358">jelly</category>
<author>narky</author>
<pubDate>Sat, 27 May 2006 22:34:13 GMT</pubDate>
</item><item><title>Margaret River Providore</title>
<link>http://www.providore.com.au/html/s01_home/home.asp?dsb=74</link>
<description>Margaret River&#39;s sensational new food and wine tasting centre set amongst beautiful organic vegetable gardens. Breakfast and Lunch every day.</description>
<category domain="http://www.netvouz.com/narky?category=2628494015395436610">Lifestyle &gt; Food and Beverage &gt; Food</category>
<author>narky</author>
<pubDate>Wed, 13 Sep 2006 05:26:00 GMT</pubDate>
</item><item><title>Ratatouille (2007)</title>
<link>http://www.imdb.com/title/tt0382932/</link>
<description>I know I know. I know you won&#39;t want to see it. Okay, so I know it&#39;s about a Rat. But you should have seen the cheese at the start.. The story is of a rat named Ratatouille who lives in a upmarket Parisian restaurant run by an eccentric chef.</description>
<category domain="http://www.netvouz.com/narky?category=6045153705032281142">jelly &gt; Movies</category>
<author>narky</author>
<pubDate>Tue, 22 Aug 2006 12:05:17 GMT</pubDate>
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