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<title>Say CHEESE Media</title>
<description>for cheese lovers</description>
<link>http://www.saycheesemedia.com/</link>
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<copyright>Copyright 2012Say CHEESE Media</copyright>
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<title>Anyone know what a tyrosemiophile is? Hint: It has to do with cheese.</title>
<description><![CDATA[  ]]></description>
<link>http://twitter.com/SayCheesemedia/statuses/12521770582016002</link>
<guid>http://twitter.com/SayCheesemedia/statuses/12521770582016002</guid>
<pubDate>Wed, 08 Dec 2010 08:59:57 -0600</pubDate>
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<title>Thanksgiving leftovers beg for cheese....Turkey and blue cheese salad. Sandwiches with havarti. Mashed potatoes...</title>
<description><![CDATA[  ]]></description>
<link>http://twitter.com/SayCheesemedia/statuses/8210804633505792</link>
<guid>http://twitter.com/SayCheesemedia/statuses/8210804633505792</guid>
<pubDate>Fri, 26 Nov 2010 11:29:43 -0600</pubDate>
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<title>Oprah's favorite things episode on Friday included macaroni and cheese as one of her picks. Not just any mac and...</title>
<description><![CDATA[  ]]></description>
<link>http://twitter.com/SayCheesemedia/statuses/6747643959054337</link>
<guid>http://twitter.com/SayCheesemedia/statuses/6747643959054337</guid>
<pubDate>Mon, 22 Nov 2010 10:35:38 -0600</pubDate>
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<title>Dip Three-Ways</title>
<description><![CDATA[ Cooking doesn’t get any easier than this. The basic formula of an 8-ounce package of cream cheese to a cup of milk paves the way for endless variations. Here are some favorites. ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=58</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=58</guid>
<pubDate>Thu, 18 Nov 2010 09:29:13 -0600</pubDate>
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<title>Roquefort Spread</title>
<description><![CDATA[ This is a money-in-the-bank kind of recipe, an effortless breeze to prepare and sturdy enough to last at least a week in the refrigerator. It can be called upon for the cocktail hour and also used to fill cherry tomatoes and enhance sandwiches. It is a timeless treasure based on a James Beard recipe. ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=57</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=57</guid>
<pubDate>Thu, 18 Nov 2010 09:26:28 -0600</pubDate>
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<title>Olive, Walnut And Feta Relish</title>
<description><![CDATA[ This is an exotic blend of flavors and textures, a Middle Eastern classic that, in this version, gains another layer of oomph with the addition of feta cheese. It is delicious on toasted pita wedges or melba rounds. Quick and easy to prepare, it is best served shortly after it is made. ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=56</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=56</guid>
<pubDate>Thu, 18 Nov 2010 09:21:21 -0600</pubDate>
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<title>Kentucky Ale Cheese</title>
<description><![CDATA[ This recipe is from Chef Jonathan Lundy of Gratz Park Inn, located in Lexington, Kentucky. It is a sprightly Southern classic, as welcome at the holiday season as it is in the thick of summer. Lundy uses a Kentucky-brewed ale although any well-crafted ale will work. ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=55</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=55</guid>
<pubDate>Thu, 18 Nov 2010 09:17:36 -0600</pubDate>
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<title>Au Courant Caramelized Onion Dip</title>
<description><![CDATA[ Here’s an up-to-date take on the always-irresistible onion dip. Slow cooking the onions first turns their pungent bite tame, creating a flavorful platform for a lower-calorie, yogurt-based version. It can be served with potato chips or try vegetables such as baby-cut carrots, radishes and celery. ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=54</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=54</guid>
<pubDate>Thu, 18 Nov 2010 09:14:27 -0600</pubDate>
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<title>Gougères</title>
<description><![CDATA[ 
	Makes 36

	
		1/2 cup whole milk
	
		1/2 cup water
	
		8 tablespoons (1 stick) unsalted butter, cut into 4 pieces
	
		1/2 teaspoon salt
	
		1 cup all-purpose flour
	
		5 large eggs, at room temperature
	
		11/2 cups coarsely grated cheese such as Gruy&egrave;re or Cheddar


	&nbsp;

	
		Position the racks to divide the oven  ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=53</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=53</guid>
<pubDate>Thu, 18 Nov 2010 08:27:20 -0600</pubDate>
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<title>Eggnog Ivory Cake</title>
<description><![CDATA[ Mascarpone cheese ups the elegance factor of classic cheesecake, adding a luxurious taste and texture. In honor of the winter holidays, the cake is subtly spiced with classic eggnog ingredients. Fresh fruit garnish is always in order; select what looks good at the market. ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=52</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=52</guid>
<pubDate>Thu, 18 Nov 2010 07:45:12 -0600</pubDate>
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<title>Winter White Gratin</title>
<description><![CDATA[ Ultra indulgent, this medley of potatoes and turnips is cooked in two steps, bringing the built-in advantage of do-ahead steps. Most of the preparation can be completed a day in advance, easing the last-minute crunch. ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=51</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=51</guid>
<pubDate>Thu, 18 Nov 2010 07:39:40 -0600</pubDate>
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<title>Classic Mac and Cheese</title>
<description><![CDATA[ Not every holiday event is full-on formal. Some of the best get-togethers are casual in spirit with food to match. When that type of event is in the works, consider macaroni and cheese as a menu option. It is full of always-welcome comfort and is easy to make. There are many recipes but this one trumps all others. It is creamy, smooth and luxurious, a symphony of cheesy goodness. It can be served as a main course, paired with salad and a green vegetable; or as a side dish to simple grilled meats. ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=50</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=50</guid>
<pubDate>Thu, 18 Nov 2010 07:36:03 -0600</pubDate>
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<title>Chicken with Italian Cheese and Herbs</title>
<description><![CDATA[ A crisp golden exterior first gives way to tender chicken and then a creamy center of cheese. Serve it with orzo and red pepper pilaf or a simple risotto. ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=49</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=49</guid>
<pubDate>Thu, 18 Nov 2010 07:32:33 -0600</pubDate>
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<title>Marinated Feta</title>
<description><![CDATA[ Anything that is at the ready in the refrigerator is a boon and never more so than during the holidays. This recipe, which takes just moments to prepare, will last for as long as a month. It can be used as an instant appetizer, crumbled atop salads, stirred into vegetables or tied up with a bow and given as a gift. Extra style comes at the very end with the addition of fresh herbs at serving time. ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=48</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=48</guid>
<pubDate>Thu, 18 Nov 2010 07:27:58 -0600</pubDate>
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<title>Blue-Cheese Marinated Onions</title>
<description><![CDATA[ With this zesty condiment on hand, you have a ready resource to jazz up sandwiches, salads and grilled meat. The herbs can be varied. Besides dill, fresh thyme and cilantro also are deliciously well suited. ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=47</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=47</guid>
<pubDate>Thu, 18 Nov 2010 06:58:48 -0600</pubDate>
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<title>Fruitful Thinking</title>
<description><![CDATA[ With tastes that run the gamut from sweet to tart, floral to musky and spicy to clean, there is a bounty of reasons why fruit is such a friendly partner to cheese. Chefs are blazing new paths in the partnership and bringing creative ideas to try at home. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=122</link>
<guid>http://www.saycheesemedia.com/article.php?id=122</guid>
<pubDate>Wed, 17 Nov 2010 23:00:00 -0600</pubDate>
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<title>Big Cheeses</title>
<description><![CDATA[ What’s the best cheese in the country?

The American Cheese Society made the call at its annual conference. And the winner is....? ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=125</link>
<guid>http://www.saycheesemedia.com/article.php?id=125</guid>
<pubDate>Wed, 17 Nov 2010 23:00:00 -0600</pubDate>
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<title>Sparkling Finishes</title>
<description><![CDATA[ No reason to wait until New Year’s Eve to pop a few festive corks. Champagne and its bubbly kin can be an ideal match for the cheese course, reason enough to celebrate right now. To get the party started—a 101 crash course in all that sparkles—how to buy, serve and enjoy. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=124</link>
<guid>http://www.saycheesemedia.com/article.php?id=124</guid>
<pubDate>Wed, 17 Nov 2010 23:00:00 -0600</pubDate>
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<title>Perfect Toasts</title>
<description><![CDATA[ 
	
		Champagne and sparkling wines are best served well chilled. 43F to 48F is the ideal range.
	
		Flutes and tulip glasses are best in that their shape encourages the bubbles to be active in the glass.
	
		Never chill the glasses or place them in the freezer. Condensation will cause the bubbles to dissipate.
	
		Champagne is poured by til ]]></description>
<link>http://www.saycheesemedia.com/sidebar.php?id=30</link>
<guid>http://www.saycheesemedia.com/sidebar.php?id=30</guid>
<pubDate>Wed, 17 Nov 2010 23:00:00 -0600</pubDate>
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<title>Holiday Flair</title>
<description><![CDATA[ Home is where the holidays are, a truth that plays out in a succession of friends-and-family-focused get-togethers. Starting in mid-November and running through New Year’s, a multitude of entertaining events centered on food and fun unfold. To help make them memorable, easy and stress free, Say Cheese offers a lineup of holiday-ready recipes. Whether the call is for gift giving, a quick, guest-worthy main course, simple side dishes or a delectable dessert, this collection is meant to be clipped, cooked from, savored and saved. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=123</link>
<guid>http://www.saycheesemedia.com/article.php?id=123</guid>
<pubDate>Wed, 17 Nov 2010 23:00:00 -0600</pubDate>
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<title>The Season’s Must-Have Cookbook</title>
<description><![CDATA[ Dorie Greenspan has hoards of fans who follow her every culinary move with nearly fanatical loyalty. They read her blog, In the Kitchen and On the Road with Dorie, wait with hungry anticipation for features she writes for Bon Appetit and Parade. Her last cookbook, “Baking: From My Home to Yours”, inspired a group of home bakers to unite over the Internet and bake the same recipe on Tuesdays. The results are chronicled with awe, admiration and appreciation on the Tuesdays with Dorie blog. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=126</link>
<guid>http://www.saycheesemedia.com/article.php?id=126</guid>
<pubDate>Wed, 17 Nov 2010 23:00:00 -0600</pubDate>
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<title>Bubble Wrap</title>
<description><![CDATA[ 
	Champagne may be the most famous of the sparklers but it&rsquo;s certainly not the only one. Here&rsquo;s a basic rundown on names, styles and what to know.
	
	Cava: This is Spain&rsquo;s contribution to the sparkling set, wines by the method champenoise that are an affordable alternate to classic Champagne.&nbsp; Different grapes are used to  ]]></description>
<link>http://www.saycheesemedia.com/sidebar.php?id=29</link>
<guid>http://www.saycheesemedia.com/sidebar.php?id=29</guid>
<pubDate>Wed, 17 Nov 2010 23:00:00 -0600</pubDate>
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<title>Your Age by the Mathematics of Cheese</title>
<description><![CDATA[ Follow the seven steps below and marvel at the magical connection between your age and your appetite for cheese. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=129</link>
<guid>http://www.saycheesemedia.com/article.php?id=129</guid>
<pubDate>Wed, 17 Nov 2010 23:00:00 -0600</pubDate>
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<title>QCK - Dips</title>
<description><![CDATA[ Between tailgating and the upcoming holiday-season sprint, demand for easy, crowd-pleasing recipe options is at fever pitch.  Here is a casual collection of dips that will answer almost any entertaining need with ease, convenience and the requisite amount of flair. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=130</link>
<guid>http://www.saycheesemedia.com/article.php?id=130</guid>
<pubDate>Wed, 17 Nov 2010 23:00:00 -0600</pubDate>
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<title>One Quick Question</title>
<description><![CDATA[ Q: Cheeses are made from the milk of cows, sheep and goats, common domestic animals. Why not pigs? ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=127</link>
<guid>http://www.saycheesemedia.com/article.php?id=127</guid>
<pubDate>Wed, 17 Nov 2010 23:00:00 -0600</pubDate>
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<title>Pizza By the Numbers</title>
<description><![CDATA[ In honor of National Pizza Month, celebrated in October, Say Cheese dishes up fun facts about everyone’s favorite pie. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=131</link>
<guid>http://www.saycheesemedia.com/article.php?id=131</guid>
<pubDate>Wed, 17 Nov 2010 23:00:00 -0600</pubDate>
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<title>The Reign of Spain</title>
<description><![CDATA[ It’s as easy to fall in love with Spanish cheeses as it is with some of its other fabulous exports. Julio Iglesias, Antonio Banderas and Penelope Cruz come to mind but so do Manchego, Mahon and Cabrales. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=128</link>
<guid>http://www.saycheesemedia.com/article.php?id=128</guid>
<pubDate>Wed, 17 Nov 2010 23:00:00 -0600</pubDate>
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<title>Blue Book</title>
<description><![CDATA[ The story of blue cheese has been written over centuries, an evolution based on nature, chance, opportunity and the passionate devotion of cheese makers. Say Cheese presents it chapter and verse. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=121</link>
<guid>http://www.saycheesemedia.com/article.php?id=121</guid>
<pubDate>Tue, 16 Nov 2010 23:00:00 -0600</pubDate>
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<title>What to Drink</title>
<description><![CDATA[ 
	More and more people are popping open beer bottles to pair with blue cheese, a strategy that matches the bold profile of the cheese with a quencher that can hold its own. Select full-bodied beers such as dark ale and stout. Sweet dessert wines also match well, their residual sugar nicely playing off the salty tang of many blues. Fruit-forward wh ]]></description>
<link>http://www.saycheesemedia.com/sidebar.php?id=28</link>
<guid>http://www.saycheesemedia.com/sidebar.php?id=28</guid>
<pubDate>Tue, 16 Nov 2010 23:00:00 -0600</pubDate>
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<title>How Cheese Becomes Blue</title>
<description><![CDATA[ 
	No one set out to invent blue cheese; instead it was most likely an unexpected outcome of the confluence of cheese, a cool, damp cave and the airborne spores of friendly molds.

	In its earliest days, 800 years ago or more, cheese often was made then set aside in caves for safekeeping. Molds of the Penicillium family, possibly from loaves of b ]]></description>
<link>http://www.saycheesemedia.com/sidebar.php?id=27</link>
<guid>http://www.saycheesemedia.com/sidebar.php?id=27</guid>
<pubDate>Tue, 16 Nov 2010 23:00:00 -0600</pubDate>
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<title>Blue Chip Ideas</title>
<description><![CDATA[ 
	
		Make herbed cheese butter for grilled steaks by mixing two parts unsalted butter with one part blue cheese. Add fresh minced thyme and fresh chives as desired, and a little coarsely ground pepper.
	
		Crumble blue cheese atop roasted green beans and sprinkle with chopped toasted hazelnuts.
	
		Mix blue and ricotta cheese; using a pastry  ]]></description>
<link>http://www.saycheesemedia.com/sidebar.php?id=24</link>
<guid>http://www.saycheesemedia.com/sidebar.php?id=24</guid>
<pubDate>Tue, 16 Nov 2010 23:00:00 -0600</pubDate>
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<title>Bringing Out the Best in Blues</title>
<description><![CDATA[ 
	
		To crumble or slice blue cheese, chill it thoroughly.
	
		Blue cheeses should be removed from the refrigerator 20 to 30 minutes before serving. They should be soft enough to crumble and spread a little but not to the point that they are smeary.
	
		When cooking with blue cheese, it is best to mix it with other cheeses that have a smoothe ]]></description>
<link>http://www.saycheesemedia.com/sidebar.php?id=25</link>
<guid>http://www.saycheesemedia.com/sidebar.php?id=25</guid>
<pubDate>Tue, 16 Nov 2010 23:00:00 -0600</pubDate>
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<title>Holding on to the Blues</title>
<description><![CDATA[ 
	Like all cheese, blue cheeses should be wrapped and stored carefully to preserve its flavor and texture. If it&rsquo;s sealed in plastic or foil when it is purchased, carefully unwrap it and cut a sheet of parchment or wax paper that&rsquo;s large enough to fully encase the cheese. It then can be sealed in plastic or placed in a plastic bag for  ]]></description>
<link>http://www.saycheesemedia.com/sidebar.php?id=26</link>
<guid>http://www.saycheesemedia.com/sidebar.php?id=26</guid>
<pubDate>Tue, 16 Nov 2010 23:00:00 -0600</pubDate>
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<title>Thanksgiving is a celebration of turkey, mashed potatoes, pumpkin pie and cranberries. What ways do you add cheese to the traditional menu?</title>
<description><![CDATA[  ]]></description>
<link>http://twitter.com/SayCheesemedia/statuses/4341130883764225</link>
<guid>http://twitter.com/SayCheesemedia/statuses/4341130883764225</guid>
<pubDate>Mon, 15 Nov 2010 19:13:00 -0600</pubDate>
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<title>Say Cheese Magazine First in Category to Offer Circulation Audit</title>
<description><![CDATA[ Say Cheese magazine has become a member in good standing of Verified Audit Circulation, a leading auditor for free and paid publications, according to an announcement by Alan Levy, vice president of the firm in Larkspur, CA. Verified has been a leading provider of independent third party auditing and research services for over 59 years. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=119</link>
<guid>http://www.saycheesemedia.com/article.php?id=119</guid>
<pubDate>Sun, 31 Oct 2010 23:00:00 -0500</pubDate>
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<title>Say Cheese Magazine Expands Distribution to East Coast Retail Outlets</title>
<description><![CDATA[ Say Cheese magazine, the quarterly publication for consumers who enjoy specialty cheeses, is expanding its
distribution from only West Coast retail outlets to the Northeast in 2011. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=120</link>
<guid>http://www.saycheesemedia.com/article.php?id=120</guid>
<pubDate>Sun, 31 Oct 2010 23:00:00 -0500</pubDate>
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<title>SC has used National Pizza Month (October) as a reason to eat pizza as often as possible. Love, love, love...</title>
<description><![CDATA[  ]]></description>
<link>http://twitter.com/SayCheesemedia/statuses/28690241501</link>
<guid>http://twitter.com/SayCheesemedia/statuses/28690241501</guid>
<pubDate>Mon, 25 Oct 2010 08:23:39 -0500</pubDate>
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<title>How do people feel about the raw-milk vs pasteurized milk discussion as it relates to cheese? Should regulations...</title>
<description><![CDATA[  ]]></description>
<link>http://twitter.com/SayCheesemedia/statuses/27758879885</link>
<guid>http://twitter.com/SayCheesemedia/statuses/27758879885</guid>
<pubDate>Mon, 18 Oct 2010 13:31:00 -0500</pubDate>
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<title>It never ceases to amaze that it takes roughly 10 pounds of milk to make a pound of cheese. No wonder cheese has...</title>
<description><![CDATA[  ]]></description>
<link>http://twitter.com/SayCheesemedia/statuses/27035808745</link>
<guid>http://twitter.com/SayCheesemedia/statuses/27035808745</guid>
<pubDate>Mon, 11 Oct 2010 08:59:24 -0500</pubDate>
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<title>Extra Aged Pleasant Ridge Reserve from Uplands Cheese was ACS's 2101 Best in Show. Today, SC toured the farm to...</title>
<description><![CDATA[  ]]></description>
<link>http://twitter.com/SayCheesemedia/statuses/26693650476</link>
<guid>http://twitter.com/SayCheesemedia/statuses/26693650476</guid>
<pubDate>Thu, 07 Oct 2010 18:05:22 -0500</pubDate>
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<title>Just learned that September is National Honey Month. Reminds me how wonderful Kasseri cheese is--browned in a...</title>
<description><![CDATA[  ]]></description>
<link>http://twitter.com/SayCheesemedia/statuses/24692131010</link>
<guid>http://twitter.com/SayCheesemedia/statuses/24692131010</guid>
<pubDate>Thu, 16 Sep 2010 14:46:47 -0500</pubDate>
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<title>Hey Facebook friends, curious about what cheeses you like best with Champagne?? It is brie, a nice soft chevre? What else?</title>
<description><![CDATA[  ]]></description>
<link>http://twitter.com/SayCheesemedia/statuses/24414291849</link>
<guid>http://twitter.com/SayCheesemedia/statuses/24414291849</guid>
<pubDate>Mon, 13 Sep 2010 15:54:01 -0500</pubDate>
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<title>Labor Day weekend = many opportunities for cooking and if cheese is part of the equation, mores the better....</title>
<description><![CDATA[  ]]></description>
<link>http://twitter.com/SayCheesemedia/statuses/22812664428</link>
<guid>http://twitter.com/SayCheesemedia/statuses/22812664428</guid>
<pubDate>Thu, 02 Sep 2010 11:34:22 -0500</pubDate>
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<title>Big news at the American Cheese Society conference. The Best of Show was announced Saturday, the top-rated cheese...</title>
<description><![CDATA[  ]]></description>
<link>http://twitter.com/SayCheesemedia/statuses/22413875761</link>
<guid>http://twitter.com/SayCheesemedia/statuses/22413875761</guid>
<pubDate>Sun, 29 Aug 2010 00:22:04 -0500</pubDate>
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<title>Cheese-A-Topia is off to an amazing start in the always achingly beautiful Seattle. Attendance is huge and people...</title>
<description><![CDATA[  ]]></description>
<link>http://twitter.com/SayCheesemedia/statuses/22200233572</link>
<guid>http://twitter.com/SayCheesemedia/statuses/22200233572</guid>
<pubDate>Thu, 26 Aug 2010 13:36:30 -0500</pubDate>
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<title>It's National Waffle Day (August 24) and Say Cheese can't wait to do right by it. Belgium waffles with...</title>
<description><![CDATA[  ]]></description>
<link>http://twitter.com/SayCheesemedia/statuses/22020743570</link>
<guid>http://twitter.com/SayCheesemedia/statuses/22020743570</guid>
<pubDate>Tue, 24 Aug 2010 13:16:02 -0500</pubDate>
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<title>The American Cheese Society's Cheese-A-Topia conference is in Seattle next week. Say Cheese is totally psyched about it. Who else is going?</title>
<description><![CDATA[  ]]></description>
<link>http://twitter.com/SayCheesemedia/statuses/21674047481</link>
<guid>http://twitter.com/SayCheesemedia/statuses/21674047481</guid>
<pubDate>Fri, 20 Aug 2010 10:42:58 -0500</pubDate>
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<title>Fresh!</title>
<description><![CDATA[  ]]></description>
<link>http://twitter.com/SayCheesemedia/statuses/21315769579</link>
<guid>http://twitter.com/SayCheesemedia/statuses/21315769579</guid>
<pubDate>Mon, 16 Aug 2010 08:42:36 -0500</pubDate>
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<title>Mondo Monte Christo Sandwiches</title>
<description><![CDATA[  ]]></description>
<link>http://twitter.com/SayCheesemedia/statuses/20984783292</link>
<guid>http://twitter.com/SayCheesemedia/statuses/20984783292</guid>
<pubDate>Thu, 12 Aug 2010 10:41:34 -0500</pubDate>
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<title>Summer salad to make tonight: watermelon and tomatoes (Cherokee purple tomatoes -- mmmm) with fresh mint, basil...</title>
<description><![CDATA[  ]]></description>
<link>http://twitter.com/SayCheesemedia/statuses/20708112022</link>
<guid>http://twitter.com/SayCheesemedia/statuses/20708112022</guid>
<pubDate>Mon, 09 Aug 2010 08:33:57 -0500</pubDate>
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<title>Mac Salad!</title>
<description><![CDATA[  ]]></description>
<link>http://twitter.com/SayCheesemedia/statuses/20388705591</link>
<guid>http://twitter.com/SayCheesemedia/statuses/20388705591</guid>
<pubDate>Thu, 05 Aug 2010 08:43:47 -0500</pubDate>
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<title>It's August and that means National Goat Cheese Month is officially off and running. What  kind of goat cheese do...</title>
<description><![CDATA[  ]]></description>
<link>http://twitter.com/SayCheesemedia/statuses/20160311217</link>
<guid>http://twitter.com/SayCheesemedia/statuses/20160311217</guid>
<pubDate>Mon, 02 Aug 2010 13:56:38 -0500</pubDate>
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<title>Peaches and Cream Pie</title>
<description><![CDATA[ Topping a no-bake cheesecake with summer fruit is a foolproof formula for success. Instructions are included for a crust but a store-bought graham cracker crust makes the dessert even easier to pull together. ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=46</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=46</guid>
<pubDate>Mon, 02 Aug 2010 13:18:16 -0500</pubDate>
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<title>Panna Ri-Cotta</title>
<description><![CDATA[ The name of this dreamy dessert is a play on words. Panna cotta is an Italian classic, an ultra-rich medley of creamy perfection. The addition of ricotta cheese elevates it even more, adding a subtle kiss of cheese. ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=45</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=45</guid>
<pubDate>Mon, 02 Aug 2010 13:11:04 -0500</pubDate>
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<title>Two no-bake desserts that say cheese</title>
<description><![CDATA[ If summer does, indeed, have its dog days, they surely arrive in August. Everything seems to move in slow motion and the inclination to cook serious meals ebbs to low. But the appetite to indulge doesn’t necessarily go away, especially when the object of desire is dessert. Here are two recipes that don’t require heating an oven, making them seasonal slam dunks. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=118</link>
<guid>http://www.saycheesemedia.com/article.php?id=118</guid>
<pubDate>Sun, 01 Aug 2010 23:00:00 -0500</pubDate>
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<title>Brown Paper Bag Perfection</title>
<description><![CDATA[ New York City insiders who know Ronnie’s secret text number can have a grilled cheese sandwich delivered to them at the street corner of their choice, made and biked over by a surreptitious chef who only gives out his first name. Because he is operating outside of health department regulations, Ronnie keeps it all very hush hush but fans rave about his made-to-order sandwiches. The secret to an unforgettable sammy, he says, is cooking them first in a pan and then wrapping the sandwiches in aluminum foil for a quick blast in a 500F oven. As many as 40 New Yorkers each day seem to think he’s got the best grilled cheese in town. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=117</link>
<guid>http://www.saycheesemedia.com/article.php?id=117</guid>
<pubDate>Sun, 01 Aug 2010 23:00:00 -0500</pubDate>
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<title>A Matter of Degrees</title>
<description><![CDATA[ So you think chefs are one up on home cooks in every regard? Commenting about the culinary advantages home cooks have (yes, there are some!), cookbook author, television chef and food authority Jacques Pepin once noted that at home, cheese can be served at the proper temperature.  In restaurants, ordinances require that it be chilled until serving time. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=104</link>
<guid>http://www.saycheesemedia.com/article.php?id=104</guid>
<pubDate>Mon, 26 Jul 2010 23:00:00 -0500</pubDate>
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<title>Cheese Appreciation 101</title>
<description><![CDATA[ Learning about cheese is within easy reach of anyone who has a sense of adventure and access to a good cheese store. Here are some tips to jump-start the journey. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=105</link>
<guid>http://www.saycheesemedia.com/article.php?id=105</guid>
<pubDate>Mon, 26 Jul 2010 23:00:00 -0500</pubDate>
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<title>Who's Counting</title>
<description><![CDATA[ 
	
		If you&rsquo;re still of the mind that cheese is a high-calorie food, maybe it&rsquo;s time to rethink that notion. An ounce of cheese tallies in at less than the same amount of other fav snacks, treats and splurges. Here&rsquo;s proof.
	
		
			
				
					FOOD
				
					CALORIES/OUNCE
			
			
				
					Macadamia nuts
				
					2 ]]></description>
<link>http://www.saycheesemedia.com/sidebar.php?id=12</link>
<guid>http://www.saycheesemedia.com/sidebar.php?id=12</guid>
<pubDate>Mon, 26 Jul 2010 23:00:00 -0500</pubDate>
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<title>Get the Goat</title>
<description><![CDATA[ August is National Goat Cheese Month and if you need a reason to fall in love with this family of cheeses—for the first time or all over again--this is it. Flavors that range from fresh, clean, milky and mild to sharp, assertive and endlessly expressive ensure that there’s a goat cheese for every palate. In celebration of goat’s milk cheeses, here are some styles to seek out and savor. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=103</link>
<guid>http://www.saycheesemedia.com/article.php?id=103</guid>
<pubDate>Mon, 26 Jul 2010 23:00:00 -0500</pubDate>
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<title>Questions</title>
<description><![CDATA[ 
	At the food market in San Francisco where Gordon Edgar plies his trade as cheese buyer, he says customers pose many questions about cheeses as they make their selections. These are among the topics most frequently queried:

	
		Is the cheese made with milk that is free of bovine growth hormones?
		&nbsp;
	
		Is it made in a cheese factory  ]]></description>
<link>http://www.saycheesemedia.com/sidebar.php?id=16</link>
<guid>http://www.saycheesemedia.com/sidebar.php?id=16</guid>
<pubDate>Mon, 26 Jul 2010 23:00:00 -0500</pubDate>
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<title>Cheesespeak</title>
<description><![CDATA[ 
	The best glossary I&rsquo;ve ever come across was in the 1981, now-out-of-print The Pocket Guide to Cheese by Barbara Ensrud.&nbsp; A number of words have fallen out of use, to be replaced by others, but it&rsquo;s a wonderful starting point so I credit it, while borrowing heavily and adding or substituting my own, sometimes pithy, definitions.& ]]></description>
<link>http://www.saycheesemedia.com/sidebar.php?id=19</link>
<guid>http://www.saycheesemedia.com/sidebar.php?id=19</guid>
<pubDate>Mon, 26 Jul 2010 23:00:00 -0500</pubDate>
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<title>Different by Design</title>
<description><![CDATA[ 
	Names of fresh cheese often vary from one place to another. Cottage cheese used to be called curd or farmhouse cheese and to some, it still is. Others refer to it as hoop cheese. Greek mizritha cheese can be soft and fresh but it also may be dried, changing its character entirely. Quark&mdash;which is German for curd&mdash;varies in texture, fro ]]></description>
<link>http://www.saycheesemedia.com/sidebar.php?id=20</link>
<guid>http://www.saycheesemedia.com/sidebar.php?id=20</guid>
<pubDate>Mon, 26 Jul 2010 23:00:00 -0500</pubDate>
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<title>Fresh, Spiced and Fast</title>
<description><![CDATA[ 
	Fresh cheeses are springboards for summertime simplicity. Here are a few simple ways to turn fresh into fab.

	
		Top a square of cream cheese with jalapeno jelly or chutney and serve with crackers.
	
		Fold roasted poblano or Anaheim peppers into fresh chevre. Or add minced shallots, roasted garlic, fresh chives and rosemary.
	
		For des ]]></description>
<link>http://www.saycheesemedia.com/sidebar.php?id=21</link>
<guid>http://www.saycheesemedia.com/sidebar.php?id=21</guid>
<pubDate>Mon, 26 Jul 2010 23:00:00 -0500</pubDate>
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<title>Mixed Mozza</title>
<description><![CDATA[ 
	Home-pizza makers know this all too well. When baking a thin crust that&rsquo;s topped with tomato sauce and fresh mozzarella, the results will likely be soggy, especially in the center. In fact, it&rsquo;s so likely that many Neapolitan-style pizza makers&nbsp; maintain that the softness at the center is part of the pizza style&rsquo;s authenti ]]></description>
<link>http://www.saycheesemedia.com/sidebar.php?id=18</link>
<guid>http://www.saycheesemedia.com/sidebar.php?id=18</guid>
<pubDate>Mon, 26 Jul 2010 23:00:00 -0500</pubDate>
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<title>Four Factors of Fresh</title>
<description><![CDATA[ 
	Chefs who seek out fior di latte or any other kind of artisan mozzarella sold in liquid look for four signs that indicate freshness.

	
		Sight: The cheese should be pure white, not off-white or yellow, and the liquid should be slightly cloudy but not murky or viscous.
	
		Smell: When opened, the cheese should give off a mild, milky aroma t ]]></description>
<link>http://www.saycheesemedia.com/sidebar.php?id=17</link>
<guid>http://www.saycheesemedia.com/sidebar.php?id=17</guid>
<pubDate>Mon, 26 Jul 2010 23:00:00 -0500</pubDate>
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<title>The Big-Nosed Cheese is Back</title>
<description><![CDATA[ 
	After a 25-year absence that left fans of this stout-hearted cheese hungering for its great-big, gotcha bite, Liederkrantz cheese is again available. A smear-ripened cheese with characteristic pungency, Liederkrantz is an authentic American cheese, said to have first been made here by German settlers who modeled it after their beloved and equall ]]></description>
<link>http://www.saycheesemedia.com/sidebar.php?id=15</link>
<guid>http://www.saycheesemedia.com/sidebar.php?id=15</guid>
<pubDate>Mon, 26 Jul 2010 23:00:00 -0500</pubDate>
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<title>Cheese-Minded in Seattle</title>
<description><![CDATA[ From August 25 – 28, 2010, 400 or so of the nation’s top cheese makers will settle into Seattle for the American Cheese Society’s Cheese-A-Topia conference, an intensive, all-about-cheese event with a strong emphasis on professional education. Much of the agenda is geared to the pros who create cheese—sessions include TK. Several stand-out happenings are aimed at the general public, though, so mark your calendars and make plans to visit this can’t-miss cheese extravaganza. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=106</link>
<guid>http://www.saycheesemedia.com/article.php?id=106</guid>
<pubDate>Mon, 26 Jul 2010 23:00:00 -0500</pubDate>
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<title>One Quick Question</title>
<description><![CDATA[ 
	Q: Practically every gathering that includes cheese also has the requisite stack of water crackers. Deemed by many to be the perfect platform on which to serve cheeses, Say Cheese got to wondering: Are they really the best choice for serving cheese?

	A: Their trump card is neutrality, ensuring that the cheese rather than the cracker dominates ]]></description>
<link>http://www.saycheesemedia.com/sidebar.php?id=14</link>
<guid>http://www.saycheesemedia.com/sidebar.php?id=14</guid>
<pubDate>Mon, 26 Jul 2010 23:00:00 -0500</pubDate>
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<title>Luck of the Irish</title>
<description><![CDATA[ Inventive farmhouse cheeses are positioning Ireland as Europe’s cheese-making frontier. Happily, a growing number of are available stateside. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=110</link>
<guid>http://www.saycheesemedia.com/article.php?id=110</guid>
<pubDate>Mon, 26 Jul 2010 23:00:00 -0500</pubDate>
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<title>The Idiot’s Guide to Mascarpone</title>
<description><![CDATA[ Lore has it that the discovery of cheese was something of a happy accident, an unplanned consequence of milk being tucked in a shepherd-of-yore’s saddle l bag—most likely a sheep’s stomach. A little bit of agitation from the movement of the rider, along with enzymes from the sheep’s stomach, was enough to curdle the milk and the rest, as they say, is cheese history. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=116</link>
<guid>http://www.saycheesemedia.com/article.php?id=116</guid>
<pubDate>Mon, 26 Jul 2010 23:00:00 -0500</pubDate>
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<title>A Goat Cheese Odyssey</title>
<description><![CDATA[ A pictorial history of Goat cheese ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=115</link>
<guid>http://www.saycheesemedia.com/article.php?id=115</guid>
<pubDate>Mon, 26 Jul 2010 23:00:00 -0500</pubDate>
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<title>Kevin Zraly’s Guide to White Wine “Textures”</title>
<description><![CDATA[ 
	
		
			
				
					Wine Texture:
			
			
				
					Light
			
			
				
					Medium
			
			
				
					Full Body
			
		
		
			
				
					Dairy Equivalent:
			
			
				
					Skim Milk
			
			
				
					Whole Milk
			
			
				
					Cream
			
		
		
			
				
					Wines:
			
			
				
					Chablis
			
			
			 ]]></description>
<link>http://www.saycheesemedia.com/sidebar.php?id=23</link>
<guid>http://www.saycheesemedia.com/sidebar.php?id=23</guid>
<pubDate>Mon, 26 Jul 2010 23:00:00 -0500</pubDate>
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<title>Delicious Synergies: Pairing Cheese and White Wines</title>
<description><![CDATA[ There’s magic to be made in partnerships of white wine and cheese. We’ll drink to that, especially in summer months. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=113</link>
<guid>http://www.saycheesemedia.com/article.php?id=113</guid>
<pubDate>Mon, 26 Jul 2010 23:00:00 -0500</pubDate>
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<title>Tell Us How Say Cheese Stacks Up</title>
<description><![CDATA[ Since it was launched in January of this year, Say Cheese has received lots of great emails from readers. We’ve learned which recipes they try—and like best, what types of
cheese their children gobble with the greatest delight and heard about how much they enjoy indulging their passion for cheese. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=107</link>
<guid>http://www.saycheesemedia.com/article.php?id=107</guid>
<pubDate>Mon, 26 Jul 2010 23:00:00 -0500</pubDate>
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<title>Add Cheese and Toss Gently</title>
<description><![CDATA[ ‘Tis the season for salads, when hunger for lighter foods aligns perfectly with a glorious abundance of fresh ingredients. Fourteen recipes offer inspiration and a delicious option for every occasion. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=112</link>
<guid>http://www.saycheesemedia.com/article.php?id=112</guid>
<pubDate>Mon, 26 Jul 2010 23:00:00 -0500</pubDate>
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<title>Terms of Discussion</title>
<description><![CDATA[ There’s nothing like the right lingo to make cheese adventures more fun—and informative. Here, from a man who can talk his way around the entire cheese universe, is guide for becoming fluent in the language of cheese. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=109</link>
<guid>http://www.saycheesemedia.com/article.php?id=109</guid>
<pubDate>Mon, 26 Jul 2010 23:00:00 -0500</pubDate>
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<title>Mad for Mozzarella</title>
<description><![CDATA[ This favorite fresh cheese demands nothing more than to be eaten with gusto. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=108</link>
<guid>http://www.saycheesemedia.com/article.php?id=108</guid>
<pubDate>Mon, 26 Jul 2010 23:00:00 -0500</pubDate>
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<title>SIDEBAR: Dressed for Success</title>
<description><![CDATA[ 
	Vinegar and oil-based salad dressings are among the most commonly used and the most versatile. A simple balance of acid&mdash;from vinegar, citrus juice or a combination&mdash;and oil, such dressings are endlessly adaptable. While typically used on salads, they also can become marinades, sauces for hot or cold seafood, meat and poultry.

	A ra ]]></description>
<link>http://www.saycheesemedia.com/sidebar.php?id=22</link>
<guid>http://www.saycheesemedia.com/sidebar.php?id=22</guid>
<pubDate>Mon, 26 Jul 2010 23:00:00 -0500</pubDate>
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<title>Fresh Approach</title>
<description><![CDATA[ Thousands of varieties of cheese exist in the world but all can be classified as either fresh or aged. Simple enough but within the fresh umbrella a multitude of possibilities exists. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=111</link>
<guid>http://www.saycheesemedia.com/article.php?id=111</guid>
<pubDate>Mon, 26 Jul 2010 23:00:00 -0500</pubDate>
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<title>Kidding Around</title>
<description><![CDATA[ Great Recipes for the Young Crowd ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=114</link>
<guid>http://www.saycheesemedia.com/article.php?id=114</guid>
<pubDate>Mon, 26 Jul 2010 23:00:00 -0500</pubDate>
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<title>Popovers</title>
<description><![CDATA[ Served warm, these puffed-up rolls disappear faster than raindrops on a hot summer sidewalk. If you don’t have popover pans, muffin pans can be used instead. ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=44</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=44</guid>
<pubDate>Tue, 20 Jul 2010 15:27:56 -0500</pubDate>
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<title>Penne with Turkey, Bacon and CamembertPenne with Turkey, Bacon and Camembert</title>
<description><![CDATA[ A kid-friendly, easy-to-eat pasta shape mixed with mellow flavors adds up to an instant family favorite. This is a great place to use leftover cooked turkey or chicken. ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=43</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=43</guid>
<pubDate>Tue, 20 Jul 2010 15:26:24 -0500</pubDate>
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<title>Extra-Creamy Mac and Cheese</title>
<description><![CDATA[ The creamy texture and rich cheesy taste will make instant fans of kids while quick stovetop cooking ensures that cooks will appreciate the ease. ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=42</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=42</guid>
<pubDate>Tue, 20 Jul 2010 15:24:01 -0500</pubDate>
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<title>Mondo Monte Christo Sandwiches</title>
<description><![CDATA[ Monte Christo sandwiches are a bit like French toast with a savory filling that includes ham, cheese and sassy condiments. Here, honey mustard and the snap of tart apple add unexpected elements while keeping the sandwich well within kid-friendly territory. For the best result, select sandwich bread that isn’t too porous. ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=41</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=41</guid>
<pubDate>Tue, 20 Jul 2010 15:21:14 -0500</pubDate>
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<title>Mixed Greens with Balsamic Vinaigrette</title>
<description><![CDATA[ Selecting greens for a salad is a bit of an art although quite a simple one. Combining textures, tastes and colors elevates salads from the predictable realm to something a little more special. Here, the pleasantly bitter edge of radicchio is softened with butter lettuce. The dressing happily unites nearly any green—or red as in this colorful mix—from the salad garden. Whatever the lettuces, make sure they are crisp and well chilled when dressed and served. In a nod to California, dry Jack cheese is called for although Parmesan may be used in its place. ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=40</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=40</guid>
<pubDate>Tue, 20 Jul 2010 15:04:12 -0500</pubDate>
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<title>Chicken and Artichoke Salad with Tomato-Parmesan Dressing</title>
<description><![CDATA[ Surprisingly easy to assemble, this main-course salad is perfect for picnics and al fresco dining. Although the temptation to purchase a rotisserie chicken will be strong, consider roasting or grilling it at home instead. ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=39</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=39</guid>
<pubDate>Tue, 20 Jul 2010 15:00:23 -0500</pubDate>
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<title>Spinach Salad with Oranges, Goat Cheese and Smokin’ Sweet Dressing</title>
<description><![CDATA[ Bags of baby spinach, already cleaned and ready to use, are a quick way to jumpstart preparation for this tantalizing salad. Oranges add a fresh, clean note while chipotles deliver a seductive, smoky kiss. ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=38</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=38</guid>
<pubDate>Tue, 20 Jul 2010 14:57:05 -0500</pubDate>
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<title>Red, White and Blue Macaroni Salad</title>
<description><![CDATA[ Wave the flag for this summertime star. Blue cheese and red grapes add vibrant color and fresh appeal to an all-American classic. ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=37</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=37</guid>
<pubDate>Tue, 20 Jul 2010 14:48:50 -0500</pubDate>
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<title>Blue Cheese Ice cream</title>
<description><![CDATA[ Blue cheese Ice cream may not replace chocolate and vanilla as the all-time favorite flavors but it is edging into the mainstream in delicious ways. Small amounts of blue-veined cheeses enrich the creamy, cold base. Other additions might include figs, walnuts and at one Scottsdale, Ariz., ice cream shop, Medjool dates. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=102</link>
<guid>http://www.saycheesemedia.com/article.php?id=102</guid>
<pubDate>Sun, 18 Jul 2010 23:00:00 -0500</pubDate>
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<title>Friendly's Grilled Cheese BurgerMelt</title>
<description><![CDATA[ Pizza restaurants added extra cheese years ago, stuffing the crust with an extra dose of the deliciously melty stuff. Now, hamburgers are taking a similar approach, adding cheese to the bread. The latest is Friendly’s burger that’s tucked in between two grilled cheese sandwiches. Okay, so it’s caloric overload but seriously, how bad can it be? ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=101</link>
<guid>http://www.saycheesemedia.com/article.php?id=101</guid>
<pubDate>Sun, 18 Jul 2010 23:00:00 -0500</pubDate>
</item> 
<item>
<title>Cheese, a part of a sensible diet</title>
<description><![CDATA[ Cheese—and even chocolate milk—are welcome components of sensible diets, a point that was made at a recent dairy-industry conference held in the nation’s capital. A registered dietitian told the group, “Dairy products are the major contributors of three of the four nutrients of concern with public health implications identified in this report, calcium, potassium and vitamin D.” ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=100</link>
<guid>http://www.saycheesemedia.com/article.php?id=100</guid>
<pubDate>Sun, 18 Jul 2010 23:00:00 -0500</pubDate>
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<title>Cheese Meets Utopia at the American Cheese Society Annual Conference</title>
<description><![CDATA[ As names go, Cheese-A-Topia says it all. The official name for the 2010 American Cheese Society conference, it signals a cheese-intensive experience in a place that is, from a food perspective, pretty special. If it’s not Utopia, it’s pretty close to it. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=99</link>
<guid>http://www.saycheesemedia.com/article.php?id=99</guid>
<pubDate>Sun, 11 Jul 2010 23:00:00 -0500</pubDate>
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<title>French Comté Cheese Straight from the Source</title>
<description><![CDATA[ French cheese making is among the most tradition-bound arts in the world, its processes in some ways no different now than they were hundreds of years ago. A visit to the region where Comté, the most widely consumed hard cheese in France, is made demonstrates how the ancient craft carries on in a most delicious way. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=98</link>
<guid>http://www.saycheesemedia.com/article.php?id=98</guid>
<pubDate>Sun, 11 Jul 2010 23:00:00 -0500</pubDate>
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<item>
<title>All the Cheese in China</title>
<description><![CDATA[ It may be the most populous nation in the world but China’s consumption of cheese is almost too small to be measured. One cheese maker in Beijing is trying to change the habit. Liu Yang learned the art of cheese making while living on the island of Corsica and, one taste at a time, is trying to introduce the Chinese to the pleasures of cheese. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=97</link>
<guid>http://www.saycheesemedia.com/article.php?id=97</guid>
<pubDate>Wed, 30 Jun 2010 23:00:00 -0500</pubDate>
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<title>Fab Food for the Fourth</title>
<description><![CDATA[ The best Fourth of July feasts include food that dazzles as much as the fireworks display. Grills are often the center of the culinary action, set sizzling with burgers, ribs or chicken. For burger aficionados, the Lee brothers, two Southern food champions, devised a delicious riff on pimiento cheese. Swiss cheese and banana peppers stand in for the classic formula’s Cheddar and pimientos. The results are burger-ready perfect. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=95</link>
<guid>http://www.saycheesemedia.com/article.php?id=95</guid>
<pubDate>Wed, 30 Jun 2010 23:00:00 -0500</pubDate>
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<title>A Smart Tessellating Tip from Subway</title>
<description><![CDATA[ Subway, the giant sandwich chain, rolled out a new way to arrange cheese on its sandwiches, maximizing the cheese-per-bite ratio. For cheese lovers, it makes perfect sense, guaranteeing goodness from start to finish. The Chicago Tribune’s coverage includes a photo that tells the whole simple story. Simply cut the cheese into triangles and fit them together like the perfect puzzle. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=96</link>
<guid>http://www.saycheesemedia.com/article.php?id=96</guid>
<pubDate>Wed, 30 Jun 2010 23:00:00 -0500</pubDate>
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<title>Flat-Out Wonderful: 51 Fabulous Sandwiches</title>
<description><![CDATA[ Sandwiches are platforms for creativity, between-bread build-outs that artfully combine ingredients for maximum effect. New York magazine picked that city’s 51 top stack-ups and no surprise, more than half—fully 28 of them, including those in the first, second and third place—counted cheese among the stand outs. And not just any ol’ cheese. Cloth-bound Cheddar, Bel Paese, caciocavollo, fontina, ricotta and Provolone are among the types that distinguish this globally inspired list. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=93</link>
<guid>http://www.saycheesemedia.com/article.php?id=93</guid>
<pubDate>Sun, 20 Jun 2010 23:00:00 -0500</pubDate>
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<title>Science Turns to Cheese</title>
<description><![CDATA[ Making science interesting and understandable to a younger audience is the aim of an online program that one scientist in Great Britain is proposing. To tease up interest, the show's host, Stephen Curry, likens science to cheese. "Science, like cheese, comes in many forms," he says. "It doesn't have to be hard." Watch the promo and then hope that the show goes live online. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=94</link>
<guid>http://www.saycheesemedia.com/article.php?id=94</guid>
<pubDate>Sun, 20 Jun 2010 23:00:00 -0500</pubDate>
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<title>Whey To Go</title>
<description><![CDATA[ Foods evoke memories: of places, experiences, shared laughter. Vacations, especially, beg to be remembered through meals so a common post-vacation exercise often involves recreating on home turf the meals that made the travels memorable. Sometimes it’s a simple sauce, a new vegetable or an especially decadent dessert. A blogger for the Washington Post aimed to extend the pleasure of Abruzzo, Italy for her family by learning to make mozzarella. She shares the formula. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=92</link>
<guid>http://www.saycheesemedia.com/article.php?id=92</guid>
<pubDate>Sun, 20 Jun 2010 23:00:00 -0500</pubDate>
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<item>
<title>Carving a Cheesy Niche</title>
<description><![CDATA[ Think of Sarah Kaufmann as the Brancusi of Brie, the Picasso of Parmesan, the Monet of Manchego. Armed with a set of tools, an infinite eye for detail and enough restraint not to eat her subjects, this  sculptor uses cheese as her medium for projects that have included the Eiffel Tower, a tractor, astronaut and Seattle’s Space Needle. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=90</link>
<guid>http://www.saycheesemedia.com/article.php?id=90</guid>
<pubDate>Mon, 14 Jun 2010 23:00:00 -0500</pubDate>
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<item>
<title>All the Cheese in China</title>
<description><![CDATA[ With the world’s largest population, China is a vast market for many products. Cheese is one of the many as-of-yet-untapped opportunities. If one Beijing-based entrepreneur has his way, that soon will change. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=89</link>
<guid>http://www.saycheesemedia.com/article.php?id=89</guid>
<pubDate>Mon, 14 Jun 2010 23:00:00 -0500</pubDate>
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<item>
<title>Bourdain Owns Up to his KFC Secret</title>
<description><![CDATA[ Anthony Bourdain, the bad boy of the food world, has traveled the world eating the gross, the weird and the off-the-wall for No Reservations on the Travel Channel. In this interview with Slashfood.com, he not only fesses up that his daughter is a typical grilled-cheese kinda gal but that gasp! KFC’s mac and cheese is his guilt-ridden food secret. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=91</link>
<guid>http://www.saycheesemedia.com/article.php?id=91</guid>
<pubDate>Mon, 14 Jun 2010 23:00:00 -0500</pubDate>
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<title>Cheese Head Bike Helmets</title>
<description><![CDATA[ Exactly why the company selected the aroma of stinky cheese isn’t clear but with a newly released helmet, bicyclists can count on that inescapable smell to alert them when the helmet has been damaged in a fall. Small cracks that can diminish the helmets’ safety and effectiveness will release wafts of microencapsulated cheese scent. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=87</link>
<guid>http://www.saycheesemedia.com/article.php?id=87</guid>
<pubDate>Sun, 06 Jun 2010 23:00:00 -0500</pubDate>
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<item>
<title>Supermarket Sneak Peak</title>
<description><![CDATA[ The International Dairy-Deli-Bakery Association Show took place in Houston in early June and among the many aisles of exhibits, food trends to note were on display. This annual, open-to-the-trade event is where food buyers for supermarket and specialty food stores go to shop for the items that will soon show up in their cheese cases, bakery shelves and deli counters. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=88</link>
<guid>http://www.saycheesemedia.com/article.php?id=88</guid>
<pubDate>Sun, 06 Jun 2010 23:00:00 -0500</pubDate>
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<title>Summer Meals Get Simple</title>
<description><![CDATA[ Summer is delightfully leisured, a time for indulging in seasonal simplicity, especially when it comes to meals. Real Simple magazine, for which easy style is a mantra, chronicled its 50 most popular recipes. At the top of the list? Last-Minute Lasagna, a cheese-topped treat for family meals. Also making the cut are such delights as Chicken Quesadilla Pie, Macaroni and Cheese and Chicken with Parmesan, Garlic and Herb Crust. Start cooking at Real Simple. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=85</link>
<guid>http://www.saycheesemedia.com/article.php?id=85</guid>
<pubDate>Mon, 31 May 2010 23:00:00 -0500</pubDate>
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<title>Miami Nice</title>
<description><![CDATA[ Salads are never better than when they are built around seasonally fresh produce. Miami Chef Chris Nealon’s summer-inflected salad of Spinach, Grilled Corn, Cranberries and Blue Cheese exploits that idea in the most delicious way. Mild baby spinach and a flavorful jolt delivered by blue cheese makes this one a winner. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=86</link>
<guid>http://www.saycheesemedia.com/article.php?id=86</guid>
<pubDate>Mon, 31 May 2010 23:00:00 -0500</pubDate>
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<item>
<title>Burgermania</title>
<description><![CDATA[ Burgers are a summertime staple, made for backyard grilling, picnics and parties. There are endless ways to enjoy them, from straightforward beef patty and cheese to more involved versions that add such ingredients as chevre, hot sauce, pineapple, feta and pimiento cheese. Find ideas for creating memorable burgers at Independent Mail. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=84</link>
<guid>http://www.saycheesemedia.com/article.php?id=84</guid>
<pubDate>Mon, 31 May 2010 23:00:00 -0500</pubDate>
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<item>
<title>Super Spinach Artichoke Dip</title>
<description><![CDATA[ 
12 oz package, Frozen Artichoke hearts
20 oz frozen chopped spinach
8ox Cream Cheese
1/3 C Pecorino Romano Cheese
1 tsp Minced Garlic
&frac14; C Sour Cream
&frac14; C Mayonnaise
Red Hot Pepper sauceCombine a 12 ounce package of frozen artichoke hearts and a 20oz package frozen chopped spinach in a pan of boiling water. Cook 2 minutes. Tran ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=36</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=36</guid>
<pubDate>Mon, 24 May 2010 13:01:34 -0500</pubDate>
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<item>
<title>Pasta Alfredo Presto</title>
<description><![CDATA[ 
&frac12; C (1 stick) butter
1 8 oz package Cream Cheese
1 C half-and-half
&frac12; C finely grated Parmesan cheese
nutmeg
salt
pepper
fettuccine or penne
basilMelt &frac12; cup (1 stick) butter in a medium saucepan. Cut an 8-ounce package cream cheese into four pieces. Add to the butter and cook gently, stirring, until smooth. Stir in 1 c ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=35</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=35</guid>
<pubDate>Mon, 24 May 2010 12:57:21 -0500</pubDate>
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<item>
<title>Cream Cheese Chocochip Spread</title>
<description><![CDATA[   
1 8oz package Cream Cheese  
1 13 oz jar of Marshmallow cr&egrave;me  
1 tsp Vanilla  
&frac14; C dried currants  
&frac14; C chopped toasted pecansIn a food processor, mix 8-ounce package of cream cheese, a 13 oz jar of marshmallow cr&egrave;me and 1 teaspoon vanilla until smooth. With a rubber spatula, fold in 1/2 cup mini semisweet morse ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=34</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=34</guid>
<pubDate>Mon, 24 May 2010 12:54:40 -0500</pubDate>
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<title>Cream Cheese: Three Make- Right-Now Recipes</title>
<description><![CDATA[ An eight-ounce brick of cream cheese in the refrigerator is like a culinary insurance policy, assurance that a multitude of quick preparations are within easy reach. Here’s a trio of ways to whip it up into something simple, delicious and widely appealing. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=82</link>
<guid>http://www.saycheesemedia.com/article.php?id=82</guid>
<pubDate>Sun, 23 May 2010 23:00:00 -0500</pubDate>
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<title>Who Wrote the Book on Cheese?</title>
<description><![CDATA[ Nearly every single aspect of cheese—making, selling, cooking with it, enjoying it-- is a potential story, a point well substantiated by this roundup of recent cheese-centric books listed in the Washington Post’s All We Can Eat blog. From the extensively illustrated World Cheese Book to the quirky and personal musings found in Cheesemonger: A Life on the Wedge, there’s a title for every taste. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=83</link>
<guid>http://www.saycheesemedia.com/article.php?id=83</guid>
<pubDate>Sun, 23 May 2010 23:00:00 -0500</pubDate>
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<item>
<title>The Artisanal Approach to Grilled Cheese</title>
<description><![CDATA[ Terrence Brennan, chef/owner of Artisanal and Picholine, with locations in New York City and Seattle, offers tasty proof that grilled cheese can go deliciously upscale and still deliver the sought-after comfort-food factor. He shares recipes for Fresh Mozzarella, Tomato and Basil Grilled Cheese with Aioli; Cheddar, Apple and Bacon Grilled Cheese; and Comte Grilled Cheese with Organic Truffle Honey. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=81</link>
<guid>http://www.saycheesemedia.com/article.php?id=81</guid>
<pubDate>Sun, 23 May 2010 23:00:00 -0500</pubDate>
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<item>
<title>Asparagus Toast</title>
<description><![CDATA[ This dish was a wildly popular summertime lunch special served at the Blackhawk restaurant in Chicago. It is supremely simple, with poached asparagus nestled between crisp toast and creamy cheese sauce. For a more substantial offering, a slice of smoked salmon, prosciutto or Serrano ham can be placed atop the toast before the asparagus is added. ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=33</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=33</guid>
<pubDate>Mon, 17 May 2010 12:50:52 -0500</pubDate>
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<item>
<title>Farmers Market Asparagus Salad with Pecorino Romano and Parmesan</title>
<description><![CDATA[ This salad is simple to prepare and as sprightly a spring day. Make it only when asparagus is young and freshly plucked from the ground. If, when you begin to pare it with a vegetable peeler, it is tough and woody, this is not the best recipe to make. The asparagus should be tender throughout, even when raw. The asparagus can be sliced a few hours ahead but wait until shortly before serving to add the remaining ingredients. ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=32</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=32</guid>
<pubDate>Mon, 17 May 2010 12:44:04 -0500</pubDate>
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<item>
<title>Celebrating Asparagus</title>
<description><![CDATA[ Asparagus speaks the language of spring, its slender green stalks an edible sign of seasonal change. Although it is in the market nearly all year, May and June mean local supplies rather than bunches shipped in from far-flung locations. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=79</link>
<guid>http://www.saycheesemedia.com/article.php?id=79</guid>
<pubDate>Sun, 16 May 2010 23:00:00 -0500</pubDate>
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<title>Goats, Cheese and a Changed Life</title>
<description><![CDATA[ Herds of adorable animals romping about in a pastoral setting, the alchemy of milk transformed and indeed the very notion of a country-squire lifestyle complete with hand-crafted foodstuffs—is it any wonder that cheese making is the culinary craft du jour, the fantasy held by countless dreamily romantic urbanites? ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=80</link>
<guid>http://www.saycheesemedia.com/article.php?id=80</guid>
<pubDate>Sun, 16 May 2010 23:00:00 -0500</pubDate>
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<title>May: The Merry Month of Burgers</title>
<description><![CDATA[ As if you really needed a reason to add a slab of cheese to your favorite burger, consider this: it’s National Burger Month. Whether burgerfest takes place in the kitchen, backyard grill or in a restaurant, there are plenty of cheeses that add extra oomph to the beefy base.  All-burger-all-the-time website burgerbusiness.com celebrates Burger Month with a featured burger of the day. Find inspiration for daily burger explorations. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=78</link>
<guid>http://www.saycheesemedia.com/article.php?id=78</guid>
<pubDate>Mon, 10 May 2010 23:00:00 -0500</pubDate>
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<title>Iron Chef Gets the Blues</title>
<description><![CDATA[ The secret ingredient for this week’s celeb-chef smack-down wasn’t as much of a surprise—or a culinary challenge--as it sometimes is. No eels or kidneys for the dueling chefs Jose Garces and challenger Kelly Liken to whip up masterpieces on command. This time, it was a bit of a gift, albeit a deliciously pungent one. When the silver domed cover was lifted, blue cheese awaited. Liken showed she was game but in the end, Garces ruled. Those who have tried his almond-stuffed dates with blue cheese sauce, served at Mercat a la Planxa in Chicago, totally get that the man has the blues down to a sublime science. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=76</link>
<guid>http://www.saycheesemedia.com/article.php?id=76</guid>
<pubDate>Mon, 10 May 2010 23:00:00 -0500</pubDate>
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<title>A Toast to Seattle Suds</title>
<description><![CDATA[ Seattle Beer Week kicks off on May 13 and, despite the timeframe alluded to in the name, it runs through all the way through May 23, offering a refreshing lineup at every step of the way. The sudsy stuff may be the event’s star but cheese plays a part, too. Check out the schedule for specials dinners, bar crawls and tastings and perhaps plan a crawl all the way up to Seattle. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=77</link>
<guid>http://www.saycheesemedia.com/article.php?id=77</guid>
<pubDate>Mon, 10 May 2010 23:00:00 -0500</pubDate>
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<title>Roquefort Brie Spread</title>
<description><![CDATA[ Makes 1 cup

7 ounces Brie cheese
2 ounces Roquefort cheese
3 tablespoons unsalted butter, at room temperature
&frac14; cup whipping cream
1 teaspoon smoked paprika

Trim all the rind from Brie cheese. Put both cheeses and butter in a food processor. Mix with metal blade until smooth. Add cream and paprika and mix well. 
Serve at room temp ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=31</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=31</guid>
<pubDate>Mon, 03 May 2010 12:37:58 -0500</pubDate>
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<title>Flatbread with Chorizo, Manchego and Roasted Peppers</title>
<description><![CDATA[ 
Serves 6 to 8 as an appetizer

3 tablespoons extra-virgin olive oil
1 garlic clove, minced
Pinch red pepper flakes
1 bread shell such as Boboli
3 ounces Spanish-style chorizo
1/3 cup roasted red peppers, cut in strips
&frac14; cup marinated dried tomatoes, drained
4 ounces Manchego cheese, grated 
 

Heat oven to 450F. 
Combine oil,  ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=30</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=30</guid>
<pubDate>Mon, 03 May 2010 12:36:07 -0500</pubDate>
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<item>
<title>Soup and Sandwich</title>
<description><![CDATA[ Some duos are destined to be together and just like Fred and Ginger, hat and gloves and fireworks and the Fourth of July, grilled cheese sandwiches and tomato soup are a pitch-perfect match. Whether simple and sublime or all gussied up, the partnership continues to be deliciously strong, as the Boston Herald reports. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=73</link>
<guid>http://www.saycheesemedia.com/article.php?id=73</guid>
<pubDate>Sun, 02 May 2010 23:00:00 -0500</pubDate>
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<item>
<title>Perfect Summer Apps</title>
<description><![CDATA[ The call for simple appetizers and cocktail snacks seems to escalate during spring and summer, when impromptu entertaining is a bigger part of the social landscape. Here are two recipes that can be put together quickly and without a lot of fuss. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=75</link>
<guid>http://www.saycheesemedia.com/article.php?id=75</guid>
<pubDate>Sun, 02 May 2010 23:00:00 -0500</pubDate>
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<item>
<title>Smooth News</title>
<description><![CDATA[ If you sometimes find little lumps of cheese in your macaroni and cheese recipe, you’re not the first cook to face that conundrum. It all comes down to the cheese, a topic for which a culinary sleuth at the Lexington Herald-Leader offers a solution. Read the smooth solution here. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=74</link>
<guid>http://www.saycheesemedia.com/article.php?id=74</guid>
<pubDate>Sun, 02 May 2010 23:00:00 -0500</pubDate>
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<item>
<title>Perfect Mac and Cheese</title>
<description><![CDATA[ If macaroni and cheese still seems like a ho-hum, stay-at-home meal, recent high-profile citations might help disprove that notion. First, the Hollywood odd couple of Demi Moore and Ashton Kutcher made PEOPLE magazine’s website when they were spied cooing and cuddling over a plate of macaroni and cheese at New York City’s Cafeteria restaurant. ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=29</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=29</guid>
<pubDate>Mon, 26 Apr 2010 13:15:05 -0500</pubDate>
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<item>
<title>Grilled Cheese Invitational: On-Scene Report</title>
<description><![CDATA[ Heidi Gibson, who provided some sensational grilled cheese tips and recipes for the Spring issue of Say Cheese, won her seventh (!) trophy at the Eighth Annual Grilled Cheese Invitational in Los Angeles this weekend. Her entry, which will be on the menu of The American Grilled Cheese Kitchen when it opens in San Francisco next month, was for the Sunday Brunch Grilled Cheese Sandwich. Yum! ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=70</link>
<guid>http://www.saycheesemedia.com/article.php?id=70</guid>
<pubDate>Sun, 25 Apr 2010 23:00:00 -0500</pubDate>
</item> 
<item>
<title>Mac and Cheese Makes Headlines</title>
<description><![CDATA[ If macaroni and cheese still seems like a ho-hum, stay-at-home meal, recent high-profile citations might help disprove that notion. First, the Hollywood odd couple of Demi Moore and Ashton Kutcher made PEOPLE magazine’s website when they were spied cooing and cuddling over a plate of macaroni and cheese at New York City’s Cafeteria restaurant. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=71</link>
<guid>http://www.saycheesemedia.com/article.php?id=71</guid>
<pubDate>Sun, 25 Apr 2010 23:00:00 -0500</pubDate>
</item> 
<item>
<title>Wisconsin Legislature Gets Microbial About Cheese</title>
<description><![CDATA[ Wisconsin--the Dairy State--takes its cheesy output so seriously that it has proposed naming lactococcus lactis the official state microbe; the microbe is an essential component in cheese making. Passed by the Assembly, the bill has been moved to the state Senate for approval. The same bill would name Milwaukee-based Harley-Davidson the official state motorcycle. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=66</link>
<guid>http://www.saycheesemedia.com/article.php?id=66</guid>
<pubDate>Sun, 18 Apr 2010 23:00:00 -0500</pubDate>
</item> 
<item>
<title>World Sandwich Sensations</title>
<description><![CDATA[ Cheese sandwiches can flaunt many forms, a truth that other countries make deliciously clear. France has the croque monsieur while from the United Kingdom comes Welsh rarebit and Mexico the quesadilla. Here are recipes to get started on a global romp. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=69</link>
<guid>http://www.saycheesemedia.com/article.php?id=69</guid>
<pubDate>Sun, 18 Apr 2010 23:00:00 -0500</pubDate>
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<item>
<title>Top Chef Masters Duke It Out Over Grilled Cheese</title>
<description><![CDATA[ Television’s celeb chefs often are asked to whip up mega-fancy creations that test every ounce of their kitchen skills. For the Quickfire Challenge on a recent episode of Bravo’s Top Chef Masters, the contenders went through the competitive paces with grilled cheese. Find out who nailed the technique to win. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=68</link>
<guid>http://www.saycheesemedia.com/article.php?id=68</guid>
<pubDate>Sun, 18 Apr 2010 23:00:00 -0500</pubDate>
</item> 
<item>
<title>High School Food Fight Punishment: Cheese</title>
<description><![CDATA[ High school students who used their cell phones to plan a massive cafeteria food fight got their punishment in the form of cheese sandwiches. For two days, American cheese on white was the only lunch option available to students at Atlantic City High School. Although some would say the meals were yummo, students continue to bemoan what they thought were Spartan meals. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=67</link>
<guid>http://www.saycheesemedia.com/article.php?id=67</guid>
<pubDate>Sun, 18 Apr 2010 23:00:00 -0500</pubDate>
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<item>
<title>The Grilled Cheese Invitational: “Almost scary pursuit of perfection in a grilled cheese sammich.”</title>
<description><![CDATA[ Consider for a moment the Grilled Cheese Invitational. The name sounds quite proper and respectable. It will be held at Los Angeles Center Studios in downtown Los Angeles on April 24, thousands of people are expected to attend (5,400 showed up last year) and trophies are awarded to the winners. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=64</link>
<guid>http://www.saycheesemedia.com/article.php?id=64</guid>
<pubDate>Wed, 14 Apr 2010 23:00:00 -0500</pubDate>
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<item>
<title>Chipotle-cheese corn muffins</title>
<description><![CDATA[ Makes 6 muffins A box of corn muffin mix presents plenty of latitude in the way of creative opportunity. Those who dare to add a few extra ingredients to the formula will be rewarded with a tasty surprise. ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=28</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=28</guid>
<pubDate>Fri, 09 Apr 2010 12:35:49 -0500</pubDate>
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<item>
<title>Spinach couscous with marinated feta cheese</title>
<description><![CDATA[ Couscous is a breeze to prepare, asking the cook only to soak the tiny, pasta-like beads in hot liquid. ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=27</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=27</guid>
<pubDate>Fri, 09 Apr 2010 11:43:06 -0500</pubDate>
</item> 
<item>
<title>Goat cheese, beet and walnut salad</title>
<description><![CDATA[ A jar of pickled beets eliminates the need to roast, peel and slice fresh beets, turning a classic bistro salad into a quick weekday possibility. Bagged salad greens further trim the time factor. ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=26</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=26</guid>
<pubDate>Fri, 09 Apr 2010 11:36:22 -0500</pubDate>
</item> 
<item>
<title>Fettuccine with Asparagus and Herbed Cheese</title>
<description><![CDATA[ The rich flavor of this simple springtime dish is easily accomplished by herbed cheese that quickly melts to become a creamy sauce. Leftover diced ham or chicken can be folded in for a more-substantial main course. ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=25</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=25</guid>
<pubDate>Fri, 09 Apr 2010 11:31:25 -0500</pubDate>
</item> 
<item>
<title>Grilled Taleggio Cheese with Date-Apricot Relish</title>
<description><![CDATA[ A pure-cheese experience that celebrates the luxurious taste of Italian cheese. The relish adds a California-fresh finish and a delicious counterpoint to the richness of the cheese. ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=24</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=24</guid>
<pubDate>Fri, 09 Apr 2010 11:01:49 -0500</pubDate>
</item> 
<item>
<title>Mozzarella, Bacon, Chiles, and Goat Cheese on Ciabatta</title>
<description><![CDATA[ This sandwich, a perfect mix of sass, smoke and simmering heat, is one of the gloriously creative creations in Laura Werlin’s “Great Grilled Cheese” (Stewart, Tabori and Chang). Werlin notes that pasilla and Anaheim chiles work equally well though pasillas are spicier. For the mozzarella, use fresh or low-moisture cheese as you wish. Low-moisture “pizza” cheese will lend terrific stretchy chew while fresh mozza delivers creamy comfort. ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=23</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=23</guid>
<pubDate>Fri, 09 Apr 2010 10:56:15 -0500</pubDate>
</item> 
<item>
<title>Roast Beef and Gorgonzola Panini with Paprika-Garlic Butter</title>
<description><![CDATA[ Roast Beef and Gorgonzola Panini with Paprika-Garlic Butter If you don’t have a panini grill, a cast-iron grill pan and a heavy lid that fits directly onto the sandwiches can be used instead. ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=22</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=22</guid>
<pubDate>Fri, 09 Apr 2010 10:38:41 -0500</pubDate>
</item> 
<item>
<title>Grilled Lamb Sandwich with Feta-Mint Relish</title>
<description><![CDATA[ Left over leg of lamb is put to exquisite use in this sassy sophisticate. Thin sliced grilled eggplant are a delicious addition; if it happens to be on hand, tuck it right into the sandwiches. ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=21</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=21</guid>
<pubDate>Fri, 09 Apr 2010 10:31:50 -0500</pubDate>
</item> 
<item>
<title>Dippity Do</title>
<description><![CDATA[ Fondue pots are magical in their ability to connect people and stir up some fun, whether it’s a romance-minded couple or a party-ready crowd. Chocolate is one option to fill the pot but the tastiest tradition gives the nod to cheese. The classic Swiss formula is pure, simple, gooey goodness that can be cooked up in a flash. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=50</link>
<guid>http://www.saycheesemedia.com/article.php?id=50</guid>
<pubDate>Thu, 08 Apr 2010 23:00:00 -0500</pubDate>
</item> 
<item>
<title>Cheddar Gets Even Better</title>
<description><![CDATA[ The classic cheese, British born and much beloved by Americans, shows no signs of slowing down. Whether yellow or white, young, old or even bandaged, Cheddar is a cheese to know. And to know it is to love it. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=52</link>
<guid>http://www.saycheesemedia.com/article.php?id=52</guid>
<pubDate>Thu, 08 Apr 2010 23:00:00 -0500</pubDate>
</item> 
<item>
<title>What to Make of Mold</title>
<description><![CDATA[ Even with the best efforts, cheese sometimes gets a cluster of surface mold. Fortunately, it doesn’t always signal the end for the cheese. Bill Wendorff, professor emeritus of food science for the University of Wisconsin, Madison, offers a few guidelines. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=49</link>
<guid>http://www.saycheesemedia.com/article.php?id=49</guid>
<pubDate>Thu, 08 Apr 2010 23:00:00 -0500</pubDate>
</item> 
<item>
<title>Upper Crust Pizzas</title>
<description><![CDATA[ It’s the perfect orchestration of ingredients, a crisp crust serving as the proud platform for
all manner of toppings—meat, veggies and cheese, especially cheese. Here are a few call-outs
for some proud California pies. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=51</link>
<guid>http://www.saycheesemedia.com/article.php?id=51</guid>
<pubDate>Thu, 08 Apr 2010 23:00:00 -0500</pubDate>
</item> 
<item>
<title>Artisan or Artist?</title>
<description><![CDATA[ What exactly allows cheese makers or their products to be described as artisanal? For a term that is very much in vogue, there is no clear consensus, only an abundance of opinions and spirited discussion about the traits required to wear the label. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=45</link>
<guid>http://www.saycheesemedia.com/article.php?id=45</guid>
<pubDate>Thu, 08 Apr 2010 23:00:00 -0500</pubDate>
</item> 
<item>
<title>Don’t Worry: Bandaged Cheddars haven’t been hurt.</title>
<description><![CDATA[ Amid the squares and blocks of American-made Cheddars, a new look is showing up, big wheels that are covered with a tight floss of cloth. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=53</link>
<guid>http://www.saycheesemedia.com/article.php?id=53</guid>
<pubDate>Thu, 08 Apr 2010 23:00:00 -0500</pubDate>
</item> 
<item>
<title>Grate Expectations</title>
<description><![CDATA[ Box graters. Microplanes. Rasps. Rotaries. Wheels. Vegetable Peelers.

Amid the many choices, is there such a thing as the perfect cheese grater, one single gadget that turns blocks of cheese into the perfectly rendered output? ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=46</link>
<guid>http://www.saycheesemedia.com/article.php?id=46</guid>
<pubDate>Thu, 08 Apr 2010 23:00:00 -0500</pubDate>
</item> 
<item>
<title>Cheese Champs</title>
<description><![CDATA[ American-made cheeses showed their chops at the World Cheese Championship, held in Madison, Wis., in March. Seventyseven styles such as Colby, Cheddar, ricotta, Swiss, Havarti, Brick, Brie, Edam and Gorgonzola faced the judges and when the votes were counted, the U.S. grabbed fully 44 of the first-place category prizes. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=47</link>
<guid>http://www.saycheesemedia.com/article.php?id=47</guid>
<pubDate>Thu, 08 Apr 2010 23:00:00 -0500</pubDate>
</item> 
<item>
<title>Book Culture</title>
<description><![CDATA[ As literary topics go, cheese is pretty fascinating stuff, its stories nearly always involving as central elements passionate people along with charismatic and sometimes cranky animals. Throw in some musings about the pastoral life, our connection to the earth, food and recipes and the formula can prove irresistible. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=48</link>
<guid>http://www.saycheesemedia.com/article.php?id=48</guid>
<pubDate>Thu, 08 Apr 2010 23:00:00 -0500</pubDate>
</item> 
<item>
<title>Get To Know Gruyère</title>
<description><![CDATA[ In a salute to Switzerland&rsquo;s careful craftsmanship and precision, Swiss-made Gruy&egrave;re has won the top prize in the 2010 and 2008 World Cheese Championships. A fondue favorite, the cheese also is a standout star when it comes to making great sandwiches and French onion soup. Here are five things to know about Switzerland&rsquo;s Big Chee ]]></description>
<link>http://www.saycheesemedia.com/sidebar.php?id=6</link>
<guid>http://www.saycheesemedia.com/sidebar.php?id=6</guid>
<pubDate>Thu, 08 Apr 2010 23:00:00 -0500</pubDate>
</item> 
<item>
<title>Grill Meets Cheese</title>
<description><![CDATA[ The iconic sandwich of childhood enters a new age, taking
comfort food to new heights. It’s a meltingly delicious match made in heaven. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=58</link>
<guid>http://www.saycheesemedia.com/article.php?id=58</guid>
<pubDate>Thu, 08 Apr 2010 23:00:00 -0500</pubDate>
</item> 
<item>
<title>Pitcher-Perfect PAIRINGS</title>
<description><![CDATA[ In matching beverages to cheese, there are times when it makes sense to leave the wine behind and opt instead for beer. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=55</link>
<guid>http://www.saycheesemedia.com/article.php?id=55</guid>
<pubDate>Thu, 08 Apr 2010 23:00:00 -0500</pubDate>
</item> 
<item>
<title>A Month to Remember</title>
<description><![CDATA[ Clementine restaurant in Los Angeles takes National Grilled Cheese Sandwich Month very seriously, celebrating the delightfully gooey goodness of it all month long. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=59</link>
<guid>http://www.saycheesemedia.com/article.php?id=59</guid>
<pubDate>Thu, 08 Apr 2010 23:00:00 -0500</pubDate>
</item> 
<item>
<title>Sandwiches that Stack Up</title>
<description><![CDATA[ Add heat to a sandwich, especially one that’s loaded with cheese, and the out-of-hand-eating experience becomes even more appealing. Whether the sandwiches are grilled or pressed in a panini maker the combination of crisp bread, warm ingredients and perhaps even a crisp, cool garnish is absolutely irresistible. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=61</link>
<guid>http://www.saycheesemedia.com/article.php?id=61</guid>
<pubDate>Thu, 08 Apr 2010 23:00:00 -0500</pubDate>
</item> 
<item>
<title>Tray Chic</title>
<description><![CDATA[ Like a classical still-life painting, the best cheese trays are composed, each item considered as part of a larger tableau. The result—pure artistry of the edible kind. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=62</link>
<guid>http://www.saycheesemedia.com/article.php?id=62</guid>
<pubDate>Thu, 08 Apr 2010 23:00:00 -0500</pubDate>
</item> 
<item>
<title>Talking Italian</title>
<description><![CDATA[ In Italy, a few powerhouses dominate the cheese landscape but there are many delicious reasons to delve further. Whether the cheeses are imported or domestic, the tastes are molto buono. Here’s the dish on some old favorites
and new friends. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=56</link>
<guid>http://www.saycheesemedia.com/article.php?id=56</guid>
<pubDate>Thu, 08 Apr 2010 23:00:00 -0500</pubDate>
</item> 
<item>
<title>Jump Starting Dinner</title>
<description><![CDATA[ Meals don’t have to be all-or-nothing affairs in which main components are either made from scratch or are entirely built from prepared convenience foods. Quick-start solutions abound, giving cooks the latitude to take a few time-saving shortcuts on the path to interesting meals. Aided and deliciously abetted by supermarket staples, the recipes that follow shave precious minutes off prep times while maintaining vibrancy, freshness and style. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=63</link>
<guid>http://www.saycheesemedia.com/article.php?id=63</guid>
<pubDate>Thu, 08 Apr 2010 23:00:00 -0500</pubDate>
</item> 
<item>
<title>Cheese-Enhanced Menu Items That I’ve Loved:</title>
<description><![CDATA[ Queso fundido as served at Big Star, Chicago: A perfectly executed, beer-worthy puddle of melted cheese, chorizo and chips for dipping.
Ricotta cheesecake at Central Market in Petaluma, Calif.: A classic dessert reinvigorated with the light, smooth kiss of ricotta. An almond biscotti crust and seasonal berries further sweeten the deal.
Nachos at  ]]></description>
<link>http://www.saycheesemedia.com/sidebar.php?id=5</link>
<guid>http://www.saycheesemedia.com/sidebar.php?id=5</guid>
<pubDate>Thu, 08 Apr 2010 23:00:00 -0500</pubDate>
</item> 
<item>
<title>Get To Know Gruyère</title>
<description><![CDATA[ In a salute to Switzerland&rsquo;s careful craftsmanship and precision, Swiss-made Gruy&egrave;re has won the top prize in the 2010 and 2008 World Cheese Championships. A fondue favorite, the cheese also is a standout star when it comes to making great sandwiches and French onion soup. Here are five things to know about Switzerland&rsquo;s Big Chee ]]></description>
<link>http://www.saycheesemedia.com/sidebar.php?id=7</link>
<guid>http://www.saycheesemedia.com/sidebar.php?id=7</guid>
<pubDate>Thu, 08 Apr 2010 23:00:00 -0500</pubDate>
</item> 
<item>
<title>Fast Cheddar Facts</title>
<description><![CDATA[ ■ In England, Cheddar is the quintessential cheese and today, roughly half of all cheese consumed in the United Kingdom is Cheddar.
■ First made almost a century ago in the Somerset region, it takes its name from the village of Cheddar.  e name West Country Farmhouse Cheddar is protected by British law and can only be used by Cheddar makers i ]]></description>
<link>http://www.saycheesemedia.com/sidebar.php?id=8</link>
<guid>http://www.saycheesemedia.com/sidebar.php?id=8</guid>
<pubDate>Thu, 08 Apr 2010 23:00:00 -0500</pubDate>
</item> 
<item>
<title>THE AMERICAN Grilled Cheese Kitchen's Tomato Soup</title>
<description><![CDATA[ Few alliances are more perfectly matched than tomato soup and grilled cheese sandwiches. This duet of childhood memories holds up spectacularly well in adulthood; here’s a super-simple recipe that will help prove the point. ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=20</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=20</guid>
<pubDate>Thu, 08 Apr 2010 14:36:27 -0500</pubDate>
</item> 
<item>
<title>The Trufflewich</title>
<description><![CDATA[ This richly indulgent sandwich, created by Heidi Gibson, won several awards at the Grilled Cheese Invitational. She says it is more of an appetizer or snack with a glass of champagne than a lunchtime meal. ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=19</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=19</guid>
<pubDate>Thu, 08 Apr 2010 14:13:29 -0500</pubDate>
</item> 
<item>
<title>Pickled Red Onions</title>
<description><![CDATA[ Makes about 2 cupsIngredients

1 pound red onions, peeled, halved lengthwise
1-1/2 cups vinegar
&frac12; cup sugar
&frac12; cinnamon stick 
5 whole cloves
1 bay leaf
1 star anise
Pinch red pepper flakes

Cut onions into thin lengthwise slices. 
Combine vinegar, sugar and spices in non-aluminum saucepan. Heat to boil then simmer 5 minute ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=18</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=18</guid>
<pubDate>Thu, 08 Apr 2010 14:11:08 -0500</pubDate>
</item> 
<item>
<title>Grilled Turkey Havarti Sandwich with Pickled Red Onions and Ancho Chile Jam</title>
<description><![CDATA[ A symphony of flavors plays out in this sandwich, shared by Heidi Gibson, partner of The American. The surprise element is the hot-sweet kick of chile jam, a perfect counterpoint to the cheese, turkey and onions. ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=17</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=17</guid>
<pubDate>Thu, 08 Apr 2010 14:08:45 -0500</pubDate>
</item> 
<item>
<title>Early Curds</title>
<description><![CDATA[ If ancient lore is believed, cheese was &ldquo;discovered&rdquo; quite unexpectedly, the result of a shepherd pouring milk into a tote bag of sorts (in the waste-not world of yore, such bags were fashioned from an animal&rsquo;s stomach) and tucking it in his saddle for sustenance during his long trek. An enzyme in the stomach went to work on the m ]]></description>
<link>http://www.saycheesemedia.com/sidebar.php?id=10</link>
<guid>http://www.saycheesemedia.com/sidebar.php?id=10</guid>
<pubDate>Wed, 07 Apr 2010 23:00:00 -0500</pubDate>
</item> 
<item>
<title>Herd Mentality</title>
<description><![CDATA[ It&rsquo;s more than just coincidence that U.S. cheeses are predominately made with cow&rsquo;s milk while France paved the way with goat cheeses while Italy and Spain have built strong culinary traditions around sheep&rsquo;s milk cheeses. 
&ldquo;Historically, it&rsquo;s what the land allowed in terms of grazing space for animals,&rdquo; explain ]]></description>
<link>http://www.saycheesemedia.com/sidebar.php?id=9</link>
<guid>http://www.saycheesemedia.com/sidebar.php?id=9</guid>
<pubDate>Wed, 07 Apr 2010 23:00:00 -0500</pubDate>
</item> 
<item>
<title>Milk Made</title>
<description><![CDATA[ Cheese is milk’s leap toward immortality and if it was a happy accident that started the process centuries ago, tradition, geography and the skillful hands of cheese makers have since turned the white stuff into pure gold. But its roots are never far from the finished products. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=60</link>
<guid>http://www.saycheesemedia.com/article.php?id=60</guid>
<pubDate>Wed, 07 Apr 2010 23:00:00 -0500</pubDate>
</item> 
<item>
<title>Feta Three Ways</title>
<description><![CDATA[ Feta is readily available in versions made with cow&rsquo;s, goat&rsquo;s and sheep&rsquo;s milk, making the pure white bricks of salt-brined cheese an ideal way to discover some basic differences in flavor and texture. Say Cheese did some informal sampling of all three types, each from two different cheese companies. 
In Greece, where feta origin ]]></description>
<link>http://www.saycheesemedia.com/sidebar.php?id=11</link>
<guid>http://www.saycheesemedia.com/sidebar.php?id=11</guid>
<pubDate>Wed, 07 Apr 2010 23:00:00 -0500</pubDate>
</item> 
<item>
<title>Spinach Gnocchi</title>
<description><![CDATA[ Adapted from Over the Rainbeau, these tender dumplings can be sauced with butter and sage or a light tomato sauce. ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=16</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=16</guid>
<pubDate>Wed, 07 Apr 2010 13:05:35 -0500</pubDate>
</item> 
<item>
<title>Belle of the Ball</title>
<description><![CDATA[ Cheese balls, the centerpiece of many earlier-era parties, have been nudged aside by  ashier fare but their versatility, ease and great taste are never out of fashion. Here’s a timeless formula that can be tailored to taste. Replacing up to half of the Cheddar with smoked Gouda, pepper Jack or a small amount of blue cheese are just a few ways to make it your own. For unexpected  avors, add 2 tablespoons barbecue or horseradish sauce or mango chutney. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=54</link>
<guid>http://www.saycheesemedia.com/article.php?id=54</guid>
<pubDate>Tue, 06 Apr 2010 23:00:00 -0500</pubDate>
</item> 
<item>
<title>Celebrating Pizza</title>
<description><![CDATA[ Every day may be a holiday but April 5 is one to get deeply serious about: It’s National Deep Dish Pizza Day. First celebrated in 1979 by Uno’s Chicago Grill,it’s as good a reason as any to get have an extra-cheesy pizza pie for dinner. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=42</link>
<guid>http://www.saycheesemedia.com/article.php?id=42</guid>
<pubDate>Mon, 05 Apr 2010 12:53:42 -0500</pubDate>
</item> 
<item>
<title>Smile and Say “I Do”</title>
<description><![CDATA[ Cheesecakes have occasionally been a bride’s choice for the wedding cake but some couples are turning to cheese cakes—tiered constructions made entirely of savory cheeses. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=44</link>
<guid>http://www.saycheesemedia.com/article.php?id=44</guid>
<pubDate>Mon, 05 Apr 2010 12:40:00 -0500</pubDate>
</item> 
<item>
<title>Go for Gougères</title>
<description><![CDATA[ A fancy French name can make any food sound ultra posh and hard to prepare. But with pate a choux, a world of delicious baked treats is easily in reach. The same dough used for cream puffs and profiteroles also forms the foundation for a savory snack. Add a little Comté or Gruyère cheese to turn the dough into gougères (pronounced goo-zhehr), crisp, light and elegant little perfect cocktail snacks. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=43</link>
<guid>http://www.saycheesemedia.com/article.php?id=43</guid>
<pubDate>Mon, 05 Apr 2010 12:36:25 -0500</pubDate>
</item> 
<item>
<title>World's Top Champ Cheese</title>
<description><![CDATA[ The World Cheese Championship winners were announced on Thursday and although domestically made cheeses showed strong as category winners, the Swiss swept in for the World Champion and First Runner Up while an Austrian-made cheese was named Second Runner Up. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=37</link>
<guid>http://www.saycheesemedia.com/article.php?id=37</guid>
<pubDate>Mon, 29 Mar 2010 13:10:05 -0500</pubDate>
</item> 
<item>
<title>Go Go Gruyère!</title>
<description><![CDATA[ Gruyère got a great big shout-out last week when a Swiss-made rendition was named the World Champion—the best cheese in the world—at a judged event in Madison, Wis. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=38</link>
<guid>http://www.saycheesemedia.com/article.php?id=38</guid>
<pubDate>Mon, 29 Mar 2010 13:09:21 -0500</pubDate>
</item> 
<item>
<title>Easter Pashka</title>
<description><![CDATA[ Not all Easter culinary traditions revolve around eggs. In Eastern European countries, a lovely molded dessert made with cottage cheese and cream cheese, is a spectacular centerpiece. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=41</link>
<guid>http://www.saycheesemedia.com/article.php?id=41</guid>
<pubDate>Mon, 29 Mar 2010 13:07:15 -0500</pubDate>
</item> 
<item>
<title>Love Cheese? Hey, it’s Trendy.</title>
<description><![CDATA[ Consumers are moving up in the cheese world, their interest sparked by travel and television shows that make it a trendy topic. And once they learn about new varieties, they’re intent on first-hand experiences. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=40</link>
<guid>http://www.saycheesemedia.com/article.php?id=40</guid>
<pubDate>Mon, 29 Mar 2010 13:05:26 -0500</pubDate>
</item> 
<item>
<title>Steve Jobs: A Head of Himself</title>
<description><![CDATA[ Think of it as a new app for cheese, ideal for those with too much time on their hands: creating visages out of blocks of mozzarella. Ken Aversano, a writer for food website The Cooks’ Den, and his wife Diane, carved Apple CEO Steve Jobs’ face from a chunk of cheese, adding the requisite eyeglasses and five o’clock shadow (with ground pepper). In a salute to the upcoming release of the iPad, they placed the sculpture in a plate of pad Thai. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=39</link>
<guid>http://www.saycheesemedia.com/article.php?id=39</guid>
<pubDate>Mon, 22 Mar 2010 14:41:05 -0500</pubDate>
</item> 
<item>
<title>Onion Soup with Gruyère Toast</title>
<description><![CDATA[ Makes 4 servings  
  
2-1/4 pounds yellow onions, halved lengthwise   
6 tablespoons unsalted butter, divided use  
2 sprigs fresh thyme  
1 bay leaf  
1 tablespoon flour  
1 cup dry white wine   
4 cups beef stock &nbsp;  
1 cup water or as needed  
Freshly grated nutmeg  
Salt and freshly ground pepper to taste  
4 1-inch-thick slices ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=15</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=15</guid>
<pubDate>Mon, 22 Mar 2010 14:27:17 -0500</pubDate>
</item> 
<item>
<title>Say Cheese!</title>
<description><![CDATA[ Welcome to the premiere issue of Say Cheese, a magazine entirely devoted to cheese&mdash;celebrating it, using it, learning about it, discovering its history and stories and, most importantly, enjoying the many fascinating aspects that define it.
                          
Cheese is more than just a fabulous food. It is a deliciously diverse cate ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=14</link>
<guid>http://www.saycheesemedia.com/article.php?id=14</guid>
<pubDate>Thu, 18 Mar 2010 11:04:34 -0500</pubDate>
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<title>Fetes with Feta</title>
<description><![CDATA[ With its deliciously salty tang and creamy texture, feta cheese is an ideal recipe ingredient. Nigel Slater offers two to try right now, an omelet with spinach, caramelized onions and baked feta with beets and chickpeas. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=36</link>
<guid>http://www.saycheesemedia.com/article.php?id=36</guid>
<pubDate>Mon, 15 Mar 2010 14:25:36 -0500</pubDate>
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<title>100 Years of Cheese Consumption</title>
<description><![CDATA[ The USDA’s Economic Research Service tracks and records the minutiae of American eating habits, an endeavor that it has undertaken since 1909. Its newest report gives a snapshot of what we’re eating more of and less of and the news is good for cheese. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=35</link>
<guid>http://www.saycheesemedia.com/article.php?id=35</guid>
<pubDate>Mon, 15 Mar 2010 14:20:24 -0500</pubDate>
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<title>English Officials Say No to Annual Cheese Event</title>
<description><![CDATA[ Slamming the brakes on a tradition of several hundred years, a cheese-rolling event in Gloucestershire, England has been canceled. Citing crowds of 15,000 that had vastly outgrown the space, officials say they hope it can be brought back in 2011. Seven-pound wheels of cheese, made by an 83-year old cheese maker who is “shattered” at the news, are competitively rolled down a steep hill. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=34</link>
<guid>http://www.saycheesemedia.com/article.php?id=34</guid>
<pubDate>Mon, 15 Mar 2010 14:14:27 -0500</pubDate>
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<title>Cheese, Onion and Glazed Red Pepper Tart</title>
<description><![CDATA[ A mass of onions cooks down to seductive sweetness, an ideal contrast to the rich cheese. A ready-to-roll crust from the supermarket cuts down on prep time; homemade can also be used.  An 11-inch tart pan with a removable bottom is recommended. ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=14</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=14</guid>
<pubDate>Mon, 15 Mar 2010 14:09:40 -0500</pubDate>
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<title>Irish Blue Crisps</title>
<description><![CDATA[ These savory little crackers are ideal to serve with cocktails, tuck into a lunch box or munch on for a sensational snack. Using a food processor is the most efficient way to prepare the dough, making quick work of the job. And in honor of St. Patrick’s Day—and to celebrate some terrific Irish-made cheeses, Irish blue is called for although any blue can be used depending on availability. ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=13</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=13</guid>
<pubDate>Mon, 15 Mar 2010 14:05:18 -0500</pubDate>
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<title>Luck of the Irish: Recipes for St. Paddy’s Day</title>
<description><![CDATA[ Corned beef and cabbage may be the meal of choice for St. Patrick’s Day feasts but add some Irish cheese and there are other ways to toast the Auld Sod. 
Especially at this time of year, there is a nice assortment of Irish cheeses to try. Nearly all of them are made with cow’s milk and are as friendly and approachable as the Irish countryside. Although other cheeses can be used instead, an authentic taste of Ireland is never more apt than now. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=33</link>
<guid>http://www.saycheesemedia.com/article.php?id=33</guid>
<pubDate>Mon, 15 Mar 2010 13:56:08 -0500</pubDate>
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<title>Perfect Chocolate Pudding: Theme + Variations</title>
<description><![CDATA[ Puddings are back in a big way, their revival a perfect fit with the comfort-food craze. Soft, smooth and suffused with simple flavors, they are equal parts childhood memory and adult appetite. 
The temptation may be to grab a box of pudding mix and start cooking but made-from-scratch couldn’t be easier. Here, a classic version is further enriched with ricotta cheese, an addition that contributes a rich, round flavor. Sensational served on its own, with a soft pouf of whipped cream, the pudding also can be folded into a baked pie crust and topped with meringue or whipped cream for a chocolate pie of the highest order. ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=8</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=8</guid>
<pubDate>Mon, 15 Mar 2010 13:50:55 -0500</pubDate>
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<title>Parmesan Rules!</title>
<description><![CDATA[ Familiar and much loved in the kitchen, Parmesan just might be the king of cheeses. Just ask Molto Mario. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=16</link>
<guid>http://www.saycheesemedia.com/article.php?id=16</guid>
<pubDate>Tue, 09 Mar 2010 10:45:56 -0600</pubDate>
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<title>Naming Conventions</title>
<description><![CDATA[ In the United States, the term Parmesan is bandied about, broadly referring to hard grating Italian-style cows&rsquo; milk cheese that often tops off pasta and pizza. By contrast, trademark reserved only for those Parmesans produced in Parma, Reggio Emilia, Modena, Mantua, and Bologna.As with so many cheeses, Parmigiano-Reggiano&rsquo;s name reflec ]]></description>
<link>http://www.saycheesemedia.com/sidebar.php?id=1</link>
<guid>http://www.saycheesemedia.com/sidebar.php?id=1</guid>
<pubDate>Tue, 09 Mar 2010 10:45:56 -0600</pubDate>
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<title>Age Appropriate </title>
<description><![CDATA[ Parmesan is generally aged from one to three years, with the flavor becoming sharper and more pronounced over time. Its texture also becomes drier and more crumbly. Parmigiano-Reggiano fresco is aged for less than 18 months, vecchio is aged for 18 to 24 months, and stravecchio is aged for 24 to 36 months. &nbsp;Older Parmesans are known for their g ]]></description>
<link>http://www.saycheesemedia.com/sidebar.php?id=3</link>
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<pubDate>Tue, 09 Mar 2010 10:45:56 -0600</pubDate>
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<title>Beyond Grateness</title>
<description><![CDATA[ Yes, it is fabulous atop pizza and pasta but there are many more delicious ways to use Parmesan. 

Chef Doug Borkowski uses Parmesan rinds as the flavorful foundation for broths destined for meat braises, soups and sauces. Add the rinds to chicken stock or water and simmer gently for an hour or so before removing.
Currently on Borkowski&rsquo;s  ]]></description>
<link>http://www.saycheesemedia.com/sidebar.php?id=2</link>
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<pubDate>Tue, 09 Mar 2010 10:45:56 -0600</pubDate>
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<title>Cheese Puff Sandwich</title>
<description><![CDATA[ Grace Grosvenor Clark’s 1955 book, “The Best in Cookery in the Middle West” makes abundantly clear that the Midwest is both melting pot and rootstock of Americana. Largely forgotten in contemporary cooking, open-faced puffed cheese sandwiches made many a party circuit in past years. Lightened with egg whites, the sandwiches are airy and wonderful. ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=10</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=10</guid>
<pubDate>Tue, 09 Mar 2010 09:29:25 -0600</pubDate>
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<title>Baked Camembert in Puff Pastry</title>
<description><![CDATA[ A 1986 datebook is worth holding on to when it is more than just a calendar. More than 20 years ago, the American Dairy Association and Meredith Publishing Services put together Glorious Cheese, a weekly planner that included a compendium of cheese facts, recipes and ideas that hold up perfectly well to 21st-century tastes. Although it has anchored many a cocktail party menus, pastry wrapped baked Brie or Camembert has staying power—it is as welcome today as in 1986. ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=9</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=9</guid>
<pubDate>Tue, 09 Mar 2010 09:24:57 -0600</pubDate>
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<title>Cheese Yesterday and Today</title>
<description><![CDATA[ They sit there like dusty sentinels, holding space on countless bookshelves, often overlooked in lieu of flasher and newer titles that dazzle with the flash of today’s flavors. Buried within the pages of old cookbooks, though, are memories of meals past, some dog-eared, others with scribbled notes: the recipe worked, it was ‘good,’ what the cook changed to make it her own. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=32</link>
<guid>http://www.saycheesemedia.com/article.php?id=32</guid>
<pubDate>Tue, 09 Mar 2010 09:21:28 -0600</pubDate>
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<title>Mom Made</title>
<description><![CDATA[ To be fair, cheese most likely was first made to extend the shelf life of a surplus of cheese. So when Daniel Angerer, chef at New York’s Klee Brasserie, had a little extra milk on hand, he made cheese. Thing is, the milk was from his breast-feeding wife. He blogged about it and New Yorkers took note. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=31</link>
<guid>http://www.saycheesemedia.com/article.php?id=31</guid>
<pubDate>Tue, 09 Mar 2010 09:12:02 -0600</pubDate>
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<title>Ahwahnee Mac</title>
<description><![CDATA[ The setting of Yosemite National Park’s The Ahwahnee is magical and so, too, is the macaroni and cheese served at its award-winning restaurant. While many versions of the all-American classic are based on Cheddar cheese, the Ahwahne’s is a paean to Parmesan. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=30</link>
<guid>http://www.saycheesemedia.com/article.php?id=30</guid>
<pubDate>Tue, 09 Mar 2010 09:07:36 -0600</pubDate>
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<title>Cheese Fever, Arkansas Style</title>
<description><![CDATA[ In most parts of Arkansas, it is simply called cheese dip and it is absolutely ubiquitous—at restaurants, parties and just about any gathering of two or more people that includes food. A gloriously irresistible, chip-ready mixture based on melted cheese and salsa or spicy tomatoes, it is more than just a tried-and-true recipe.  It just might be the unofficial Arkansas state dish, a point advanced by Nick Rodgers in his spirited, cheese-lovin’ documentary, “In Queso Fever.” ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=29</link>
<guid>http://www.saycheesemedia.com/article.php?id=29</guid>
<pubDate>Tue, 09 Mar 2010 09:05:10 -0600</pubDate>
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<title>It’s Long Way to Tiramisu</title>
<description><![CDATA[ Homemade tiramisu isn’t a fearsome prospect—many of us have put together the gloriously layered dessert with great results. But one blogger took the task to a whole new level, making all the components from scratch, including mascarpone cheese. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=28</link>
<guid>http://www.saycheesemedia.com/article.php?id=28</guid>
<pubDate>Mon, 01 Mar 2010 13:54:24 -0600</pubDate>
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<title>The Thrill of the Grilled</title>
<description><![CDATA[ Say Cheese magazine’s Spring issue will celebrate National Grilled Cheese Sandwich Month, an April tradition that is, to some minds, every bit as important as opening day at the ballpark. Our appetites are whetted after reading about one town’s take on the best grilled cheese sandwiches. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=27</link>
<guid>http://www.saycheesemedia.com/article.php?id=27</guid>
<pubDate>Mon, 01 Mar 2010 13:53:21 -0600</pubDate>
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<title>Strolling Berkeley’s Gourmet Ghetto</title>
<description><![CDATA[ When the history of the American food movement is written, Berkeley will be identified as the epicenter and one of its cheese shops a major force in shaping a movement that began in the 1960s on Shattuck Avenue. A modern-day walking tour remains a deliciously memorable romp. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=26</link>
<guid>http://www.saycheesemedia.com/article.php?id=26</guid>
<pubDate>Mon, 01 Mar 2010 13:51:03 -0600</pubDate>
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<title>Brian Boitano’s New Double Lutz</title>
<description><![CDATA[ Gold Medal skier Lindsey Vonn’s homeopathic remedy (she rubbed cheese on her bruised shin and who are we to argue with the results) isn’t the only Olympic connection that involves cheese. Skater Brian Boitano, who nabbed gold in the 1988 Games, launched his “Lutz and Lutz of Cheese” mobile food cart in San Francisco’s Precita Park over the weekend. The $1 grilled cheese sandwiches sold out in a flash; he also sold skewers of grilled cheese with potatoes, mac and cheese and individual cheesecakes. The launch was filmed for his Food Network series, “What Would Brian Boitano Serve.” Season two begins March 7. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=23</link>
<guid>http://www.saycheesemedia.com/article.php?id=23</guid>
<pubDate>Mon, 01 Mar 2010 13:50:48 -0600</pubDate>
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<title>Viva La Fromage</title>
<description><![CDATA[ If apple pie is a symbol of America, in France, the same can be said of Brie cheese, a sublimely rich symbol of that nation&rsquo;s food traditions. Easy, approachable and always welcoming, Americans long have looked to the triple cr&egrave;me treat as a passport to French culture and a stepping stone to further explorations.&nbsp; 
          

 ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=15</link>
<guid>http://www.saycheesemedia.com/article.php?id=15</guid>
<pubDate>Mon, 01 Feb 2010 07:35:30 -0600</pubDate>
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<title>Frico</title>
<description><![CDATA[ Crisp, delicate and flavorful, these cracker-like thins are terrific with cocktails, either plain or as the base for canapés. To shape cups, drape the hot crisps over the bottom of small custard cups; for curls, hang them over a small rolling pin. ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=7</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=7</guid>
<pubDate>Tue, 19 Jan 2010 06:17:28 -0600</pubDate>
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<title>Nantucket Sweet Sauce</title>
<description><![CDATA[ Smooth, rich and utterly irresistible, this lemon-spiked sauce is perfect with breakfast treats such as berries or waffles. For dessert, try it over slices of pound cake or alongside simple pear or apple tarts.
 ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=6</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=6</guid>
<pubDate>Tue, 19 Jan 2010 06:13:57 -0600</pubDate>
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<title>Pimiento Cheese</title>
<description><![CDATA[ This retro standard of Southern kitchens is back in style in a big way. It’s great as a dip with crackers and celery sticks and makes a terrific filling for grilled cheese sandwiches. Use canned piquillo peppers if you can find them; if not, jarred pimientos work beautifully.  ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=5</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=5</guid>
<pubDate>Mon, 18 Jan 2010 15:28:08 -0600</pubDate>
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<title>Grapes Wrapped in Goat Cheese à la Chinn</title>
<description><![CDATA[ Creamy, crunchy, sweet, tangy and salty, these simple make-ahead nibbles are ideal cocktail fare. The recipe is from Wild, Wild East: Recipes & Stories from Vietnam by the
exuberant and wildly creative chef Bobby Chinn. Although Chinn is most noted for Asian-inspired recipes, this one comes from France, where he briefly worked. For best results, select a log of soft goat cheese. ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=4</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=4</guid>
<pubDate>Mon, 18 Jan 2010 15:18:52 -0600</pubDate>
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<title>Five Ingredients or Less</title>
<description><![CDATA[ Cheese lends itself to streamlined recipes, its character adding oomph to even the simplest dishes. In these versatile, party-worthy recipes, find out just how delicious quick can be. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=21</link>
<guid>http://www.saycheesemedia.com/article.php?id=21</guid>
<pubDate>Mon, 18 Jan 2010 15:10:17 -0600</pubDate>
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<title>Spaghetti with Butter and Cheese</title>
<description><![CDATA[ In this splendidly simple recipe, success is a snap when the ingredients are added to the pasta as directed. The pasta then will be, as one avid fan insists, “a spiritual experience.” ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=3</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=3</guid>
<pubDate>Mon, 18 Jan 2010 14:43:35 -0600</pubDate>
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<title>Gnocchi with Gorgonzola Sauce alla Rampa</title>
<description><![CDATA[ Ristorante alla Rampa in Rome surely isn’t the only restaurant that serves this dreamy dish but its version can’t be beat. This is built on memories and inspiration, taking a shortcut with purchased rather than homemade gnocchi. ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=2</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=2</guid>
<pubDate>Mon, 18 Jan 2010 14:33:30 -0600</pubDate>
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<title>Cheese Nuggets</title>
<description><![CDATA[ 2000 B.C.: First documented evidence of cheese making, seen in Egyptian tomb drawings depicting rudimentary production based on cow&rsquo;s milk. It is believed cheese making began 2,000 to 6,000 years earlier. 
                         
5: Number of different milks from which Domiati, the most common Egyptian cheese, can be produced. Buffalo mil ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=13</link>
<guid>http://www.saycheesemedia.com/article.php?id=13</guid>
<pubDate>Fri, 15 Jan 2010 11:14:57 -0600</pubDate>
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<title>Pasta One, Two, Three</title>
<description><![CDATA[ One indispensable ingredient, three memorable main courses. 
      
Pasta is the go-to pantry ingredient, a staple solution for countless meals, from simple to fancy and always fabulous. Given its Italian heritage, it&rsquo;s no surprise that cheese is an integral ingredient in many pasta preparations. Here, a trio of recipes follows a flavorful  ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=20</link>
<guid>http://www.saycheesemedia.com/article.php?id=20</guid>
<pubDate>Fri, 15 Jan 2010 10:09:14 -0600</pubDate>
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<title>Cheeseburger Paradises</title>
<description><![CDATA[ From fast food to fancy, five restaurants where the cheese-topped burgers are worth the trip. ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=19</link>
<guid>http://www.saycheesemedia.com/article.php?id=19</guid>
<pubDate>Thu, 14 Jan 2010 14:26:54 -0600</pubDate>
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<title>Well Red</title>
<description><![CDATA[ Pairing cheese with red wine is simple with Say Cheese’s checklist for success ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=17</link>
<guid>http://www.saycheesemedia.com/article.php?id=17</guid>
<pubDate>Thu, 14 Jan 2010 14:21:44 -0600</pubDate>
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<title>Pasta with Lamb Ragú and Ricotta</title>
<description><![CDATA[ This Southern-Italian meat sauce is familiar in its charms and uniquely delicious in its flavor profile. Tossed with pasta and finished with ricotta cheese, it’s the perfect blend of comfort and style. ]]></description>
<link>http://www.saycheesemedia.com/recipe.php?id=1</link>
<guid>http://www.saycheesemedia.com/recipe.php?id=1</guid>
<pubDate>Thu, 14 Jan 2010 11:28:14 -0600</pubDate>
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<title>Cheese Spoken Here</title>
<description><![CDATA[ Cheese menus and courses have become popular features at restaurants around the world. Time magazine recently named these five restaurants as must-visit destinations for cheese lovers.    
    
Le Bouchon Breton, London. Jean Claude Ali Cherif is the &ldquo;frommelier&rdquo; at the restaurant in London&rsquo;s Old Spitalfields Market. He decides  ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=3</link>
<guid>http://www.saycheesemedia.com/article.php?id=3</guid>
<pubDate>Wed, 13 Jan 2010 15:20:23 -0600</pubDate>
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<title>Cheese, Meet Chocolate</title>
<description><![CDATA[ Few foods inspire as much passionate devotion as cheese and chocolate yet except for the occasional chocolate cheesecake, the two rarely join their mighty forces. At Chuao Chocolatier (chew-WOW), the sublime tastes of bittersweet Venezuelan chocolate and soft, creamy goat cheese combine in Chevere Bonbons with dreamily delicious results. The soft k ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=5</link>
<guid>http://www.saycheesemedia.com/article.php?id=5</guid>
<pubDate>Wed, 13 Jan 2010 15:16:33 -0600</pubDate>
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<title>Cheese Talk</title>
<description><![CDATA[ Joseph O&rsquo;Donnell is a tireless advocate and cheerful champion of California&rsquo;s dairy industry, which he maintains is the &ldquo;best in the country&rdquo;--clean, tightly regulated and strongly focused on consumers. As executive director of the California Dairy Research Foundation, O&rsquo;Donnell leads educational and research programs  ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=12</link>
<guid>http://www.saycheesemedia.com/article.php?id=12</guid>
<pubDate>Wed, 13 Jan 2010 15:06:10 -0600</pubDate>
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<title>WWW: Wandering the Web World </title>
<description><![CDATA[ CHEESEORFONT.MOGRIFY.ORG Harrington, trebuchet and reblochon&mdash;are they cheeses or printer fonts? Both disciplines are rife with quirky names and this site makes a fun game of identifying them. Dial it up and decide--cheese or font--while the computer keeps score. For the record, Harrington and trebuchet are fonts while reblochon is a creamy wo ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=4</link>
<guid>http://www.saycheesemedia.com/article.php?id=4</guid>
<pubDate>Wed, 13 Jan 2010 14:30:14 -0600</pubDate>
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<title>Born in the U.S.A</title>
<description><![CDATA[ The United States produces glorious cheeses of many kinds, nearly all of them based on traditional practices of other countries, especially European nations from which cheese-making emigrants hailed. American ingenuity and innovation kicked in along the way, spawning a handful of cheeses that are 100% native. In a salute to home-grown goodness, her ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=11</link>
<guid>http://www.saycheesemedia.com/article.php?id=11</guid>
<pubDate>Wed, 13 Jan 2010 12:53:43 -0600</pubDate>
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<title>Board Candidate</title>
<description><![CDATA[ It&rsquo;s hard not to love something that is functional, practical and clever, especially when it involves cheese. One of our favorite serving boards is all that&mdash;plus, it&rsquo;s fun and affordable. A small slate blackboard is the perfect backdrop on which to present wedges and rounds, both solo and as arranged cheese platters. The dark colo ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=2</link>
<guid>http://www.saycheesemedia.com/article.php?id=2</guid>
<pubDate>Wed, 13 Jan 2010 11:15:18 -0600</pubDate>
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<title>Think Inside the Box</title>
<description><![CDATA[ Properly wrapped and refrigerated in a box, cheese can have a happy life.
      
Colette Hatch will join in with you if you chuckle when she says that properly caring for cheese is like &ldquo;giving a home to little children.&rdquo; She knows that may sound a bit silly, but she believes it passionately.
      
Now a Kenwood, Calif. resident, H ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=18</link>
<guid>http://www.saycheesemedia.com/article.php?id=18</guid>
<pubDate>Tue, 12 Jan 2010 08:49:31 -0600</pubDate>
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<title>Dippity Do</title>
<description><![CDATA[ Fondue pots are magical in their ability to connect people and stir up some fun, whether it&rsquo;s a romance-minded couple or a party-ready crowd. Chocolate is one option to fill the pot but the tastiest tradition gives the nod to cheese. The classic Swiss formula is pure, simple, gooey goodness that can be cooked up in a flash.
Stir together 2 t ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=9</link>
<guid>http://www.saycheesemedia.com/article.php?id=9</guid>
<pubDate>Wed, 30 Dec 2009 07:06:22 -0600</pubDate>
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<title>Tasty Times</title>
<description><![CDATA[ Cheese lovers have no shortage of great events at which they can indulge their interest.

The 2010 Sonoma Valley Cheese Conference takes place February 20 &ndash; 23 at MacArthur Place in Sonoma, California. With a roster of great speakers and educational sessions, count on lots of artisan cheese makers to show up from California and beyond. To d ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=8</link>
<guid>http://www.saycheesemedia.com/article.php?id=8</guid>
<pubDate>Tue, 29 Dec 2009 15:32:22 -0600</pubDate>
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<title>Top 15 Cheese Plate Cheeses</title>
<description><![CDATA[ Chicago-based researcher Mintel&rsquo;s Menu Insights database identifies these as the most-often-included cheeses on restaurant cheese plates, menus or courses.

Mozzarella
Blue (any kind)
Goat
Cheddar
Gouda
Feta
Sheep&rsquo;s milk (any kind)
Parmesan
Ricotta
Monterey Jack
Tomme
Pecorino
Taleggio
Queso fresco
Manchego ]]></description>
<link>http://www.saycheesemedia.com/article.php?id=6</link>
<guid>http://www.saycheesemedia.com/article.php?id=6</guid>
<pubDate>Tue, 29 Dec 2009 15:28:42 -0600</pubDate>
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