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Musings from the Cheese House

Musings from the Cheese House. Saturday, September 12, 2009. Mozzarella is a surprisingly stubborn and difficult to work with cheese. Based on the Italians I'm close to, an obstinate Italian cheese should not shock me. However, mozzarella has such a mild flavor that I expect it to be more compliant with my wishes. On opening day of the 2009 mozzarella season I awoke with a degree of trepidation. My father added fuel to the fire by making the remark, "Mozzarella, huh. You're not very good at that,...As th...

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Musings from the Cheese House | cheesefarmer.blogspot.com Reviews
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Musings from the Cheese House. Saturday, September 12, 2009. Mozzarella is a surprisingly stubborn and difficult to work with cheese. Based on the Italians I'm close to, an obstinate Italian cheese should not shock me. However, mozzarella has such a mild flavor that I expect it to be more compliant with my wishes. On opening day of the 2009 mozzarella season I awoke with a degree of trepidation. My father added fuel to the fire by making the remark, Mozzarella, huh. You're not very good at that,...As th...
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Musings from the Cheese House | cheesefarmer.blogspot.com Reviews

https://cheesefarmer.blogspot.com

Musings from the Cheese House. Saturday, September 12, 2009. Mozzarella is a surprisingly stubborn and difficult to work with cheese. Based on the Italians I'm close to, an obstinate Italian cheese should not shock me. However, mozzarella has such a mild flavor that I expect it to be more compliant with my wishes. On opening day of the 2009 mozzarella season I awoke with a degree of trepidation. My father added fuel to the fire by making the remark, "Mozzarella, huh. You're not very good at that,...As th...

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Musings from the Cheese House: September 2009

http://cheesefarmer.blogspot.com/2009_09_01_archive.html

Musings from the Cheese House. Saturday, September 12, 2009. Mozzarella is a surprisingly stubborn and difficult to work with cheese. Based on the Italians I'm close to, an obstinate Italian cheese should not shock me. However, mozzarella has such a mild flavor that I expect it to be more compliant with my wishes. On opening day of the 2009 mozzarella season I awoke with a degree of trepidation. My father added fuel to the fire by making the remark, "Mozzarella, huh. You're not very good at that,...As th...

2

Musings from the Cheese House: Mozzarella Season

http://cheesefarmer.blogspot.com/2009/09/mozzarella-season.html

Musings from the Cheese House. Saturday, September 12, 2009. Mozzarella is a surprisingly stubborn and difficult to work with cheese. Based on the Italians I'm close to, an obstinate Italian cheese should not shock me. However, mozzarella has such a mild flavor that I expect it to be more compliant with my wishes. On opening day of the 2009 mozzarella season I awoke with a degree of trepidation. My father added fuel to the fire by making the remark, "Mozzarella, huh. You're not very good at that,...As th...

3

Musings from the Cheese House: Las Vegas

http://cheesefarmer.blogspot.com/2009/09/las-vegas.html

Musings from the Cheese House. Monday, September 7, 2009. The cheese house is just like Las Vegas. Well, Las Vegas sans dancing girls and flashing lights. Follow the analogy with me for just a moment and I believe that you will see that this is not a flippant statement, but a well thought out comparison. The comparison can be brought to an end with the motto known to all in the cheese house: "What's said in the cheese house, stays in the the cheese house! That is, until now. September 13, 2009 at 6:17 PM.

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Our Participating Farmers - Greene Harvest CSA

http://www.ghcsa.org/our-participating-farmers

Sign Up for Waitlist. News & Events. What is a CSA? How the GHCSA Works. Shares & Distribution. If You Cannot Pick Up. Membership & Costs. The Farm at Miller’s Crossing. Provides our vegetables and beef. Provides our fruit and heirloom tomatoes. Provides our eggs and chickens. What is a CSA? How the GHCSA Works. FINAL New Member Sign-Up Event SATURDAY (April 16)! Winter CSA pick up postponed. Saturday, December 5 (3rd winter distribution). We're powered by Podio- a new type of. Powered by Paяabola.

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Musings from the Cheese House

Musings from the Cheese House. Saturday, September 12, 2009. Mozzarella is a surprisingly stubborn and difficult to work with cheese. Based on the Italians I'm close to, an obstinate Italian cheese should not shock me. However, mozzarella has such a mild flavor that I expect it to be more compliant with my wishes. On opening day of the 2009 mozzarella season I awoke with a degree of trepidation. My father added fuel to the fire by making the remark, "Mozzarella, huh. You're not very good at that,...As th...

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