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	<title>Comments on: Washed Rind Stinky Cheeses</title>
	<atom:link href="http://www.reluctantgourmet.com/blog/all-about-cheese/stinky-washed-rind-cheeses/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.reluctantgourmet.com/blog/all-about-cheese/stinky-washed-rind-cheeses/</link>
	<description>You Have To Eat, So Learn To Cook &#38; Eat Well</description>
	<pubDate>Thu, 09 Feb 2012 08:06:59 +0000</pubDate>
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		<title>By: spencer howell</title>
		<link>http://www.reluctantgourmet.com/blog/all-about-cheese/stinky-washed-rind-cheeses/comment-page-1/#comment-235452</link>
		<dc:creator>spencer howell</dc:creator>
		<pubDate>Wed, 26 Oct 2011 20:17:01 +0000</pubDate>
		<guid isPermaLink="false">http://www.reluctantgourmet.com/blog/?p=1750#comment-235452</guid>
		<description>thanks for the suggestion of Echourgnac 
a la Noix, we have cheese-loving family in France and will look for it in future visits.</description>
		<content:encoded><![CDATA[<p>thanks for the suggestion of Echourgnac<br />
a la Noix, we have cheese-loving family in France and will look for it in future visits.</p>
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		<title>By: C, Parent</title>
		<link>http://www.reluctantgourmet.com/blog/all-about-cheese/stinky-washed-rind-cheeses/comment-page-1/#comment-127215</link>
		<dc:creator>C, Parent</dc:creator>
		<pubDate>Sat, 25 Dec 2010 05:24:01 +0000</pubDate>
		<guid isPermaLink="false">http://www.reluctantgourmet.com/blog/?p=1750#comment-127215</guid>
		<description>So, how can you know if you should eat the rind or not?  That has always puzzled me.

&lt;em&gt;I think it is different for every cheese but it also has to do with your preferences. I asked Jack about this and he said there are some cheeses where the rind is eatable but most people would go near it. - RG&lt;/em&gt;</description>
		<content:encoded><![CDATA[<p>So, how can you know if you should eat the rind or not?  That has always puzzled me.</p>
<p><em>I think it is different for every cheese but it also has to do with your preferences. I asked Jack about this and he said there are some cheeses where the rind is eatable but most people would go near it. - RG</em></p>
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		<title>By: Spencer Howell</title>
		<link>http://www.reluctantgourmet.com/blog/all-about-cheese/stinky-washed-rind-cheeses/comment-page-1/#comment-97551</link>
		<dc:creator>Spencer Howell</dc:creator>
		<pubDate>Sun, 18 Apr 2010 15:38:20 +0000</pubDate>
		<guid isPermaLink="false">http://www.reluctantgourmet.com/blog/?p=1750#comment-97551</guid>
		<description>We stayed in a small hotel which looked like a small chateau near Pont en Bessin while visiting the Omaha Beach area. The restaurant offered a cheese selection for desert which included a "stinky" one.  When I ate my sample the taste was an incredible mixture of walnuts and some liquor, maybe brandy...it was incredible.  Does my description fit any one of your listings?   I would love to buy some here in the USA.
Thank you. 

&lt;em&gt;Hi Spencer, It sounds like Echourgnac a la Noix. This cheese is made by Trappist nuns and soaked in a walnut liqueur. Very expensive and yes, hard to find in the USA. - RG

"Made in a Périgord monastery by nuns, Echourgnac is a round, semi-hard cow’s milk cheese, infused with local walnut liquor.  During the maturing process, the cheese is washed off with walnut water, which gives the rind a beautiful rich brown color and allows the walnut flavor to slowly permeate the cheese.”&lt;/em&gt;

</description>
		<content:encoded><![CDATA[<p>We stayed in a small hotel which looked like a small chateau near Pont en Bessin while visiting the Omaha Beach area. The restaurant offered a cheese selection for desert which included a &#8220;stinky&#8221; one.  When I ate my sample the taste was an incredible mixture of walnuts and some liquor, maybe brandy&#8230;it was incredible.  Does my description fit any one of your listings?   I would love to buy some here in the USA.<br />
Thank you. </p>
<p><em>Hi Spencer, It sounds like Echourgnac a la Noix. This cheese is made by Trappist nuns and soaked in a walnut liqueur. Very expensive and yes, hard to find in the USA. - RG</p>
<p>&#8220;Made in a Périgord monastery by nuns, Echourgnac is a round, semi-hard cow’s milk cheese, infused with local walnut liquor.  During the maturing process, the cheese is washed off with walnut water, which gives the rind a beautiful rich brown color and allows the walnut flavor to slowly permeate the cheese.”</em></p>
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		<title>By: Lisa DaeGorn</title>
		<link>http://www.reluctantgourmet.com/blog/all-about-cheese/stinky-washed-rind-cheeses/comment-page-1/#comment-92966</link>
		<dc:creator>Lisa DaeGorn</dc:creator>
		<pubDate>Tue, 09 Feb 2010 01:23:44 +0000</pubDate>
		<guid isPermaLink="false">http://www.reluctantgourmet.com/blog/?p=1750#comment-92966</guid>
		<description>When I am looking for a good cheese I just put my nose down and sniff! The nose knows!</description>
		<content:encoded><![CDATA[<p>When I am looking for a good cheese I just put my nose down and sniff! The nose knows!</p>
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		<title>By: hotTamale</title>
		<link>http://www.reluctantgourmet.com/blog/all-about-cheese/stinky-washed-rind-cheeses/comment-page-1/#comment-89216</link>
		<dc:creator>hotTamale</dc:creator>
		<pubDate>Fri, 18 Dec 2009 18:41:22 +0000</pubDate>
		<guid isPermaLink="false">http://www.reluctantgourmet.com/blog/?p=1750#comment-89216</guid>
		<description>This is a fascinating  and very informative article!  Your explanation of how these wonderful cheeses achieve their complex stinkiness is something I've wondered about.  I also love your top 15 list of the stinkiest as well!  May I quote you in my blog about cheese? 

This cartoon is fabulous-- what would I need to do to be able to use it in my blog??  Please email me.  Thanks!

&lt;em&gt;Glad you enjoyed the article. Of course you may quote a sentence or two from the article, please just don't copy the entire article or big chunks of it. Also appreciate that you like the cartoon but it is copyrighted and cannot be used on your blog but thanks for asking and respecting my work. - RG &lt;/em&gt;</description>
		<content:encoded><![CDATA[<p>This is a fascinating  and very informative article!  Your explanation of how these wonderful cheeses achieve their complex stinkiness is something I&#8217;ve wondered about.  I also love your top 15 list of the stinkiest as well!  May I quote you in my blog about cheese? </p>
<p>This cartoon is fabulous&#8211; what would I need to do to be able to use it in my blog??  Please email me.  Thanks!</p>
<p><em>Glad you enjoyed the article. Of course you may quote a sentence or two from the article, please just don&#8217;t copy the entire article or big chunks of it. Also appreciate that you like the cartoon but it is copyrighted and cannot be used on your blog but thanks for asking and respecting my work. - RG </em></p>
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