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	<title>Comments on: Torta de Barros (cheesy lover #4)</title>
	<atom:link href="http://freakytrigger.co.uk/ft/pumpkin/food-pumpkin/2009/06/torta-de-barros-cheesy-lover-4/feed/" rel="self" type="application/rss+xml" />
	<link>http://freakytrigger.co.uk/ft/2009/06/torta-de-barros-cheesy-lover-4/</link>
	<description>Lollards in the high church of low culture</description>
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		<title>By: marna</title>
		<link>http://freakytrigger.co.uk/ft/2009/06/torta-de-barros-cheesy-lover-4/#comment-629418</link>
		<dc:creator>marna</dc:creator>
		<pubDate>Fri, 19 Jun 2009 00:01:29 +0000</pubDate>
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		<description>I know v little about this thistle rennet nonsense, other than reading in cheese-geek books that it&#039;s a traditional, but mostly died out, sort of rennet. Veggie rennets these days are grown in labs, and made of bacteria and fungus. Veggie rennets used to be grown in fields and made of thistles and nettles and fig leaves and mallow and I think also artichokes. Actually, artichokes and thistles are both daisies, Wikipedia informs me.

Anyhow, this particular thistle - the cardoon thistle -  makes fine rennet, says the internet, and I have just discovered that Cardo is a cheese that uses it and is named after it. I *think* that I&#039;ve had it before and it&#039;s been a mellow-ish washed rind, but I&#039;ll have to eat it again now, to check. OH NO!</description>
		<content:encoded><![CDATA[<p>I know v little about this thistle rennet nonsense, other than reading in cheese-geek books that it&#8217;s a traditional, but mostly died out, sort of rennet. Veggie rennets these days are grown in labs, and made of bacteria and fungus. Veggie rennets used to be grown in fields and made of thistles and nettles and fig leaves and mallow and I think also artichokes. Actually, artichokes and thistles are both daisies, Wikipedia informs me.</p>
<p>Anyhow, this particular thistle &#8211; the cardoon thistle &#8211;  makes fine rennet, says the internet, and I have just discovered that Cardo is a cheese that uses it and is named after it. I *think* that I&#8217;ve had it before and it&#8217;s been a mellow-ish washed rind, but I&#8217;ll have to eat it again now, to check. OH NO!</p>
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		<title>By: A newly-registered but logged-out Katie</title>
		<link>http://freakytrigger.co.uk/ft/2009/06/torta-de-barros-cheesy-lover-4/#comment-629312</link>
		<dc:creator>A newly-registered but logged-out Katie</dc:creator>
		<pubDate>Thu, 18 Jun 2009 15:49:26 +0000</pubDate>
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		<description>I believe that you should tell me more about THISTLE RENNET!</description>
		<content:encoded><![CDATA[<p>I believe that you should tell me more about THISTLE RENNET!</p>
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