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<table cellpadding="3" cellspacing="0" width="100%" class="forumline"> <thead> <caption><table border="0" cellspacing="0" cellpadding="0" width="100%" class="forumheader"> <tr> <td align="left" valign="bottom" width="25"><img src="http://picsrv.fora.pl/AcidTechTiger/images/hdr_left.gif" width="25" height="27" alt="" /></td> <td align="center" class="forumheader-mid">Topic review</td> <td align="right" valign="bottom" width="25"><img src="http://picsrv.fora.pl/AcidTechTiger/images/hdr_right.gif" width="25" height="27" alt="" /></td> </tr></table></caption> </thead> <tbody> <tr> <th class="thCornerL" width="22%" height="26">Author</th> <th class="thCornerR">Message</th> </tr> <tr> <td width="22%" align="left" valign="top" class="row1"><span class="name"><a name=""></a><b>melvinfh906f</b></span></td> <td class="row1" height="28" valign="top"><table width="100%" border="0" cellspacing="0" cellpadding="0"> <tr> <td width="100%"><img src="http://picsrv.fora.pl/AcidTechTiger/images/post_old.gif" width="12" height="9" alt="Post" title="Post" border="0" /><span class="postdetails">Posted: Fri 5:27, 22 Apr 2011<span class="gen"> </span> Post subject: Jordan 2.5 Team54oxIncredibly Tasty Goats&#8217; Cheese</span></td> </tr> <tr> <td colspan="2"><hr /></td> </tr> <tr> <td colspan="2"><span class="postbody">Loire Valley is the beginning point in the origins of goat's-milk cheese in France. In the 8th Century <a href="http://www.airjordansclub.net/air-jordan-2009" target="_blank">cheap jordans 2009</a>, the Saracens of Arab descent were repelled by Poitiers. When they were banished from France they left after their goats and left the prescriptions because making amazing cheese from goats breast. <br />The lovely villages on either side of the Loire River produce goat's cheeses of alter sizes and shapes. There are 6 AOC (Appellation d'Origine Controlee) cheeses: Sainte-Maure de Touraine <a href="http://www.airjordansclub.net/air-jordan-2.5-team" target="_blank">Jordan 2.5 Team</a>, Selles-sur-Cher, Valencay, Pouligny-Saint-Pierre, Chabichou du Poitou and Crottin de Chavignol. There are currently 42 French cheeses with AOC admission. An AOC label indicates quality and guarantees namely a production has been made within a specified space of France following built usages of making. <br />Sainte-Maure de Touraine is a greay-blue mould covered long truncated log of goat's cheese. The cheese is mature, balanced, circular with salt, sourness and one aroma of walnut. This cheese is produced entire year long and is nicely praised along a glass of Chinon or Vouvray. <br />Selles-sur-Cher likewise has a rind of natural mould covered with powdered and salted charcoal. The pate is hard at the outset, then heavy, maximum and clay-like as it melts and blends in the mouth. The taste is slightly sour and salty with a touch of sweetness. A glass of Sancerre or Pouilly Fume accompanies this cheese wonderfully. <br />Pouligny-Saint-Pierre nicknamed the Eiffel Tower or Pyramid because of its shape. The rind is of natural mould. The pate is a soft moist white and crumbly. The taste is at the outset sour and salty followed by sweetness. This cheese goes beautifully with a glass of Reuilly or Sancerre. <br />Crottin de Chavignol known for Chavignol namely knobbly and hard black ashore the surface, and the savor namely a poise of sourness <a href="http://www.airjordansclub.net/air-jordan-6-vi" target="_blank">jordan retro 6</a>, sweetness and a mini salt to be enjoyed with a glass of Sancerre de Chavignol. <br />Valencay cheese looks like a small black pyramid. It is purported that the shape of the cheese was originally a faultless pyramid. But while Napoleon returned from a destructive war in Egypt he rested at Valencay Castle, the cheese prompted him of the Egyptian pyramids and in a exasperation he loppedoff the top of the cheese with his knife. The Valencay goat's cheese has a skin of natural mould, covered with salted powdered charcoal and goes wonderfully with a glass of Quincy, Reuilly or Sancerre. <br />Chabichou du Poitou has a thin rind of yellow, pearly or blue mould and a delicate slightly sweet flavour. Sancerre and Pouilly Fume wines go wonderfully with this cheese. <br />What better direction to enjoy these cheeses than rambling through the Loire Valley visiting historic castles, possibly a hot-air balloon ride in the a.m., gourmet luncheon in countryside bistros, appointment cheese and wine makers sampling their products and returning at night to a inviting friendly boutique castle hotel. Don't just visit a castle in France - linger in 1. You will be amazed. Guests get to truly experience the grandeur of alive in a french castle. Make your afterward vacation a gourmet chateau recess in the beautiful Loire Valley. If you adore goat's cheese you ambition no regret it.</span></td> </tr> </table></td> </tr> <tr> <td colspan="2" class="spaceRow"><img src="http://picsrv.fora.pl/AcidTechTiger/images/spacer.gif" alt="" width="1" height="1" /></td> </tr> </tbody> </table>
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