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	<title>Miranda McQuillan ACS CCP &#8211; Marcella The Cheesemonger ACS CCP</title>
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	<title>Miranda McQuillan ACS CCP &#8211; Marcella The Cheesemonger ACS CCP</title>
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		<title>Cheese of the Day: May 26 &#8211; Overview of Gouda</title>
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		<pubDate>Sat, 27 May 2017 12:42:25 +0000</pubDate>
				<category><![CDATA[2015: Interviews with Cheese Professionals]]></category>
		<category><![CDATA[4 Paws-Designated Cheese]]></category>
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		<category><![CDATA[Cheese of the Day]]></category>
		<category><![CDATA[Goudas]]></category>
		<category><![CDATA[Adam Burstein AC CCP]]></category>
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		<category><![CDATA[James Danforth ACS CCP]]></category>
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		<category><![CDATA[Miranda McQuillan ACS CCP]]></category>
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					<description><![CDATA[What Makes a Gouda&#8230; a Gouda? Presented by ACS CCP® Adam Burstein It&#8217;s Gouda Friday. Just wanted to go over the basics of what makes Gouda a Gouda. So here<span class="more-button"><a href="https://www.marcellathecheesemonger.com/2017/05/27/cheese-of-the-day-may-26-overview-of-gouda/" class="more-link">Continue reading<span class="screen-reader-text">Cheese of the Day: May 26 &#8211; Overview of Gouda</span></a></span>]]></description>
		
		
		
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