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	<title>Northwest Food News &#187; artisan cheese</title>
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		<title>Market &amp; Garden Report: Idaho Cheeses</title>
		<link>http://www.nwfoodnews.com/2010/10/08/market-garden-report-idaho-cheeses/</link>
		<comments>http://www.nwfoodnews.com/2010/10/08/market-garden-report-idaho-cheeses/#comments</comments>
		<pubDate>Fri, 08 Oct 2010 11:00:53 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[The Market & Garden Report]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[artisan cheese]]></category>
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		<category><![CDATA[Idaho]]></category>
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		<category><![CDATA[locavore]]></category>
		<category><![CDATA[raw milk]]></category>
		<category><![CDATA[raw milk cheese]]></category>

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		<description><![CDATA[[HOST INTRO] America is in the midst of a cheese making renaissance.  Small-scale, artisans have set up shop in virtually every state.  The Northwest is particularly well represented.  Oregon has over 20 professional cheese making businesses — Washington twice that.   Idaho has less than six so far.  But, as correspondent Guy Hand finds out in this installment of the Market &#38; Garden Report, Idaho cheeses are well worth seeking out. Stacie Ballard: We&#8217;re Ballard Family Dairy and Cheese.  We milk our own cows and make our own cheese. Hand: That’s Stacie Ballard here at the Capital City Public Market in Boise.  She and her husband Steve are two of Idaho’s most successful cheese makers. Hand: And I just heard that you guys are the best cheese makers in the state.  Is that correct?  (laughing)  Steve: Yea.  Stacie: That&#8217;s what we think.  Steve: We&#8217;re the only farmstead cheese manufacturer in the state and our cheese has lots of flavor and good taste and we think we are the best. Hand: The term farmstead means they raise the cows and make the cheese on the farm.  It’s a lot like estate bottled wine. Hand: And you&#8217;ve won a few awards over [...]]]></description>
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		<title>Spring Lambing Chaos In Northwest Farm Country</title>
		<link>http://www.nwfoodnews.com/2010/04/03/spring-lambing-chaos-in-northwest-farm-country/</link>
		<comments>http://www.nwfoodnews.com/2010/04/03/spring-lambing-chaos-in-northwest-farm-country/#comments</comments>
		<pubDate>Sat, 03 Apr 2010 11:00:27 +0000</pubDate>
		<dc:creator>The Northwest News Network</dc:creator>
				<category><![CDATA[Food Bites]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[artisan cheese]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[cheesemaking]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[foodways]]></category>
		<category><![CDATA[goat cheese]]></category>
		<category><![CDATA[lambing season]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[locavore]]></category>
		<category><![CDATA[Monteillet Fromagerie]]></category>
		<category><![CDATA[Washington]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=2411</guid>
		<description><![CDATA[(GH: Northwest News Network correspondent Anna King reports for Northwest Public Radio.) DAYTON, WA &#8211; Farm life can look serene from afar. Shows like the old stand-by All Creatures Great and Small portray a slower pace &#8230; nothing like the hectic city grind full of traffic, nagging email and never-ending Tweets. But this time of year, life on many farms is at its most frenetic. Correspondent Anna King traveled to a sheep and goat cheese farm in Dayton, Washington. She has this snapshot of rural life during lambing season. To an outsider, life at the Monteillet Fromagerie looks crazy. Just a short visit to the artisan cheese farm sends my head spinning. Sound: Crowd noise In a small cheese tasting room winemakers are trying to pair their libations with cheese for an upcoming promotion. A pro photographer wanders around in colorful muck boots snapping shots. And guests from China have dropped in for a tour. Then there’re about 300 hungry sheep and goats to deal with. And there’s cheese to be made. Joan Monteillet and her French-born husband Pierre-Louis have been running this farm since 2002. That&#8217;s when they gave up wheat farming to take care of sheep and goats. They’re rather calm [...]]]></description>
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