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Moderators of NBRC’s comments from the Nothing But Reading Challenges group.

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The bag of cheese has ripened quicker than expected. The chipmunks are a fan of serendipitous mistakes though and have a new offering for you.

Gorgonzola

Gorgonzola originates in the northern Italian regions of Piedmont and Lombardy, Gorgonzola. Legend has it that a young cheesemaker was distracted by his lover, and accidentally left his cheese curds draining overnight creating a nice home for some lucky mold spores.

Hoping to hide his mistake, the lovestruck cheesemaker mixed the new curds in with the old and pressed them together for aging. A few weeks later, he found blue marks, and upon tasting the results, realised that he’d made a promising discovery. The old and new curds don't perfectly meld in the vat, which leaves lots of nooks and crannies for Penicillium glaucum (gorgonzola's defining mold) to grow, giving the cheese its distinct look and taste.





Gorgonzola is an uncooked, straw-white cheese whose green streaks are due to the process of marbling, that is, the formation of mold. It is therefore creamy and soft with a distinctive flavour, slightly spicy for the mild type. The spicy type, whose paste is more herbaceous, is firm and crumbly with a stronger flavour.

The bag of cheese has ripened quicker than expected. The chipmunks are a fan of serendipitous mistakes though and have a new offering for you.

Gorgonzola

Gorgonzola originates in the northern Italian regions of Piedmont and Lombardy, Gorgonzola. Legend has it that a young cheesemaker was distracted by his lover, and accidentally left his cheese curds draining overnight creating a nice home for some lucky mold spores.

Hoping to hide his mistake, the lovestruck cheesemaker mixed the new curds in with the old and pressed them together for aging. A few weeks later, he found blue marks, and upon tasting the results, realised that he’d made a promising discovery. The old and new curds don't perfectly meld in the vat, which leaves lots of nooks and crannies for Penicillium glaucum (gorgonzola's defining mold) to grow, giving the cheese its distinct look and taste.





Gorgonzola is an uncooked, straw-white cheese whose green streaks are due to the process of marbling, that is, the formation of mold. It is therefore creamy and soft with a distinctive flavour, slightly spicy for the mild type. The spicy type, whose paste is more herbaceous, is firm and crumbly with a stronger flavour.

The bag of cheese has ripened quicker than expected. The chipmunks are a fan of serendipitous mistakes though and have a new offering for you.

Gorgonzola

Gorgonzola originates in the northern Italian regions of Piedmont and Lombardy, Gorgonzola. Legend has it that a young cheesemaker was distracted by his lover, and accidentally left his cheese curds draining overnight creating a nice home for some lucky mold spores.

Hoping to hide his mistake, the lovestruck cheesemaker mixed the new curds in with the old and pressed them together for aging. A few weeks later, he found blue marks, and upon tasting the results, realised that he’d made a promising discovery. The old and new curds don't perfectly meld in the vat, which leaves lots of nooks and crannies for Penicillium glaucum (gorgonzola's defining mold) to grow, giving the cheese its distinct look and taste.





Gorgonzola is an uncooked, straw-white cheese whose green streaks are due to the process of marbling, that is, the formation of mold. It is therefore creamy and soft with a distinctive flavour, slightly spicy for the mild type. The spicy type, whose paste is more herbaceous, is firm and crumbly with a stronger flavour.

The bag of cheese has ripened quicker than expected. The chipmunks are a fan of serendipitous mistakes though and have a new offering for you.

Gorgonzola

Gorgonzola originates in the northern Italian regions of Piedmont and Lombardy, Gorgonzola. Legend has it that a young cheesemaker was distracted by his lover, and accidentally left his cheese curds draining overnight creating a nice home for some lucky mold spores.

Hoping to hide his mistake, the lovestruck cheesemaker mixed the new curds in with the old and pressed them together for aging. A few weeks later, he found blue marks, and upon tasting the results, realised that he’d made a promising discovery. The old and new curds don't perfectly meld in the vat, which leaves lots of nooks and crannies for Penicillium glaucum (gorgonzola's defining mold) to grow, giving the cheese its distinct look and taste.





Gorgonzola is an uncooked, straw-white cheese whose green streaks are due to the process of marbling, that is, the formation of mold. It is therefore creamy and soft with a distinctive flavour, slightly spicy for the mild type. The spicy type, whose paste is more herbaceous, is firm and crumbly with a stronger flavour.

The bag of cheese has ripened quicker than expected. The chipmunks are a fan of serendipitous mistakes though and have a new offering for you.

Gorgonzola

Gorgonzola originates in the northern Italian regions of Piedmont and Lombardy, Gorgonzola. Legend has it that a young cheesemaker was distracted by his lover, and accidentally left his cheese curds draining overnight creating a nice home for some lucky mold spores.

Hoping to hide his mistake, the lovestruck cheesemaker mixed the new curds in with the old and pressed them together for aging. A few weeks later, he found blue marks, and upon tasting the results, realised that he’d made a promising discovery. The old and new curds don't perfectly meld in the vat, which leaves lots of nooks and crannies for Penicillium glaucum (gorgonzola's defining mold) to grow, giving the cheese its distinct look and taste.





Gorgonzola is an uncooked, straw-white cheese whose green streaks are due to the process of marbling, that is, the formation of mold. It is therefore creamy and soft with a distinctive flavour, slightly spicy for the mild type. The spicy type, whose paste is more herbaceous, is firm and crumbly with a stronger flavour.

The bag of cheese has ripened quicker than expected. The chipmunks are a fan of serendipitous mistakes though and have a new offering for you.

Gorgonzola

Gorgonzola originates in the northern Italian regions of Piedmont and Lombardy, Gorgonzola. Legend has it that a young cheesemaker was distracted by his lover, and accidentally left his cheese curds draining overnight creating a nice home for some lucky mold spores.

Hoping to hide his mistake, the lovestruck cheesemaker mixed the new curds in with the old and pressed them together for aging. A few weeks later, he found blue marks, and upon tasting the results, realised that he’d made a promising discovery. The old and new curds don't perfectly meld in the vat, which leaves lots of nooks and crannies for Penicillium glaucum (gorgonzola's defining mold) to grow, giving the cheese its distinct look and taste.





Gorgonzola is an uncooked, straw-white cheese whose green streaks are due to the process of marbling, that is, the formation of mold. It is therefore creamy and soft with a distinctive flavour, slightly spicy for the mild type. The spicy type, whose paste is more herbaceous, is firm and crumbly with a stronger flavour.

The bag of cheese has ripened quicker than expected. The chipmunks are a fan of serendipitous mistakes though and have a new offering for you.

Gorgonzola

Gorgonzola originates in the northern Italian regions of Piedmont and Lombardy, Gorgonzola. Legend has it that a young cheesemaker was distracted by his lover, and accidentally left his cheese curds draining overnight creating a nice home for some lucky mold spores.

Hoping to hide his mistake, the lovestruck cheesemaker mixed the new curds in with the old and pressed them together for aging. A few weeks later, he found blue marks, and upon tasting the results, realised that he’d made a promising discovery. The old and new curds don't perfectly meld in the vat, which leaves lots of nooks and crannies for Penicillium glaucum (gorgonzola's defining mold) to grow, giving the cheese its distinct look and taste.





Gorgonzola is an uncooked, straw-white cheese whose green streaks are due to the process of marbling, that is, the formation of mold. It is therefore creamy and soft with a distinctive flavour, slightly spicy for the mild type. The spicy type, whose paste is more herbaceous, is firm and crumbly with a stronger flavour.

The bag of cheese has ripened quicker than expected. The chipmunks are a fan of serendipitous mistakes though and have a new offering for you.

Gorgonzola

Gorgonzola originates in the northern Italian regions of Piedmont and Lombardy, Gorgonzola. Legend has it that a young cheesemaker was distracted by his lover, and accidentally left his cheese curds draining overnight creating a nice home for some lucky mold spores.

Hoping to hide his mistake, the lovestruck cheesemaker mixed the new curds in with the old and pressed them together for aging. A few weeks later, he found blue marks, and upon tasting the results, realised that he’d made a promising discovery. The old and new curds don't perfectly meld in the vat, which leaves lots of nooks and crannies for Penicillium glaucum (gorgonzola's defining mold) to grow, giving the cheese its distinct look and taste.





Gorgonzola is an uncooked, straw-white cheese whose green streaks are due to the process of marbling, that is, the formation of mold. It is therefore creamy and soft with a distinctive flavour, slightly spicy for the mild type. The spicy type, whose paste is more herbaceous, is firm and crumbly with a stronger flavour.

The bag of cheese has ripened quicker than expected. The chipmunks are a fan of serendipitous mistakes though and have a new offering for you.

Gorgonzola

Gorgonzola originates in the northern Italian regions of Piedmont and Lombardy, Gorgonzola. Legend has it that a young cheesemaker was distracted by his lover, and accidentally left his cheese curds draining overnight creating a nice home for some lucky mold spores.

Hoping to hide his mistake, the lovestruck cheesemaker mixed the new curds in with the old and pressed them together for aging. A few weeks later, he found blue marks, and upon tasting the results, realised that he’d made a promising discovery. The old and new curds don't perfectly meld in the vat, which leaves lots of nooks and crannies for Penicillium glaucum (gorgonzola's defining mold) to grow, giving the cheese its distinct look and taste.





Gorgonzola is an uncooked, straw-white cheese whose green streaks are due to the process of marbling, that is, the formation of mold. It is therefore creamy and soft with a distinctive flavour, slightly spicy for the mild type. The spicy type, whose paste is more herbaceous, is firm and crumbly with a stronger flavour.

The bag of cheese has ripened quicker than expected. The chipmunks are a fan of serendipitous mistakes though and have a new offering for you.

Gorgonzola

Gorgonzola originates in the northern Italian regions of Piedmont and Lombardy, Gorgonzola. Legend has it that a young cheesemaker was distracted by his lover, and accidentally left his cheese curds draining overnight creating a nice home for some lucky mold spores.

Hoping to hide his mistake, the lovestruck cheesemaker mixed the new curds in with the old and pressed them together for aging. A few weeks later, he found blue marks, and upon tasting the results, realised that he’d made a promising discovery. The old and new curds don't perfectly meld in the vat, which leaves lots of nooks and crannies for Penicillium glaucum (gorgonzola's defining mold) to grow, giving the cheese its distinct look and taste.





Gorgonzola is an uncooked, straw-white cheese whose green streaks are due to the process of marbling, that is, the formation of mold. It is therefore creamy and soft with a distinctive flavour, slightly spicy for the mild type. The spicy type, whose paste is more herbaceous, is firm and crumbly with a stronger flavour.

The bag of cheese has ripened quicker than expected. The chipmunks are a fan of serendipitous mistakes though and have a new offering for you.

Gorgonzola

Gorgonzola originates in the northern Italian regions of Piedmont and Lombardy, Gorgonzola. Legend has it that a young cheesemaker was distracted by his lover, and accidentally left his cheese curds draining overnight creating a nice home for some lucky mold spores.

Hoping to hide his mistake, the lovestruck cheesemaker mixed the new curds in with the old and pressed them together for aging. A few weeks later, he found blue marks, and upon tasting the results, realised that he’d made a promising discovery. The old and new curds don't perfectly meld in the vat, which leaves lots of nooks and crannies for Penicillium glaucum (gorgonzola's defining mold) to grow, giving the cheese its distinct look and taste.





Gorgonzola is an uncooked, straw-white cheese whose green streaks are due to the process of marbling, that is, the formation of mold. It is therefore creamy and soft with a distinctive flavour, slightly spicy for the mild type. The spicy type, whose paste is more herbaceous, is firm and crumbly with a stronger flavour.

The bag of cheese has ripened quicker than expected. The chipmunks are a fan of serendipitous mistakes though and have a new offering for you.

Gorgonzola

Gorgonzola originates in the northern Italian regions of Piedmont and Lombardy, Gorgonzola. Legend has it that a young cheesemaker was distracted by his lover, and accidentally left his cheese curds draining overnight creating a nice home for some lucky mold spores.

Hoping to hide his mistake, the lovestruck cheesemaker mixed the new curds in with the old and pressed them together for aging. A few weeks later, he found blue marks, and upon tasting the results, realised that he’d made a promising discovery. The old and new curds don't perfectly meld in the vat, which leaves lots of nooks and crannies for Penicillium glaucum (gorgonzola's defining mold) to grow, giving the cheese its distinct look and taste.





Gorgonzola is an uncooked, straw-white cheese whose green streaks are due to the process of marbling, that is, the formation of mold. It is therefore creamy and soft with a distinctive flavour, slightly spicy for the mild type. The spicy type, whose paste is more herbaceous, is firm and crumbly with a stronger flavour.

As it's been long enough to eat all of the last batch of cheese, the Chipmunks shout "think fast" and toss a literal bag of cheese into the tower.

Bouhezza

Bouhezza is a type of ripened cheese that has traditionally been prepared by the Chaouia community of the Aurès Mountains in Algeria. Although traditional cheese-making calls for the use of a chekoua (a specially designed goatskin or sheepskin bag), cloth fabric is nowadays more commonly used in the production of this cheese.





Produced between March and June, this cheese is made from raw goat’s or sheep’s milk (today also with cow’s milk), with the addition of lben (fermented milk), salt, and additional raw milk. Ripening usually takes from several weeks up to 2 or 3 months, and red chili powder is sometimes added for spiciness.

As it's been long enough to eat all of the last batch of cheese, the Chipmunks shout "think fast" and toss a literal bag of cheese into the tower.

Bouhezza

Bouhezza is a type of ripened cheese that has traditionally been prepared by the Chaouia community of the Aurès Mountains in Algeria. Although traditional cheese-making calls for the use of a chekoua (a specially designed goatskin or sheepskin bag), cloth fabric is nowadays more commonly used in the production of this cheese.





Produced between March and June, this cheese is made from raw goat’s or sheep’s milk (today also with cow’s milk), with the addition of lben (fermented milk), salt, and additional raw milk. Ripening usually takes from several weeks up to 2 or 3 months, and red chili powder is sometimes added for spiciness.

As it's been long enough to eat all of the last batch of cheese, the Chipmunks shout "think fast" and toss a literal bag of cheese into the tower.

Bouhezza

Bouhezza is a type of ripened cheese that has traditionally been prepared by the Chaouia community of the Aurès Mountains in Algeria. Although traditional cheese-making calls for the use of a chekoua (a specially designed goatskin or sheepskin bag), cloth fabric is nowadays more commonly used in the production of this cheese.





Produced between March and June, this cheese is made from raw goat’s or sheep’s milk (today also with cow’s milk), with the addition of lben (fermented milk), salt, and additional raw milk. Ripening usually takes from several weeks up to 2 or 3 months, and red chili powder is sometimes added for spiciness.

As it's been long enough to eat all of the last batch of cheese, the Chipmunks shout "think fast" and toss a literal bag of cheese into the tower.

Bouhezza

Bouhezza is a type of ripened cheese that has traditionally been prepared by the Chaouia community of the Aurès Mountains in Algeria. Although traditional cheese-making calls for the use of a chekoua (a specially designed goatskin or sheepskin bag), cloth fabric is nowadays more commonly used in the production of this cheese.





Produced between March and June, this cheese is made from raw goat’s or sheep’s milk (today also with cow’s milk), with the addition of lben (fermented milk), salt, and additional raw milk. Ripening usually takes from several weeks up to 2 or 3 months, and red chili powder is sometimes added for spiciness.

As it's been long enough to eat all of the last batch of cheese, the Chipmunks shout "think fast" and toss a literal bag of cheese into the tower.

Bouhezza

Bouhezza is a type of ripened cheese that has traditionally been prepared by the Chaouia community of the Aurès Mountains in Algeria. Although traditional cheese-making calls for the use of a chekoua (a specially designed goatskin or sheepskin bag), cloth fabric is nowadays more commonly used in the production of this cheese.





Produced between March and June, this cheese is made from raw goat’s or sheep’s milk (today also with cow’s milk), with the addition of lben (fermented milk), salt, and additional raw milk. Ripening usually takes from several weeks up to 2 or 3 months, and red chili powder is sometimes added for spiciness.

As it's been long enough to eat all of the last batch of cheese, the Chipmunks shout "think fast" and toss a literal bag of cheese into the tower.

Bouhezza

Bouhezza is a type of ripened cheese that has traditionally been prepared by the Chaouia community of the Aurès Mountains in Algeria. Although traditional cheese-making calls for the use of a chekoua (a specially designed goatskin or sheepskin bag), cloth fabric is nowadays more commonly used in the production of this cheese.





Produced between March and June, this cheese is made from raw goat’s or sheep’s milk (today also with cow’s milk), with the addition of lben (fermented milk), salt, and additional raw milk. Ripening usually takes from several weeks up to 2 or 3 months, and red chili powder is sometimes added for spiciness.

As it's been long enough to eat all of the last batch of cheese, the Chipmunks shout "think fast" and toss a literal bag of cheese into the tower.

Bouhezza

Bouhezza is a type of ripened cheese that has traditionally been prepared by the Chaouia community of the Aurès Mountains in Algeria. Although traditional cheese-making calls for the use of a chekoua (a specially designed goatskin or sheepskin bag), cloth fabric is nowadays more commonly used in the production of this cheese.





Produced between March and June, this cheese is made from raw goat’s or sheep’s milk (today also with cow’s milk), with the addition of lben (fermented milk), salt, and additional raw milk. Ripening usually takes from several weeks up to 2 or 3 months, and red chili powder is sometimes added for spiciness.