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

The Chipmunks have had enough of the smell and want Mel's cheese out! These even come on a stick, so helpful in launching into the towers.

Queijo Coalho

Queijo (de) coalho is a traditional Brazilian cheese produced in Northeastern Brazil. Handcrafted coalho is mainly produced from raw cow's milk, but commercially produced versions are made from pasteurised cow's milk.





Queijo coalho is a firm, lightweight yellowish-white cheese with an elastic texture. It is a salty cheese with a slightly acidic taste, and it is known for its "squeaky" texture when bitten into. On the beaches of Brazil, you get coalho cheese as a cheap snack where it is cooked over a charcoal grill, often with a sprinkling of oregano or garlic-flavoured sauce.

The Chipmunks have had enough of the smell and want Mel's cheese out! These even come on a stick, so helpful in launching into the towers.

Queijo Coalho

Queijo (de) coalho is a traditional Brazilian cheese produced in Northeastern Brazil. Handcrafted coalho is mainly produced from raw cow's milk, but commercially produced versions are made from pasteurised cow's milk.





Queijo coalho is a firm, lightweight yellowish-white cheese with an elastic texture. It is a salty cheese with a slightly acidic taste, and it is known for its "squeaky" texture when bitten into. On the beaches of Brazil, you get coalho cheese as a cheap snack where it is cooked over a charcoal grill, often with a sprinkling of oregano or garlic-flavoured sauce.

The Chipmunks have had enough of the smell and want Mel's cheese out! These even come on a stick, so helpful in launching into the towers.

Queijo Coalho

Queijo (de) coalho is a traditional Brazilian cheese produced in Northeastern Brazil. Handcrafted coalho is mainly produced from raw cow's milk, but commercially produced versions are made from pasteurised cow's milk.





Queijo coalho is a firm, lightweight yellowish-white cheese with an elastic texture. It is a salty cheese with a slightly acidic taste, and it is known for its "squeaky" texture when bitten into. On the beaches of Brazil, you get coalho cheese as a cheap snack where it is cooked over a charcoal grill, often with a sprinkling of oregano or garlic-flavoured sauce.

The Chipmunks have had enough of the smell and want Mel's cheese out! These even come on a stick, so helpful in launching into the towers.

Queijo Coalho

Queijo (de) coalho is a traditional Brazilian cheese produced in Northeastern Brazil. Handcrafted coalho is mainly produced from raw cow's milk, but commercially produced versions are made from pasteurised cow's milk.





Queijo coalho is a firm, lightweight yellowish-white cheese with an elastic texture. It is a salty cheese with a slightly acidic taste, and it is known for its "squeaky" texture when bitten into. On the beaches of Brazil, you get coalho cheese as a cheap snack where it is cooked over a charcoal grill, often with a sprinkling of oregano or garlic-flavoured sauce.

The Chipmunks have had enough of the smell and want Mel's cheese out! These even come on a stick, so helpful in launching into the towers.

Queijo Coalho

Queijo (de) coalho is a traditional Brazilian cheese produced in Northeastern Brazil. Handcrafted coalho is mainly produced from raw cow's milk, but commercially produced versions are made from pasteurised cow's milk.





Queijo coalho is a firm, lightweight yellowish-white cheese with an elastic texture. It is a salty cheese with a slightly acidic taste, and it is known for its "squeaky" texture when bitten into. On the beaches of Brazil, you get coalho cheese as a cheap snack where it is cooked over a charcoal grill, often with a sprinkling of oregano or garlic-flavoured sauce.

The Chipmunks have had enough of the smell and want Mel's cheese out! These even come on a stick, so helpful in launching into the towers.

Queijo Coalho

Queijo (de) coalho is a traditional Brazilian cheese produced in Northeastern Brazil. Handcrafted coalho is mainly produced from raw cow's milk, but commercially produced versions are made from pasteurised cow's milk.





Queijo coalho is a firm, lightweight yellowish-white cheese with an elastic texture. It is a salty cheese with a slightly acidic taste, and it is known for its "squeaky" texture when bitten into. On the beaches of Brazil, you get coalho cheese as a cheap snack where it is cooked over a charcoal grill, often with a sprinkling of oregano or garlic-flavoured sauce.

The Chipmunks have had enough of the smell and want Mel's cheese out! These even come on a stick, so helpful in launching into the towers.

Queijo Coalho

Queijo (de) coalho is a traditional Brazilian cheese produced in Northeastern Brazil. Handcrafted coalho is mainly produced from raw cow's milk, but commercially produced versions are made from pasteurised cow's milk.





Queijo coalho is a firm, lightweight yellowish-white cheese with an elastic texture. It is a salty cheese with a slightly acidic taste, and it is known for its "squeaky" texture when bitten into. On the beaches of Brazil, you get coalho cheese as a cheap snack where it is cooked over a charcoal grill, often with a sprinkling of oregano or garlic-flavoured sauce.

The Chipmunks have had enough of the smell and want Mel's cheese out! These even come on a stick, so helpful in launching into the towers.

Queijo Coalho

Queijo (de) coalho is a traditional Brazilian cheese produced in Northeastern Brazil. Handcrafted coalho is mainly produced from raw cow's milk, but commercially produced versions are made from pasteurised cow's milk.





Queijo coalho is a firm, lightweight yellowish-white cheese with an elastic texture. It is a salty cheese with a slightly acidic taste, and it is known for its "squeaky" texture when bitten into. On the beaches of Brazil, you get coalho cheese as a cheap snack where it is cooked over a charcoal grill, often with a sprinkling of oregano or garlic-flavoured sauce.

The Chipmunks have had enough of the smell and want Mel's cheese out! These even come on a stick, so helpful in launching into the towers.

Queijo Coalho

Queijo (de) coalho is a traditional Brazilian cheese produced in Northeastern Brazil. Handcrafted coalho is mainly produced from raw cow's milk, but commercially produced versions are made from pasteurised cow's milk.





Queijo coalho is a firm, lightweight yellowish-white cheese with an elastic texture. It is a salty cheese with a slightly acidic taste, and it is known for its "squeaky" texture when bitten into. On the beaches of Brazil, you get coalho cheese as a cheap snack where it is cooked over a charcoal grill, often with a sprinkling of oregano or garlic-flavoured sauce.

The Chipmunks have had enough of the smell and want Mel's cheese out! These even come on a stick, so helpful in launching into the towers.

Queijo Coalho

Queijo (de) coalho is a traditional Brazilian cheese produced in Northeastern Brazil. Handcrafted coalho is mainly produced from raw cow's milk, but commercially produced versions are made from pasteurised cow's milk.





Queijo coalho is a firm, lightweight yellowish-white cheese with an elastic texture. It is a salty cheese with a slightly acidic taste, and it is known for its "squeaky" texture when bitten into. On the beaches of Brazil, you get coalho cheese as a cheap snack where it is cooked over a charcoal grill, often with a sprinkling of oregano or garlic-flavoured sauce.

The chipmunks have eaten enough pizza and decided it was time to lob a Hungarian favourite through your window.

Pálpusztai

The production of Pálpiusztai cheese originated as a family business in Győr-Ménfőcsanak since the beginning of the 20th century. It is one of the few traditional Hungarian cheeses, although its history does not go back too far yet.





Pálpusztai cheese is famous for its characteristically strong, piquant, slightly ammoniacal bouquet, which is characteristic of all smear-ripened cheeses. The cheese dough is soft, with at most a few small fermentation or curd holes. Its flavour develops during ripening, and it may become runny during storage.

The chipmunks have eaten enough pizza and decided it was time to lob a Hungarian favourite through your window.

Pálpusztai

The production of Pálpiusztai cheese originated as a family business in Győr-Ménfőcsanak since the beginning of the 20th century. It is one of the few traditional Hungarian cheeses, although its history does not go back too far yet.





Pálpusztai cheese is famous for its characteristically strong, piquant, slightly ammoniacal bouquet, which is characteristic of all smear-ripened cheeses. The cheese dough is soft, with at most a few small fermentation or curd holes. Its flavour develops during ripening, and it may become runny during storage.

The chipmunks have eaten enough pizza and decided it was time to lob a Hungarian favourite through your window.

Pálpusztai

The production of Pálpiusztai cheese originated as a family business in Győr-Ménfőcsanak since the beginning of the 20th century. It is one of the few traditional Hungarian cheeses, although its history does not go back too far yet.





Pálpusztai cheese is famous for its characteristically strong, piquant, slightly ammoniacal bouquet, which is characteristic of all smear-ripened cheeses. The cheese dough is soft, with at most a few small fermentation or curd holes. Its flavour develops during ripening, and it may become runny during storage.

The chipmunks have eaten enough pizza and decided it was time to lob a Hungarian favourite through your window.

Pálpusztai

The production of Pálpiusztai cheese originated as a family business in Győr-Ménfőcsanak since the beginning of the 20th century. It is one of the few traditional Hungarian cheeses, although its history does not go back too far yet.





Pálpusztai cheese is famous for its characteristically strong, piquant, slightly ammoniacal bouquet, which is characteristic of all smear-ripened cheeses. The cheese dough is soft, with at most a few small fermentation or curd holes. Its flavour develops during ripening, and it may become runny during storage.

The chipmunks have eaten enough pizza and decided it was time to lob a Hungarian favourite through your window.

Pálpusztai

The production of Pálpiusztai cheese originated as a family business in Győr-Ménfőcsanak since the beginning of the 20th century. It is one of the few traditional Hungarian cheeses, although its history does not go back too far yet.





Pálpusztai cheese is famous for its characteristically strong, piquant, slightly ammoniacal bouquet, which is characteristic of all smear-ripened cheeses. The cheese dough is soft, with at most a few small fermentation or curd holes. Its flavour develops during ripening, and it may become runny during storage.

The chipmunks have eaten enough pizza and decided it was time to lob a Hungarian favourite through your window.

Pálpusztai

The production of Pálpiusztai cheese originated as a family business in Győr-Ménfőcsanak since the beginning of the 20th century. It is one of the few traditional Hungarian cheeses, although its history does not go back too far yet.





Pálpusztai cheese is famous for its characteristically strong, piquant, slightly ammoniacal bouquet, which is characteristic of all smear-ripened cheeses. The cheese dough is soft, with at most a few small fermentation or curd holes. Its flavour develops during ripening, and it may become runny during storage.

The chipmunks have eaten enough pizza and decided it was time to lob a Hungarian favourite through your window.

Pálpusztai

The production of Pálpiusztai cheese originated as a family business in Győr-Ménfőcsanak since the beginning of the 20th century. It is one of the few traditional Hungarian cheeses, although its history does not go back too far yet.





Pálpusztai cheese is famous for its characteristically strong, piquant, slightly ammoniacal bouquet, which is characteristic of all smear-ripened cheeses. The cheese dough is soft, with at most a few small fermentation or curd holes. Its flavour develops during ripening, and it may become runny during storage.

The chipmunks have eaten enough pizza and decided it was time to lob a Hungarian favourite through your window.

Pálpusztai

The production of Pálpiusztai cheese originated as a family business in Győr-Ménfőcsanak since the beginning of the 20th century. It is one of the few traditional Hungarian cheeses, although its history does not go back too far yet.





Pálpusztai cheese is famous for its characteristically strong, piquant, slightly ammoniacal bouquet, which is characteristic of all smear-ripened cheeses. The cheese dough is soft, with at most a few small fermentation or curd holes. Its flavour develops during ripening, and it may become runny during storage.

The chipmunks have eaten enough pizza and decided it was time to lob a Hungarian favourite through your window.

Pálpusztai

The production of Pálpiusztai cheese originated as a family business in Győr-Ménfőcsanak since the beginning of the 20th century. It is one of the few traditional Hungarian cheeses, although its history does not go back too far yet.





Pálpusztai cheese is famous for its characteristically strong, piquant, slightly ammoniacal bouquet, which is characteristic of all smear-ripened cheeses. The cheese dough is soft, with at most a few small fermentation or curd holes. Its flavour develops during ripening, and it may become runny during storage.

The chipmunks have eaten enough pizza and decided it was time to lob a Hungarian favourite through your window.

Pálpusztai

The production of Pálpiusztai cheese originated as a family business in Győr-Ménfőcsanak since the beginning of the 20th century. It is one of the few traditional Hungarian cheeses, although its history does not go back too far yet.





Pálpusztai cheese is famous for its characteristically strong, piquant, slightly ammoniacal bouquet, which is characteristic of all smear-ripened cheeses. The cheese dough is soft, with at most a few small fermentation or curd holes. Its flavour develops during ripening, and it may become runny during storage.