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The Chipmunks have done with Vieux Boulogne and thrown in a strange clay pot...Yeghegnadzor
Yeghegnadzor, also known as Horats panir, or "buried cheese", is a traditional Armenian semi-soft cheese originating from the town of Yeghegnadzor in the Vayots Dzor Province of Armenia. The name horats panir refers to the method of maturation — the cheese is stored in clay vessels that are buried in the ground. It has a distinct flavour - sharp, salty and rich.
The cheese is made from pasteurized cow's or goat's milk, or a mixture of both. During production, local mountain herbs, roots, and seeds are added to the milk. These additions are included both in the starter culture and directly into the curd. The mixture is placed in individual clay pots, which are then buried in mountainous terrain. The cheese is aged for at least six months.
The Chipmunks have done with Vieux Boulogne and thrown in a strange clay pot...Yeghegnadzor
Yeghegnadzor, also known as Horats panir, or "buried cheese", is a traditional Armenian semi-soft cheese originating from the town of Yeghegnadzor in the Vayots Dzor Province of Armenia. The name horats panir refers to the method of maturation — the cheese is stored in clay vessels that are buried in the ground. It has a distinct flavour - sharp, salty and rich.
The cheese is made from pasteurized cow's or goat's milk, or a mixture of both. During production, local mountain herbs, roots, and seeds are added to the milk. These additions are included both in the starter culture and directly into the curd. The mixture is placed in individual clay pots, which are then buried in mountainous terrain. The cheese is aged for at least six months.
The Chipmunks have done with Vieux Boulogne and thrown in a strange clay pot...Yeghegnadzor
Yeghegnadzor, also known as Horats panir, or "buried cheese", is a traditional Armenian semi-soft cheese originating from the town of Yeghegnadzor in the Vayots Dzor Province of Armenia. The name horats panir refers to the method of maturation — the cheese is stored in clay vessels that are buried in the ground. It has a distinct flavour - sharp, salty and rich.
The cheese is made from pasteurized cow's or goat's milk, or a mixture of both. During production, local mountain herbs, roots, and seeds are added to the milk. These additions are included both in the starter culture and directly into the curd. The mixture is placed in individual clay pots, which are then buried in mountainous terrain. The cheese is aged for at least six months.
The Chipmunks have done with Vieux Boulogne and thrown in a strange clay pot...Yeghegnadzor
Yeghegnadzor, also known as Horats panir, or "buried cheese", is a traditional Armenian semi-soft cheese originating from the town of Yeghegnadzor in the Vayots Dzor Province of Armenia. The name horats panir refers to the method of maturation — the cheese is stored in clay vessels that are buried in the ground. It has a distinct flavour - sharp, salty and rich.
The cheese is made from pasteurized cow's or goat's milk, or a mixture of both. During production, local mountain herbs, roots, and seeds are added to the milk. These additions are included both in the starter culture and directly into the curd. The mixture is placed in individual clay pots, which are then buried in mountainous terrain. The cheese is aged for at least six months.
The Chipmunks have done with Vieux Boulogne and thrown in a strange clay pot...Yeghegnadzor
Yeghegnadzor, also known as Horats panir, or "buried cheese", is a traditional Armenian semi-soft cheese originating from the town of Yeghegnadzor in the Vayots Dzor Province of Armenia. The name horats panir refers to the method of maturation — the cheese is stored in clay vessels that are buried in the ground. It has a distinct flavour - sharp, salty and rich.
The cheese is made from pasteurized cow's or goat's milk, or a mixture of both. During production, local mountain herbs, roots, and seeds are added to the milk. These additions are included both in the starter culture and directly into the curd. The mixture is placed in individual clay pots, which are then buried in mountainous terrain. The cheese is aged for at least six months.
The Chipmunks have done with Vieux Boulogne and thrown in a strange clay pot...Yeghegnadzor
Yeghegnadzor, also known as Horats panir, or "buried cheese", is a traditional Armenian semi-soft cheese originating from the town of Yeghegnadzor in the Vayots Dzor Province of Armenia. The name horats panir refers to the method of maturation — the cheese is stored in clay vessels that are buried in the ground. It has a distinct flavour - sharp, salty and rich.
The cheese is made from pasteurized cow's or goat's milk, or a mixture of both. During production, local mountain herbs, roots, and seeds are added to the milk. These additions are included both in the starter culture and directly into the curd. The mixture is placed in individual clay pots, which are then buried in mountainous terrain. The cheese is aged for at least six months.
The Chipmunks have done with Vieux Boulogne and thrown in a strange clay pot...Yeghegnadzor
Yeghegnadzor, also known as Horats panir, or "buried cheese", is a traditional Armenian semi-soft cheese originating from the town of Yeghegnadzor in the Vayots Dzor Province of Armenia. The name horats panir refers to the method of maturation — the cheese is stored in clay vessels that are buried in the ground. It has a distinct flavour - sharp, salty and rich.
The cheese is made from pasteurized cow's or goat's milk, or a mixture of both. During production, local mountain herbs, roots, and seeds are added to the milk. These additions are included both in the starter culture and directly into the curd. The mixture is placed in individual clay pots, which are then buried in mountainous terrain. The cheese is aged for at least six months.
The Chipmunks have done with Vieux Boulogne and thrown in a strange clay pot...Yeghegnadzor
Yeghegnadzor, also known as Horats panir, or "buried cheese", is a traditional Armenian semi-soft cheese originating from the town of Yeghegnadzor in the Vayots Dzor Province of Armenia. The name horats panir refers to the method of maturation — the cheese is stored in clay vessels that are buried in the ground. It has a distinct flavour - sharp, salty and rich.
The cheese is made from pasteurized cow's or goat's milk, or a mixture of both. During production, local mountain herbs, roots, and seeds are added to the milk. These additions are included both in the starter culture and directly into the curd. The mixture is placed in individual clay pots, which are then buried in mountainous terrain. The cheese is aged for at least six months.
The Chipmunks have done with Vieux Boulogne and thrown in a strange clay pot...Yeghegnadzor
Yeghegnadzor, also known as Horats panir, or "buried cheese", is a traditional Armenian semi-soft cheese originating from the town of Yeghegnadzor in the Vayots Dzor Province of Armenia. The name horats panir refers to the method of maturation — the cheese is stored in clay vessels that are buried in the ground. It has a distinct flavour - sharp, salty and rich.
The cheese is made from pasteurized cow's or goat's milk, or a mixture of both. During production, local mountain herbs, roots, and seeds are added to the milk. These additions are included both in the starter culture and directly into the curd. The mixture is placed in individual clay pots, which are then buried in mountainous terrain. The cheese is aged for at least six months.
The Chipmunks have done with Vieux Boulogne and thrown in a strange clay pot...Yeghegnadzor
Yeghegnadzor, also known as Horats panir, or "buried cheese", is a traditional Armenian semi-soft cheese originating from the town of Yeghegnadzor in the Vayots Dzor Province of Armenia. The name horats panir refers to the method of maturation — the cheese is stored in clay vessels that are buried in the ground. It has a distinct flavour - sharp, salty and rich.
The cheese is made from pasteurized cow's or goat's milk, or a mixture of both. During production, local mountain herbs, roots, and seeds are added to the milk. These additions are included both in the starter culture and directly into the curd. The mixture is placed in individual clay pots, which are then buried in mountainous terrain. The cheese is aged for at least six months.
Jackie's sign up was adjusted to 25 per information provided by the captains. Everyone else's was left at their original sign up level.The member tab was updated accordingly.
Priya and Namita can use books finished from today forward that meet the TT requirements (including start dates).
Happy Reading!
Team Leaning Tower of PisaPlease welcome new team members Priya Prakash and Namita to your team!
The Chipmunks polished off the last cheese quickly but are still hungry!Vieux Boulogne
Vieux Boulogne is a French cheese originating in the Pas-de-Calais area that is famous for being one of the smelliest cheeses ever - a cloying blend of rotten leeks and farmyard pong.
Vieux Boulogne achieves its unique potency from having its rind washed in beer. The interaction of bacteria in the brew with the cow’s milk enzymes of the skin eventually releases its tell-tale whiffs. The cheese’s bark is far worse than its bite and beneath the stinky rind is a smooth and pleasantly mellow cheese.
The Chipmunks polished off the last cheese quickly but are still hungry!Vieux Boulogne
Vieux Boulogne is a French cheese originating in the Pas-de-Calais area that is famous for being one of the smelliest cheeses ever - a cloying blend of rotten leeks and farmyard pong.
Vieux Boulogne achieves its unique potency from having its rind washed in beer. The interaction of bacteria in the brew with the cow’s milk enzymes of the skin eventually releases its tell-tale whiffs. The cheese’s bark is far worse than its bite and beneath the stinky rind is a smooth and pleasantly mellow cheese.
The Chipmunks polished off the last cheese quickly but are still hungry!Vieux Boulogne
Vieux Boulogne is a French cheese originating in the Pas-de-Calais area that is famous for being one of the smelliest cheeses ever - a cloying blend of rotten leeks and farmyard pong.
Vieux Boulogne achieves its unique potency from having its rind washed in beer. The interaction of bacteria in the brew with the cow’s milk enzymes of the skin eventually releases its tell-tale whiffs. The cheese’s bark is far worse than its bite and beneath the stinky rind is a smooth and pleasantly mellow cheese.
The Chipmunks polished off the last cheese quickly but are still hungry!Vieux Boulogne
Vieux Boulogne is a French cheese originating in the Pas-de-Calais area that is famous for being one of the smelliest cheeses ever - a cloying blend of rotten leeks and farmyard pong.
Vieux Boulogne achieves its unique potency from having its rind washed in beer. The interaction of bacteria in the brew with the cow’s milk enzymes of the skin eventually releases its tell-tale whiffs. The cheese’s bark is far worse than its bite and beneath the stinky rind is a smooth and pleasantly mellow cheese.
The Chipmunks polished off the last cheese quickly but are still hungry!Vieux Boulogne
Vieux Boulogne is a French cheese originating in the Pas-de-Calais area that is famous for being one of the smelliest cheeses ever - a cloying blend of rotten leeks and farmyard pong.
Vieux Boulogne achieves its unique potency from having its rind washed in beer. The interaction of bacteria in the brew with the cow’s milk enzymes of the skin eventually releases its tell-tale whiffs. The cheese’s bark is far worse than its bite and beneath the stinky rind is a smooth and pleasantly mellow cheese.
The Chipmunks polished off the last cheese quickly but are still hungry!Vieux Boulogne
Vieux Boulogne is a French cheese originating in the Pas-de-Calais area that is famous for being one of the smelliest cheeses ever - a cloying blend of rotten leeks and farmyard pong.
Vieux Boulogne achieves its unique potency from having its rind washed in beer. The interaction of bacteria in the brew with the cow’s milk enzymes of the skin eventually releases its tell-tale whiffs. The cheese’s bark is far worse than its bite and beneath the stinky rind is a smooth and pleasantly mellow cheese.
The Chipmunks polished off the last cheese quickly but are still hungry!Vieux Boulogne
Vieux Boulogne is a French cheese originating in the Pas-de-Calais area that is famous for being one of the smelliest cheeses ever - a cloying blend of rotten leeks and farmyard pong.
Vieux Boulogne achieves its unique potency from having its rind washed in beer. The interaction of bacteria in the brew with the cow’s milk enzymes of the skin eventually releases its tell-tale whiffs. The cheese’s bark is far worse than its bite and beneath the stinky rind is a smooth and pleasantly mellow cheese.
The Chipmunks polished off the last cheese quickly but are still hungry!Vieux Boulogne
Vieux Boulogne is a French cheese originating in the Pas-de-Calais area that is famous for being one of the smelliest cheeses ever - a cloying blend of rotten leeks and farmyard pong.
Vieux Boulogne achieves its unique potency from having its rind washed in beer. The interaction of bacteria in the brew with the cow’s milk enzymes of the skin eventually releases its tell-tale whiffs. The cheese’s bark is far worse than its bite and beneath the stinky rind is a smooth and pleasantly mellow cheese.
