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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.
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 Berry Pickers by Amanda Peters - Indigenous Peoples Themed BOM June 2025 (starts 16 Jun)
(242 new)
Jun 14, 2025 04:26AM
DQs have been allocated. Apols for poor formatting - forgot I was going to be without laptop this weekend, will tidy up on Monday
Also apols for no name, same reason with added laziness! We are all adults and seasoned pros at this, so mentally insert the first volunteer named, or whoever (named) you are switching with.
Enjoy!
Jun 14, 2025 12:30AM
The chipmunks enjoyed their trip to Bruny Island, but forgot it was winter down under and they got a bit cold!! So back to Italy and they have thrown some Mozzarella into your Tower!!Mozzarella
Mozzarella cheese originated in Italy, mainly in the region of Campania, which includes cities like Naples. It has been produced in this region for centuries, using traditional methods handed down through generations.
Mozzarella cheese is a popular type of cheese known for its smooth, creamy texture and mild flavour. It is commonly used in Italian cuisine, particularly pizza, pasta, and salads. It is a semi-soft cheese made using cow's milk or buffalo milk, but some variations are made from goat or sheep milk as well.
The chipmunks enjoyed their trip to Bruny Island, but forgot it was winter down under and they got a bit cold!! So back to Italy and they have thrown some Mozzarella into your Tower!!Mozzarella
Mozzarella cheese originated in Italy, mainly in the region of Campania, which includes cities like Naples. It has been produced in this region for centuries, using traditional methods handed down through generations.
Mozzarella cheese is a popular type of cheese known for its smooth, creamy texture and mild flavour. It is commonly used in Italian cuisine, particularly pizza, pasta, and salads. It is a semi-soft cheese made using cow's milk or buffalo milk, but some variations are made from goat or sheep milk as well.
