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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.
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.
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.
Pont l'Évêque has been knocked out of the tower by the Chipmunks of Chaos lobbing a new cheese through your window!Lincolnshire Poacher
Lincolnshire Poacher originates in the heart of the Lincolnshire Wolds on a family farm where it is still produced today. It is made using traditional methods and unpasteurised cow's milk coming from the family's own herd of cows.
Lincolnshire Poacher is a hard, mature cheese that is somewhere between a cheddar and a Swiss mountain cheese. It is a hard pressed, full-fat cheese – rich herbaceous notes linger on the palate. The flavour and texture of the cheese varies both daily and seasonally depending on time of year, stage of lactation, weather and an infinite number of other factors.
Pont l'Évêque has been knocked out of the tower by the Chipmunks of Chaos lobbing a new cheese through your window!Lincolnshire Poacher
Lincolnshire Poacher originates in the heart of the Lincolnshire Wolds on a family farm where it is still produced today. It is made using traditional methods and unpasteurised cow's milk coming from the family's own herd of cows.
Lincolnshire Poacher is a hard, mature cheese that is somewhere between a cheddar and a Swiss mountain cheese. It is a hard pressed, full-fat cheese – rich herbaceous notes linger on the palate. The flavour and texture of the cheese varies both daily and seasonally depending on time of year, stage of lactation, weather and an infinite number of other factors.
Pont l'Évêque has been knocked out of the tower by the Chipmunks of Chaos lobbing a new cheese through your window!Lincolnshire Poacher
Lincolnshire Poacher originates in the heart of the Lincolnshire Wolds on a family farm where it is still produced today. It is made using traditional methods and unpasteurised cow's milk coming from the family's own herd of cows.
Lincolnshire Poacher is a hard, mature cheese that is somewhere between a cheddar and a Swiss mountain cheese. It is a hard pressed, full-fat cheese – rich herbaceous notes linger on the palate. The flavour and texture of the cheese varies both daily and seasonally depending on time of year, stage of lactation, weather and an infinite number of other factors.
