Moderators of NBRC’s Comments (group member since Jan 22, 2011)

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

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.

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.

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.

Dates have been assigned!

If you can't do your date, a listed backup can cover you, if you have no back up or they can't do the date then the next unique team will be up!

Ubriaco al Prosecco has been knocked out of the tower by the Chipmunks of Chaos lobbing a new cheese through your window!

For the Spell-Out: ignore the accents (normal 'E / e' is all you need) and apostrophe.


Pont l'Évêque

Pont l'Évêque originates in Normandy, France and is a cousin of the famous Camembert cheese. Originally, in the 12th century it was called "Angelot" and was used as currency at fairs. Later the name and shapes were changed. It is now sold in wooden boxes with labels depicting the region's beautiful countryside and it comes in four sizes.





Pont l'Évêque has a yellow-y rind that smells strongly of hay and a barn and is smooth to the touch. It has a soft and creamy center, which is dotted with small pockets of air. The flavours are incredibly subtle—especially compared to its smell! The cheese is creamy and features a delicious note of butter and hazelnut.

Ubriaco al Prosecco has been knocked out of the tower by the Chipmunks of Chaos lobbing a new cheese through your window!

For the Spell-Out: ignore the accents (normal 'E / e' is all you need) and apostrophe.


Pont l'Évêque

Pont l'Évêque originates in Normandy, France and is a cousin of the famous Camembert cheese. Originally, in the 12th century it was called "Angelot" and was used as currency at fairs. Later the name and shapes were changed. It is now sold in wooden boxes with labels depicting the region's beautiful countryside and it comes in four sizes.





Pont l'Évêque has a yellow-y rind that smells strongly of hay and a barn and is smooth to the touch. It has a soft and creamy center, which is dotted with small pockets of air. The flavours are incredibly subtle—especially compared to its smell! The cheese is creamy and features a delicious note of butter and hazelnut.

Ubriaco al Prosecco has been knocked out of the tower by the Chipmunks of Chaos lobbing a new cheese through your window!

For the Spell-Out: ignore the accents (normal 'E / e' is all you need) and apostrophe.


Pont l'Évêque

Pont l'Évêque originates in Normandy, France and is a cousin of the famous Camembert cheese. Originally, in the 12th century it was called "Angelot" and was used as currency at fairs. Later the name and shapes were changed. It is now sold in wooden boxes with labels depicting the region's beautiful countryside and it comes in four sizes.





Pont l'Évêque has a yellow-y rind that smells strongly of hay and a barn and is smooth to the touch. It has a soft and creamy center, which is dotted with small pockets of air. The flavours are incredibly subtle—especially compared to its smell! The cheese is creamy and features a delicious note of butter and hazelnut.

Ubriaco al Prosecco has been knocked out of the tower by the Chipmunks of Chaos lobbing a new cheese through your window!

For the Spell-Out: ignore the accents (normal 'E / e' is all you need) and apostrophe.


Pont l'Évêque

Pont l'Évêque originates in Normandy, France and is a cousin of the famous Camembert cheese. Originally, in the 12th century it was called "Angelot" and was used as currency at fairs. Later the name and shapes were changed. It is now sold in wooden boxes with labels depicting the region's beautiful countryside and it comes in four sizes.





Pont l'Évêque has a yellow-y rind that smells strongly of hay and a barn and is smooth to the touch. It has a soft and creamy center, which is dotted with small pockets of air. The flavours are incredibly subtle—especially compared to its smell! The cheese is creamy and features a delicious note of butter and hazelnut.

Ubriaco al Prosecco has been knocked out of the tower by the Chipmunks of Chaos lobbing a new cheese through your window!

For the Spell-Out: ignore the accents (normal 'E / e' is all you need) and apostrophe.


Pont l'Évêque

Pont l'Évêque originates in Normandy, France and is a cousin of the famous Camembert cheese. Originally, in the 12th century it was called "Angelot" and was used as currency at fairs. Later the name and shapes were changed. It is now sold in wooden boxes with labels depicting the region's beautiful countryside and it comes in four sizes.





Pont l'Évêque has a yellow-y rind that smells strongly of hay and a barn and is smooth to the touch. It has a soft and creamy center, which is dotted with small pockets of air. The flavours are incredibly subtle—especially compared to its smell! The cheese is creamy and features a delicious note of butter and hazelnut.

Ubriaco al Prosecco has been knocked out of the tower by the Chipmunks of Chaos lobbing a new cheese through your window!

For the Spell-Out: ignore the accents (normal 'E / e' is all you need) and apostrophe.


Pont l'Évêque

Pont l'Évêque originates in Normandy, France and is a cousin of the famous Camembert cheese. Originally, in the 12th century it was called "Angelot" and was used as currency at fairs. Later the name and shapes were changed. It is now sold in wooden boxes with labels depicting the region's beautiful countryside and it comes in four sizes.





Pont l'Évêque has a yellow-y rind that smells strongly of hay and a barn and is smooth to the touch. It has a soft and creamy center, which is dotted with small pockets of air. The flavours are incredibly subtle—especially compared to its smell! The cheese is creamy and features a delicious note of butter and hazelnut.

Ubriaco al Prosecco has been knocked out of the tower by the Chipmunks of Chaos lobbing a new cheese through your window!

For the Spell-Out: ignore the accents (normal 'E / e' is all you need) and apostrophe.


Pont l'Évêque

Pont l'Évêque originates in Normandy, France and is a cousin of the famous Camembert cheese. Originally, in the 12th century it was called "Angelot" and was used as currency at fairs. Later the name and shapes were changed. It is now sold in wooden boxes with labels depicting the region's beautiful countryside and it comes in four sizes.





Pont l'Évêque has a yellow-y rind that smells strongly of hay and a barn and is smooth to the touch. It has a soft and creamy center, which is dotted with small pockets of air. The flavours are incredibly subtle—especially compared to its smell! The cheese is creamy and features a delicious note of butter and hazelnut.

Ubriaco al Prosecco has been knocked out of the tower by the Chipmunks of Chaos lobbing a new cheese through your window!

For the Spell-Out: ignore the accents (normal 'E / e' is all you need) and apostrophe.


Pont l'Évêque

Pont l'Évêque originates in Normandy, France and is a cousin of the famous Camembert cheese. Originally, in the 12th century it was called "Angelot" and was used as currency at fairs. Later the name and shapes were changed. It is now sold in wooden boxes with labels depicting the region's beautiful countryside and it comes in four sizes.





Pont l'Évêque has a yellow-y rind that smells strongly of hay and a barn and is smooth to the touch. It has a soft and creamy center, which is dotted with small pockets of air. The flavours are incredibly subtle—especially compared to its smell! The cheese is creamy and features a delicious note of butter and hazelnut.

Ubriaco al Prosecco has been knocked out of the tower by the Chipmunks of Chaos lobbing a new cheese through your window!

For the Spell-Out: ignore the accents (normal 'E / e' is all you need) and apostrophe.


Pont l'Évêque

Pont l'Évêque originates in Normandy, France and is a cousin of the famous Camembert cheese. Originally, in the 12th century it was called "Angelot" and was used as currency at fairs. Later the name and shapes were changed. It is now sold in wooden boxes with labels depicting the region's beautiful countryside and it comes in four sizes.





Pont l'Évêque has a yellow-y rind that smells strongly of hay and a barn and is smooth to the touch. It has a soft and creamy center, which is dotted with small pockets of air. The flavours are incredibly subtle—especially compared to its smell! The cheese is creamy and features a delicious note of butter and hazelnut.

Ubriaco al Prosecco has been knocked out of the tower by the Chipmunks of Chaos lobbing a new cheese through your window!

For the Spell-Out: ignore the accents (normal 'E / e' is all you need) and apostrophe.


Pont l'Évêque

Pont l'Évêque originates in Normandy, France and is a cousin of the famous Camembert cheese. Originally, in the 12th century it was called "Angelot" and was used as currency at fairs. Later the name and shapes were changed. It is now sold in wooden boxes with labels depicting the region's beautiful countryside and it comes in four sizes.





Pont l'Évêque has a yellow-y rind that smells strongly of hay and a barn and is smooth to the touch. It has a soft and creamy center, which is dotted with small pockets of air. The flavours are incredibly subtle—especially compared to its smell! The cheese is creamy and features a delicious note of butter and hazelnut.