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Boing, Boing goes the new cheese into your tower!

Halloumi

Halloumi is a Cypriot cheese traditionally made from goat's and sheep's milk, or a mixture of the two. Cow's milk is sometimes used. It's most appreciated as a grilling cheese because it maintains its shape when heated and grills well.





Halloumi is a white, layered cheese, similar to mozzarella. It is a semihard, unripened, and brined cheese with a slightly spongy texture. Its flavour is tangy and salty, and it has no rind. When eaten raw, Halloumi is plain and somewhat rubbery with salty notes. However, once crisped in a pan or on the grill, it becomes beautifully crispy and savory on the outside and sensually melted on the inside, similar to the consistency of a marshmallow when toasted.

Boing, Boing goes the new cheese into your tower!

Halloumi

Halloumi is a Cypriot cheese traditionally made from goat's and sheep's milk, or a mixture of the two. Cow's milk is sometimes used. It's most appreciated as a grilling cheese because it maintains its shape when heated and grills well.





Halloumi is a white, layered cheese, similar to mozzarella. It is a semihard, unripened, and brined cheese with a slightly spongy texture. Its flavour is tangy and salty, and it has no rind. When eaten raw, Halloumi is plain and somewhat rubbery with salty notes. However, once crisped in a pan or on the grill, it becomes beautifully crispy and savory on the outside and sensually melted on the inside, similar to the consistency of a marshmallow when toasted.

Flying fromage flung!

Panquehue

Panquehue originates in the Andean Aconcagua region of Chile. It is named after the Chilean town of Panquehue, located in the fertile Aconcagua Valley. It is made from pasteurised cow's milk of breeds raised exclusively in the Andes region. This ensures that the cheese is free of growth hormones and artificial ingredients.





Panquehue comes in several varieties, such as the semi-soft variety with a nutty, creamy flavour and a velvety texture, or a spicier variety with coriander, cumin, and red chili peppers. The cheese is traditionally paired with wine and crackers, although it can also be used in the preparation of cheese dips.

Panquehue

Panquehue originates in the Andean Aconcagua region of Chile. It is named after the Chilean town of Panquehue, located in the fertile Aconcagua Valley. It is made from pasteurised cow's milk of breeds raised exclusively in the Andes region. This ensures that the cheese is free of growth hormones and artificial ingredients.





Panquehue comes in several varieties, such as the semi-soft variety with a nutty, creamy flavour and a velvety texture, or a spicier variety with coriander, cumin, and red chili peppers. The cheese is traditionally paired with wine and crackers, although it can also be used in the preparation of cheese dips.

Panquehue

Panquehue originates in the Andean Aconcagua region of Chile. It is named after the Chilean town of Panquehue, located in the fertile Aconcagua Valley. It is made from pasteurised cow's milk of breeds raised exclusively in the Andes region. This ensures that the cheese is free of growth hormones and artificial ingredients.





Panquehue comes in several varieties, such as the semi-soft variety with a nutty, creamy flavour and a velvety texture, or a spicier variety with coriander, cumin, and red chili peppers. The cheese is traditionally paired with wine and crackers, although it can also be used in the preparation of cheese dips.

Panquehue

Panquehue originates in the Andean Aconcagua region of Chile. It is named after the Chilean town of Panquehue, located in the fertile Aconcagua Valley. It is made from pasteurised cow's milk of breeds raised exclusively in the Andes region. This ensures that the cheese is free of growth hormones and artificial ingredients.





Panquehue comes in several varieties, such as the semi-soft variety with a nutty, creamy flavour and a velvety texture, or a spicier variety with coriander, cumin, and red chili peppers. The cheese is traditionally paired with wine and crackers, although it can also be used in the preparation of cheese dips.

Panquehue

Panquehue originates in the Andean Aconcagua region of Chile. It is named after the Chilean town of Panquehue, located in the fertile Aconcagua Valley. It is made from pasteurised cow's milk of breeds raised exclusively in the Andes region. This ensures that the cheese is free of growth hormones and artificial ingredients.





Panquehue comes in several varieties, such as the semi-soft variety with a nutty, creamy flavour and a velvety texture, or a spicier variety with coriander, cumin, and red chili peppers. The cheese is traditionally paired with wine and crackers, although it can also be used in the preparation of cheese dips.

Panquehue

Panquehue originates in the Andean Aconcagua region of Chile. It is named after the Chilean town of Panquehue, located in the fertile Aconcagua Valley. It is made from pasteurised cow's milk of breeds raised exclusively in the Andes region. This ensures that the cheese is free of growth hormones and artificial ingredients.





Panquehue comes in several varieties, such as the semi-soft variety with a nutty, creamy flavour and a velvety texture, or a spicier variety with coriander, cumin, and red chili peppers. The cheese is traditionally paired with wine and crackers, although it can also be used in the preparation of cheese dips.

Panquehue

Panquehue originates in the Andean Aconcagua region of Chile. It is named after the Chilean town of Panquehue, located in the fertile Aconcagua Valley. It is made from pasteurised cow's milk of breeds raised exclusively in the Andes region. This ensures that the cheese is free of growth hormones and artificial ingredients.





Panquehue comes in several varieties, such as the semi-soft variety with a nutty, creamy flavour and a velvety texture, or a spicier variety with coriander, cumin, and red chili peppers. The cheese is traditionally paired with wine and crackers, although it can also be used in the preparation of cheese dips.

Panquehue

Panquehue originates in the Andean Aconcagua region of Chile. It is named after the Chilean town of Panquehue, located in the fertile Aconcagua Valley. It is made from pasteurised cow's milk of breeds raised exclusively in the Andes region. This ensures that the cheese is free of growth hormones and artificial ingredients.





Panquehue comes in several varieties, such as the semi-soft variety with a nutty, creamy flavour and a velvety texture, or a spicier variety with coriander, cumin, and red chili peppers. The cheese is traditionally paired with wine and crackers, although it can also be used in the preparation of cheese dips.

Panquehue

Panquehue originates in the Andean Aconcagua region of Chile. It is named after the Chilean town of Panquehue, located in the fertile Aconcagua Valley. It is made from pasteurised cow's milk of breeds raised exclusively in the Andes region. This ensures that the cheese is free of growth hormones and artificial ingredients.





Panquehue comes in several varieties, such as the semi-soft variety with a nutty, creamy flavour and a velvety texture, or a spicier variety with coriander, cumin, and red chili peppers. The cheese is traditionally paired with wine and crackers, although it can also be used in the preparation of cheese dips.

Panquehue

Panquehue originates in the Andean Aconcagua region of Chile. It is named after the Chilean town of Panquehue, located in the fertile Aconcagua Valley. It is made from pasteurised cow's milk of breeds raised exclusively in the Andes region. This ensures that the cheese is free of growth hormones and artificial ingredients.





Panquehue comes in several varieties, such as the semi-soft variety with a nutty, creamy flavour and a velvety texture, or a spicier variety with coriander, cumin, and red chili peppers. The cheese is traditionally paired with wine and crackers, although it can also be used in the preparation of cheese dips.

Panquehue

Panquehue originates in the Andean Aconcagua region of Chile. It is named after the Chilean town of Panquehue, located in the fertile Aconcagua Valley. It is made from pasteurised cow's milk of breeds raised exclusively in the Andes region. This ensures that the cheese is free of growth hormones and artificial ingredients.





Panquehue comes in several varieties, such as the semi-soft variety with a nutty, creamy flavour and a velvety texture, or a spicier variety with coriander, cumin, and red chili peppers. The cheese is traditionally paired with wine and crackers, although it can also be used in the preparation of cheese dips.

Panquehue

Panquehue originates in the Andean Aconcagua region of Chile. It is named after the Chilean town of Panquehue, located in the fertile Aconcagua Valley. It is made from pasteurised cow's milk of breeds raised exclusively in the Andes region. This ensures that the cheese is free of growth hormones and artificial ingredients.





Panquehue comes in several varieties, such as the semi-soft variety with a nutty, creamy flavour and a velvety texture, or a spicier variety with coriander, cumin, and red chili peppers. The cheese is traditionally paired with wine and crackers, although it can also be used in the preparation of cheese dips.

Panquehue

Panquehue originates in the Andean Aconcagua region of Chile. It is named after the Chilean town of Panquehue, located in the fertile Aconcagua Valley. It is made from pasteurised cow's milk of breeds raised exclusively in the Andes region. This ensures that the cheese is free of growth hormones and artificial ingredients.





Panquehue comes in several varieties, such as the semi-soft variety with a nutty, creamy flavour and a velvety texture, or a spicier variety with coriander, cumin, and red chili peppers. The cheese is traditionally paired with wine and crackers, although it can also be used in the preparation of cheese dips.

spammer has been removed from group, notified to GR and posts deleted (i.e. I promise Steven wasn't having a moment, there was a spam post there!)

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Volunteers

Judith (nom)
Eldarwen
Beth
Catherine
Cat

Chapter Breakdown

Date		Chapters 	Pages		MPDQs
18 Aug		Prologue - 8	20%		Judith
19 Aug		9 - 16		42%		Eldarwen
20 Aug		17 - 23		61%		Beth
21 Aug		24 - 30		80%		Catherine
22 Aug		31 - 41		100%		Cat

Guidance for DQ setters
Aim for a reasonable number of questions: 4 - 5 is typical. Please don't post too many - any more than 7 gets unwieldy!
Use consecutive numbering of the DQs for your days. So, for example, if Day One is posted as questions 1-4, Day Two should start at number 5 etc.
Don't worry too much about your questions: you aren't being tested on how clever your questions are!
Hints and tips:
- Is there a quote that jumped out at you? Use that in a question.
- What about the characters - do they generate strong feelings? No feelings? - either way, we can explore that!
- What about that plot twist?!
- Explore the writing style: is there an unusual structure being used? what's the tone of voice like? or the point of view?

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