Team Eiffel Tower

[Shannon]

Good job guys! We have fully completed all the Mini 2 tasks!

[Moderators of NBRC, Challenger-in-Chief]

From one hard cheese to the next - you better watch your heads as the next cheese is being lobbed into your towers!


Cornish Yarg

Cornish Yarg gets its name from the original cheese maker, Alan Gray which is actually Yarg spelt backwards. He reportedly found the recipe from 1615 in his attic and sold it to a nearby farm in 1984. It is made from cow's milk and wrapped in edible stinging nettles.





The ideal Cornish Yarg nettle leaf is young, vibrantly green and larger than average. Cornish Yarg is a semi-hard cheese. The cheese's delicately earthy rind gives way to a buttery breakdown and crumbly core, with notes of lemon and yoghurt.

[Amanda]

We've left Greece and are off to France!

[Moderators of NBRC, Challenger-in-Chief]

Well, the Yarg was lovely, but time for something new!

Wagassi

Wagassi is a cow's milk cheese from northern Benin in West Africa. It is traditionally prepared by the Fulani people, mostly women, and it can be bought in towns such as Parakou.





Wagassi is characterised by its mild flavour and red rind, which is a result of dipping the cheese into warm water with the Calotropis procera leaf extract. The cheese is praised for its unique properties such as the fact that it does not melt easily, even at high temperatures. It can be consumed fried or cooked in sauces, but it is rarely consumed fresh.

[Shannon]

@Lisa
Can you please add "Snowbirds," "Julien," and "Omega Mix-Up" to your shelf

@Trio
Can you please add "Restored" to your shelf

[Haley]

can't believe its the last week... wow

[Amanda]

I know! Of course I'm reading a littl eless when I really need to grind it out here at the end

[Moderators of NBRC, Challenger-in-Chief]

Up next on the cheesy goodness plate is:

Oaxaca

Oaxaca cheese originates in the state of Oaxaca in Mexico, where most of the production still continues today. Dominican friars first brought string cheese to Mexico and the Oaxaca was developed using the same process for cheese making.





Oaxaca, also known as quesillo and queso de hebra, is a white, semihard, low-fat cheese made from cow's milk. It's texture is similar to that of mozzarella and other string cheeses. Oaxaca is widely used in Mexican cuisine, but it also tastes incredible paired with a simple plate of fruit. To incorporate Oaxaca into everyday dishes, it can be shredded, peeled and melted for pizzas, quesadillas, birria tacos, empanadas or nachos. You can even deep-fry Oaxaca cheese to make crispy, gooey, mega-elastic cheese curds.

[Shan ~A~]

Haley wrote: "can't believe its the last week... wow"

Time went by so fast. I'll get my camel book done next then.

[Trio]

Shannon wrote: "@Lisa
Can you please add "Snowbirds," "Julien," and "Omega Mix-Up" to your shelf

@Trio
Can you please add "Restored" to your shelf"

oops sorry - YES

[Haley]

Can someone remind me on the day the challenge ends? Saturday or Sunday? Working on my last 2 books, hopefully squeezing in a 3rd

[Shannon]

Haley wrote: "Can someone remind me on the day the challenge ends? Saturday or Sunday? Working on my last 2 books, hopefully squeezing in a 3rd"

Sunday the 17th at 9am UTC

[MN Lisa]

Shannon wrote: "@Lisa
Can you please add "Snowbirds," "Julien," and "Omega Mix-Up" to your shelf"

Done!

[Amanda]

@ Lisa, you're already actually over your cap (and all but 1 of your books is used somewhere so that's probably you done unless you can replace with a higher page count for ones you've already done :))

[MN Lisa]

OK....I'll be done....I picked those specifically to fill harder letters. I read a bunch that were under 150 pages.

I'll add to the banked books if finish any more...

[Moderators of NBRC, Challenger-in-Chief]

Having enjoyed the delicious range of cheese from around the world, we can only finish by offering this modern marvel (hopefully it didn't cause too much splatter on landing!) ...

Velveeta

Velveeta is actually more of a brand name than a cheese name. It was invented in 1918 by Emil Frey, who was sent broken pieces of (Swiss) cheese from a factory in an attempt to avoid wasting the cheese. Frey began taking broken pieces of cheese back to his house where he spent two years working on a process to make use of them.





Nowadays, marketed as a "pasteurised prepared cheese product" (no longer a cheese spread), Velveeta has a velvety smooth texture, which brought on its name. There is some Swiss cheese mixed in. Or used to be. It has been described as an "abhorrent orange thing", certainly not culinary goodness.


Enjoy an extra special, slightly creepy image of Velveeta:



PS if you are wondering who to blame credit for this inspiration, look no further than Jenny of ESB! Thanks!

[Haley]

Shannon wrote: "Haley wrote: "Can someone remind me on the day the challenge ends? Saturday or Sunday? Working on my last 2 books, hopefully squeezing in a 3rd"

Sunday the 17th at 9am UTC"

thank you!! I'll be grinding to get these last two finished :)

[Rebecca]

I just finished my last book! I am so sad that this is ending, it was the best motivation!!

[Trio]

I'm not going to be able to finish my current book by tomorrow morning, looks like I'm done.

[Shannon]

Trio wrote: "I'm not going to be able to finish my current book by tomorrow morning, looks like I'm done."

That's ok Trio! We appreciate everything everyone in the team has done this far! We did great as a team! Thank you all!

[Shannon]

Here is a countdown to the end of the challenge for anyone trying to finish up books:

https://www.timeanddate.com/countdown...

[Haley]

Finished the last 2 books ugh so bittersweet! Loved this challenge & amazing team with you all!

[Amanda]

You guys were all awesome!! Thanks for being such an easy team :)

[Shannon]

I wanted to say thank you to everyone for being such an amazing team! I had a great time doing this challenge with you guys! Thank you all so much!

[Trio]

Thanks everyone - this was a lot of fun!

[Shan ~A~]

Has the rankings been posted?

[Amanda]

Shan ~A~ wrote: "Has the rankings been posted?"

https://docs.google.com/spreadsheets/...