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	<title>RuddWire &#187; havarti</title>
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		<title>Havarti</title>
		<link>http://www.ruddwire.com/319/food/havarti/</link>
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		<pubDate>Sat, 18 Jul 2009 02:23:28 +0000</pubDate>
		<dc:creator>Colin</dc:creator>
				<category><![CDATA[cheeses]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[havarti]]></category>

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		<description><![CDATA[A Danish cheese.   Pasteurized cow&#8217;s milk.  Approaches bland.  Not something I would serve up by itself to guests.  But I could see it sliced thin in a ham sandwich.   Has many small holes (bubbles), no rind, and is yellowish, like a pale gruyere.  I had the &#8220;lite&#8221; kind.  I guess I can&#8217;t pass [...]]]></description>
			<content:encoded><![CDATA[<p>A Danish cheese.   Pasteurized cow&#8217;s milk.  Approaches bland.  Not something I would serve up by itself to guests.  But I could see it sliced thin in a ham sandwich.   Has many small holes (bubbles), no rind, and is yellowish, like a pale gruyere.  I had the &#8220;lite&#8221; kind.  I guess I can&#8217;t pass final judgement until I&#8217;ve tried the &#8220;heavy&#8221;.  Though I think that any cheese that attempts to increase it&#8217;s appeal by offering itself in various degrees of fat content must feel it is lacking something to begin with.  A sign of an insecure cheese, to be sure.</p>
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