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	<title>Di Bruno Bros. Blog &#187; Rocco Rainone</title>
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	<link>http://www.dibruno.com/blog</link>
	<description>Di Bruno Bros. Blog</description>
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		<title>Valdeon Blue Cheese with Peppered Bacon and Amarena Cherry Jam</title>
		<link>http://www.dibruno.com/blog/2012/09/17/valdeon-blue-cheese-with-peppered-bacon-and-amarena-cherry-jam/</link>
		<comments>http://www.dibruno.com/blog/2012/09/17/valdeon-blue-cheese-with-peppered-bacon-and-amarena-cherry-jam/#comments</comments>
		<pubDate>Mon, 17 Sep 2012 15:56:28 +0000</pubDate>
		<dc:creator>Rocco Rainone</dc:creator>
				<category><![CDATA[Recipes & Tips]]></category>
		<category><![CDATA[Amarena Cherry Jam]]></category>
		<category><![CDATA[Amarena Wild Cherries]]></category>
		<category><![CDATA[Broadbent's Peppered Bacon]]></category>
		<category><![CDATA[Cheeses for Fall]]></category>
		<category><![CDATA[Fall Cheeses]]></category>
		<category><![CDATA[Valdeon]]></category>

		<guid isPermaLink="false">http://www.dibruno.com/blog/?p=3965</guid>
		<description><![CDATA[The first cheese that pops into my head when I think of Fall is Valdeon, a blue cheese made with Cow and Goat milk and wrapped in Sycamore leaves, from Castilla-Leon, Spain. The leaves are what remind me of fall.]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Gigante Bean and Pecorino Toscano Fresco “Grilled Cheese”</title>
		<link>http://www.dibruno.com/blog/2012/04/17/gigante-bean-pecorino-toscano-fresco-grilled-cheese/</link>
		<comments>http://www.dibruno.com/blog/2012/04/17/gigante-bean-pecorino-toscano-fresco-grilled-cheese/#comments</comments>
		<pubDate>Tue, 17 Apr 2012 13:10:31 +0000</pubDate>
		<dc:creator>Rocco Rainone</dc:creator>
				<category><![CDATA[Recipes & Tips]]></category>
		<category><![CDATA[Cacio di Roma]]></category>
		<category><![CDATA[Gigante Beans]]></category>
		<category><![CDATA[Gluten Free Grilled Cheese]]></category>
		<category><![CDATA[Pecorino Toscano Fresco]]></category>

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		<description><![CDATA[When I set out to develop a new grilled cheese, I wanted to accomplish a few things: First, I wanted it to be quick and easy. This is a must for any grilled cheese in my book. Second, I wanted to burn some cheese. For me there is nothing better than cheese that slips through the holes or escapes from between the slices and is kissed by the heat of the pan and transformed into a chewy burnt magical state.]]></description>
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