text:
Your favorite cheese
- Monica Oct 27, 2010 06:56 AM
These days, I can't stop eating Chimay cheese...from Belgium. So good....
There are soooo many, but one that stands out for me is an aged Spanish Goat's milk cheese called Monte Enebro. My favorite domestic cheese is Trillium by The Lazy Lady in Vermont.
Domestic and local: the spreadable Teleme from the Cheese Factory in Sonoma. On chunks of seeded sourdough baguette, it's addictive and can easily be my dinner, served up with a good glass of something white and dry.
I love good imported Manchego shaved over dark greens salad with red grapes and walnuts and walnut oil vinaigrette with verjus for the acid component. Amazingly good.
re: mamachef
I got a chunk of Teleme from a cheese shop in Portland, Oregon and I am hooked.
re: sushigirlie
Ditto on the Époisses.
re: sushigirlie
Ditto on both. But my very favourite of all would be Comte.
re: sushigirlie
A million times: Epoisse, bought directly in the village. Then an aged Dutch cheese eaten right in the shop.
re: sushigirlie
Epoisses. Vachement!
re: beevod
There hasn't been a farmouse/farmstead Stilton made since the late 1930's. (By "farmstead," I mean a cheese that is entirely made on a single farm from the milk of that farm's herd.) However, if you are a lover of Stilton, you need to seek out Stichelton, which, for all intents and purposes, is a raw milk Stilton. In deciding to make this cheese, Randolph Hodgson from Neal's Yard Dairy in London and Joe Schneider, the cheesemaker, had two goals: first, to revive the tradition of making raw milk Stillon, which had ceased some twenty plus years earlier after a listeria scare caused Colston Bassett, one of the Stilton producers and the only one to still be using raw milk, to switch to pasteurized milk; and second, to produce a true farmstead cheese. Stichelton can't be called Stilton, because the recipe for the latter now specifies the use of pasteurized milk by law. Stichelton is a wonderful cheese, with all of the savoriness that Stilton is famous for, but with a creamier texture and a longer, more complex finish.
re: cheesemaestro
Generally speaking, do you think cheeses made with non pasteurized milk taste better? Same with the yogurt?
Is it true that all market cheeses in Europe are made with non pasteurized milk?
re: Monica
As a general rule, I think that cheeses made with raw milk have more depth of flavor than cheeses made with pasteurized milk. Pasteurization kills the good bacteria in cheese along with the dangerous ones and inactivates enzymes that contribute to the development of complexity as a cheese ages. However, I don't buy the argument that all pasteurized milk cheeses are bad. A skillful cheesemaker can produce a very good cheese from "zapped" milk, for example, the Stilton made by Colston Bassett. And that's an example of a cheese produced and sold in Europe that is not made from raw milk, so it is not true that all European cheeses sold there are made from raw milk. The number of raw milk cheeses available in European countries is nonetheless much higher than in the US and Canada, because they don't have the restrictive laws we do that prohibit the sale of raw milk cheese aged less than 60 days. Also, large industrial cheesemakers (think Kraft in the US) have to pasteurize, even for aged cheeses, because they get their milk from many different suppliers and cannot vouch for the cleanliness and safe practices of every one of them. To a lesser extent, that is also true in Europe.
re: Monica
Raw milk by far
re: beevod
l'Explorateur was my first introduction into fine cheese. I was about 20, and went to the local cheese shop and asked for a nice sharp cheddar. The guy behind the counter said sure, but try this first. This was before he told me it was something like $12 a pound (in 1973). I was hooked anyway. Amazing stuff, although it seems to have varied over the years..
These days, the Delice de Bourgogne at Trader Joes (or Costco sometimes, but it's too big a piece) is pretty similar to my taste and a lot easier to find.
I sometimes serve parmigiano-reggiano for dessert, with pears, almonds, walnuts.
Once a month or so, I declare a Cheese Day, which means St. Andre with really good bread, and I eat nothing else that day, with the possible exception of some fruit.
re: applehome
+1. And Cowgirl's Red Hawk - it gets extra points because it comes in smaller cheeses that you can properly age yourself. And speaking of cheeses that are best when they start to get spoon-able, Franklin's Teleme is pretty incredible, too...
re: alanbarnes
+2 for Red Hawk. Three other US-made washed rind cheeses that I recommend highly are Capriole's Mont St. Francis, Cato Corner Farm's Hooligan and Meadow Creek Dairy's Grayson.
re: cheesemaestro
+3 for Red Hawk. I don't care what my family says about the smell -- that stuff is heaven.
re: Vetter
Love Red Hawk, too. However, (and it may just be where I get my cheese) there seems to be a narrow peak in its flavor...buy it a couple of days late and it's nasty/ammoniacal.
re: cheesemaestro
got a small wheel of it for christmas. destroyed half of it in the morning of. Smells bad but tastes amazing. Which is pretty much what amazing cheese should be like.
re: cheesemaestro
2 thumbs up on the Grayson! Just open a window, my wife almost lost her lunch when I cut it.
Good dog, where to begin? I am a cheeseaholic.
So - in no particular order:
Super-aged gouda (it's like eating caramel)
Aged manchego
Sharp Cheddar
Bulgarian feta
St. André
And the list goes on....
re: Harters
Interesting that you prefer Singleton's to Kirkham's, which is usually touted as the "gold standard" for Lancashire. I have to admit, though, that I've not tasted Singleton's, which, to my knowledge, has never been exported to the US.
re: cheesemaestro
Apologies - personal winner is Shorrocks not Singletons. Singletons would be just outside the medal stakes.
Kirkhams is not bad and has the benefit of being fairly well available. I suspect it's the only farmhouse Lancashire that's regularly exported - other producers are quite smallscale. It would win my bronze medal.
Coming in at second would be the general range from Leagrams - made by Bob Kitching. Best item is his "Bob's Knob", which, IIRC, is a 24 month matured one. He occasionally has 36 month which he reckons is too much. I bought one from him at the farmers market - he's right. The 24 month is much better.
The Shorrocks Black Bomb is superb - always graces our Christmas Day cheese board.
re: Harters
"Kirkhams. . .I suspect that it's the only farmhouse Lancashire that's regularly exported."
In the US, almost all of the high quality cheeses we get from the UK and Ireland are handled by Neal's Yard Dairy. If a cheese is not on NYD's list for export, we are unlikely to see it. (We do get some lower and mid-range cheeses from the UK through other sources.) Even so, American cheesemongers tend to be conservative and stick to ordering cheeses from NYD that they think Americans will recognize, like Stilton, Cheshire, Wensleydale or Caerphilly. I'm a huge fan of Robin Congdon's blue cheeses from Devon, e.g. Harbourne Blue and Beenleigh Blue, but we rarely find them over here, even though they are on the list. Ditto for Durrus, which, IMO is the best of the four well known washed rind cheeses from County Cork, although Ardrahan and Gubbeen are much easier to obtain here. Of course, some of these cheeses are quite expensive in the US, which is a deterrent to bringing them over.
In the past few years, the Fine Cheese Company in Bath has been trying to establish a foothold in the export market to the US. They've had a difficult go of it, no doubt because NYD is so firmly entrenched as the export supplier of choice. That's a shame, because FCC offers many excellent British cheeses that complement the ones available through NYD--to name but two, Old Winchester (also known as Old Smales) and the Stilton made by Quenby Hall.
re: cheesemaestro
Neals Yard is a pretty good cheesemonger - opposite end of the country to me so I dont visit too often. I'm from Cheshire and we have a much wider choice of British & Irish cheeses at a small shop in the county town of Chester.
I see they offer Appleby's Cheshire (actually made just across the county boundary into Shropshire - but there's no PDO status on Cheshire as there is on Stilton). Again, a pretty good cheese. Better is Bourne's if you ever you get chance to get your hands on it.
Oh, and I can thoroughly recommend the Spakenhoe Red Leicester which is also on the NYD general sales list.
re: Harters
We can sometimes buy Appleby's Cheshire and Sparkenhoe Red Leicester (agreed, it's excellent), but, alas, not the Bourne's. I'm sure a visit to the UK would uncover many gems. I have Jenny Linford's recent book on British cheeses (as well as Sarah Freeman's earlier book), and there are so many intriguing cheeses described that aren't available here and probably never will be. Still, there are many more British cheeses available in the US than there are American cheeses sold in the UK. Although there are now a couple of thousand artisanal cheeses made in America and many superb ones, most don't have the cachet of their venerable European counterparts. We've barely begun to export our cheeses.
re: cheesemaestro
Much of the farmhouse production in the UK is very smallscale, almost as a supplement to the main income of the farm - with the producer perhaps only selling at local farmers markets.
I don't think I've ever seen American cheese in the UK. Possibly there is somewhere in London, catering to ex-pats?
And, unfortunately, I've rarely come across a good looking cheese offering in restaurants when we've visited the States (our trips are usually to East Coast states, generally somewhere from New York to Georgia). Would really like to explore this on our next visit (possibly 2012).
re: Harters
What you say about small scale farmstead producers is also true in the US. It's unrealistic to expect them to send their cheese abroad, when they barely have enough to supply their local markets.
Two American cheeses that are being exported are Rogue River Blue from Oregon and Uplands Pleasant Ridge Reserve from Wisconsin. Neal's Yard is importing Rogue River Blue. It should be available in London at certain times of the year. I'm not sure if they are also marketing Pleasant Ridge Reserve.
If you are in New York City on your next trip to the States, consider having dinner at Picholine, which is famous for the quality and variety of the selection on its cheese cart.
re: cheesemaestro
I'm currently eating Britain's most expensive cheese - a Welsh farmhouse soft blue. Bought it at a foof festival a couple of weeks ago. Absolutely delicious - but as the comments in this BBC article, overpriced for what it is:
re: Harters
Maybe you think that's expensive, but I don't think $20 a pound (27 GBP per *kilo* was the price quoted in the article) is a lot for high quality cheese. Most good cheeses in the US are at least that much, and I occasionally splurge on Rogue River Blue at more than twice that price.
re: Ruth Lafler
The most expensive cheese I have seen where I live is an import from France (cannot recall which one at the moment) and it was $109 CDN per pound. Yikes!
re: cheesemaestro
NYD does export Lancashire into the US, fyi.
re: cheesemonger
Yes. It's Kirkham's that they export.
re: aching
+1 Boucheron. Also goat gouda and aged gouda (with the nice little crystals). But really I like all cheese.
re: Bada Bing
Among domestics I'd say Cayuga Blue, a raw milk blue made by the Lively Run Dairy of Interlaken in the Finger Lakes region of New York. The taste is a little hard to describe, sorta like a cross between blue and feta. Fact is, there aren't all that many raw goat milk blue cheeses to compare it to at least in this country. I would imagine that some of the orginal Perslee du Beujolais and thier realtive would be close, but as most to all of the ones that get to this country are pasturized they don't really measure up flavorwise (there is a Quebecois goat I used to be able to get, cheese called Capri, that taste sort of similar)
Amoung imported it's a little harder to decide. Actually amoung my all time favorties there is an odd thing; for some reason every time I find an imported cheese I fall in love with from he first bite and I go out and seek it again, it turns out that the orginal one was "odd" in some way, that, while it was not spoiled, it did not cure and age in the way that the "standard" version should and regrettably the "real" one is often distateful to me two of my favortie examples
My very fist Brindamour, which has somehow aged up in a more brie like way that is normal for this cheese so that whne I cut the rind open the cheese literally poured out of the crust onto the plate. That one was magificent, most of the other ones I have had, the "real" ones, have tasted rather bitter and fermented to me.
My first zingarome (a washed rind raw goat's milk cheese from Austria or Germany) Most of the ones I have seen nowadays have fair wet sticky rinds and to me taste a little sickly and beery. However the fist one I had must have cured too dry it had a fairly unsticky rind. That one was delcios sort of like a goat's milk Tete du Moine.
re: jumpingmonk
Another American blue goat cheese is Billy Blue from Carr Valley Cheese in Wisconsin. Also, Hubbardston Blue and the Classic Blue Log made by Westfield Farm in Massachusetts. However, Westfield's cheeses are surface-ripened blues. That is, the blue mold develops only on the surface, not throughout the paste.
There are several European goat's milk blues: Verde Capra and Blu di Capra from Italy; Persillé de Beaujolais, Persillé de Tignes, Chevrefort and Bleu du Bocage from France; and Harbourne Blue from England. Harbourne is a superb cheese, although only occasionally available inthe US. If you happen to find it, it is definitely worth splurging on a piece (at $40+ a pound).
Your experience with your first Brin d'Amour is strange. I've never encountered one that ran like an overripe Brie. As for the bitterness, it likely comes from the herbs. By the time the cheese arrives on our shores from Corsica, the herbs covering the surface have usually dried out and become bitter. I know of at least one cheesemonger (Artisanal in New York) that removes the old herbs and replaces them with fresh ones.
re: cheesemaestro
Thanks for the references. I was aware of the Westfields cheeses but as you mentione dthey are surface blues, not peirced internal blues, so not really a valid comparison. I haven't bumped into billy yet (though I have had some of the other Carr Valley cheeses) However I seem to recall that most of the Carr Valley cheeses are pasturized ones and I was trying to find another RAW goat's milk blue to compare (Montchever makes a pasturized goats blue as well) Some of the flavors I love so much in Cayuga ONLY seem to show up in raw Goat milk cheeses of a certian type; the pasturized versions just don't have it. Harbourne is always pasturized.as are Chevefort and Blue du Bocage. Perslee de Beujolias and Tinges can be raw or pasturized , I'm sure that, If I was in Europe those blues might measure up to the Cayga standard (I like Cayuga so much I have difficulty believing that they could surpass it) but for the most part the goat milk blues that reach our shores are pasturized ones.
I am aware that the trip across from Corsica usually causes the herbs to go bitter. However I did not eat the rind on that bitter Brin, (In point of fact I usally dont eat the rind part on most cheeses unless they are pre wrapped, either becuse I don't like the taste the rind imparts (I'm VERY sesitive to the "ammonia odor that brie like cheeses can get, so if the inside of the cheese is ripe enough to be edible I can usally smell (and taste) the ammonia near the rind edge, becuse of question about how the peice I bought was handled and by who before I bought it (If someone picks up a cheese, even a cut peice, the'y usally hold it by the rind side and ocassionally for the sake of my stomach (I can digest wshed rind cheeses a lot easier if I don't eat too much of the actual bacterial coating on the outside) When I say the brin was bitter I mean the paste itself had gone bitter, it had begun to ferment and delvelop that beery note that some cheeses do when they spoil.) I have had a few Brins that didn't have the fermented taste since then, but those were so young as to be uniteresting As for the orginal Brin If I was to guess at the cause that turned into a Corsican version of a perfect Reblochon (You description as an overripe brie is tecnically correct but I don't like to use it as it implies that that frist one was spoiled) I migh guess it aged at a slightly too high temperature; that can sometimes cause a semifirm cheese to become a runny one (The Dutch Kernheim was supposedy "invented" this way someone cured some Roomkasses a little too warmly and turned those goudas into gooey delights)
The age thing reminds me of a funny story actually. Whne I was a kid I ADORED Mimolette but as I grew up (and moved on to more complex cheeses) I ate less and less of it, and when I did try a piece, if found it extrmeley bitter and umpleasant. Thne one day (at an A&P, of all places) while sifting through thier cheese offerings I found a piece of very young mimolette and finding nothing better in the offered pile took it home and tried it. Immediately I remeber why I had used to like Mimolette, while by no means the most complex cheese I had ever consumed it was admiarably suited to be snacked upon. Turns out part of the problem is that in the time since I had eaten it as a child (were talking 15-20 years ago) the average age of mimolettes exported to this country has increased, to better accomidate all the aficonadoes who want it extra old (extra-vieille)
re: jumpingmonk
If you gave me the choice between a young Mimolette and an extra aged one, I would always take the older one, but if you gave me the choice between a Mimolette and almost any other cheese, I would take the other cheese. I can't understand why the French find Mimolette so appealing.
re: mariacarmen
what she said.
Drunken Goat
Smoked Gouda
Humboldt Fog
i could keep going...
re: goodhealthgourmet
No mention yet of St. Marcellin? Good, this mouse will have it all.
re: goodhealthgourmet
how did i forget manchego?? with a little membrillo... mm!
re: mariacarmen
If you like Manchego, you may want to try Zamorano some time. It's basically a raw milk Manchego from a little farther south and has a much deeper flavor.
re: jumpingmonk
+1 for Zamorano and Roncal and Ombra, too.
re: cheesemaestro
Don't forget Idizabaal particualry good if you get the smoked one (from waht I understand the majority of Idizabaal is smoked, but for some reason, in my neck of the woods its the supposedly rarer unsmoked version) It's great cheese and you have to love the story of how it gets smoked (by the sheperds traditonally sticking the cheeses up the chimmneys of thier huts)
re: jumpingmonk
Zamorano - thanks, good to know!
i do like idiazabal. and that story!
re: jumpingmonk
Zamorano is great, but Zamora is a Castillian town far to the northwest of La Mancha on the River Duero. There are sheep milk cheeses produced all over the meseta (central part of Spain encompassing Castilla la Vieja, La Mancha, León, etc.) and Andalucia, too. A lot of them have such small production that they don't make it out of their local area.
re: butterfly
Oh I agree but the key line in you comment is " A lot of them have such small production that they don't make it out of their local area." Such thing are fine to reccomend to people who may be traveling to the area where the cheese is made, but I was trying to confine my list to those cheeses that a person with acess to a decent cheese shop has a reasonable chance of actually finding. To make up a recommended cheese list in which all of the cheeses, however excellent, are virtually unobtainable while it may be literally correct, strikes me as being a touch mean spirited, and mocking. It's sorta the punishment of Tantalos made real.
I once left a plate of smoked gouda out overnight and when I woke I could smell something so smokey I looked all over the house thinking something was burning. It smelled so smokey! I was late for work because I kept searching for something on fire. That was my favorite excuse for being late - smoked gouda.
re: Monica
This just came up on another thread: http://chowhound.chow.com/topics/7421...
Short story short, Cambazola (Germany) and Saga (Denmark) are very mild and accessible.
re: Monica
Have you tried a gorgonzola dolce? Divine, especially with figs and walnuts. I'm finding a new love of cheddar style cheeses like Prairie Breeze or Carr Valley Menage.
re: Dcfoodblog
I hear it's good in risotto :-)
re: Monica
You might like an Irish cheese called Cashel Blue which is delightfully creamy and relatively mild.
re: Monica
St Agur, similar to Cambozola and Saga, but far less processed and great rich texture.
My favorite blue cheese is Strachitunt from the Valtaleggio. It is made in small batches and relies on the natural molds in local caves to give it it's blue. It can get pretty scary in appearance but has an incredibly rich, complex flavor that can't be found in any other blue.
generally goat's cheese. specifically the very soft/young and very hard/old kind.
very soft: Portuguese queijo fresco. can only be kept for a few days. understandably one has to go to Portugal to eat it. so fresh and buttery. amazing.
very hard: incredibly delicious super old dutch cheeses. [no, not 'old amsterdam'.]
Bless this post. I, too, am a cheeseaholic.
It's easier to say which I do not like, because it's a short list of one: Limburger. Gak!!
Smoked ANYTHING, but mainly smoked gouda.
the sharpest cheddar standable, Tillamook
fresh mozz.
string cheese
fresh cheese curds from Wisconsin, so fresh they squeak.
re: natewrites
Tillamook's sqeaky cheese, bought at the factory, is also fantastic!
re: annagranfors
i mentioned it. it's a fave for sure!
So many great cheese choices ..... The Chimay cheese is amazing. I also like Bleu Bénédictin. It is a Canadian blue cheese made by the monks at the Benedictine Abbey of Saint-Benoît-du-Lac, Quebec. It is creamy, has a soft salted and mushroom flavour. If you add it to mashed potatoes, you will melt .....
re: linguafood
I touched on it earlier, but I shoud really give Tete du Moine a prop in it's own right. Great stuff. I like nothing better then a nice fat slice or two (no wimpy little girolle produced curls for me!) and of course, since it is a hard mountain type cheese, (in the class of emmental,gruyere, appenzeller etc.) I have been known to use it to make a fondue though only when I am in a particualry dangerous or more, often sadistic mood (if you don't get that referece you have never experianced what tete smells like when you melt it. Tete may be a mountain cheese but it is a monastic mountain cheese and shares much with many monastic cheeses (read, washed rind).
re: jumpingmonk
Tête de Moine is not for the faint of palate! While we're on the subject of Swiss alpine cheeses, there are many small production artisanal cheeses with unfamiliar names that are now being imported into the US. I have a piece of Boschenhof in my fridge right now and I've had several others earlier this year. All have been very good to outstanding. We also shouldn't forget Sbrinz--Switzerland's counterpart to Parmigiano Reggiano. It deserves to be much better known than it is.
re: cheesemaestro
Interesting. I don't find Tête de Moine to be a very intensely-flavored cheese... delicious, tho.
I love a lot of soft, ripe and stinky cheeses, but for some reason I really love the low-fat Jarlsberg sold at Trader Joe's.
re: nimeye
Now that Cabrales has gotten fairly well known and reasonably common in this country I think that a lot of the wheels have lost a little of thier intensity (though they still have more than Valderon ) I now usally try and seek out cabrales's cousin Picon/Picos de Europa, which has smaller production and still retains full force (Ive had peices of that so strong they actually left little lesions on my gums!)
and who makes the best brie cheese? I gave up on most supermarket brand. So far, my favorite is store made(?? maybe not) from Murray's cheese shop in NYC and good price makes it even more worth it.
Also, overall in NY/NJ areas, who has the best prices on cheese? Trader Joe's, I assume, has the best prices?
re: Monica
@Monica, for specific regional recommendations you'll have better luck posting a separate query on your local NY/Tristate board, whichever one it is. Trader Joe's does have great prices, but they're not a cheese shop - the stuff you'll find at Murray's, Artisanal, Village Cheese, and even places like Dean & DeLuca, Zabar's & Eli's have better quality & selection...and if you're in Jersey, there are several threads about cheese shops on the NJ board that you might want to check out.
re: Monica
Monica, we of course don't get the best French Brie in the US, since we can't legally import the raw milk versions. IMO, the best we get from France is the Fromage de Meaux made by Rouzaire. It's made with pasteurized milk for the US market, but is still quite good. It can't be called Brie de Meaux, because that is a DOP cheese that must be made with raw milk to earn the name. You should be able to find Fromage de Meaux at most good cheese shops. You may also want to look for Constant Bliss, a bloomy rind cheese made by Jasper Hill Farms in Vermont from raw milk. They are able to get the cheese to age for 60 days (the minimum allowed for a raw milk cheese) without its becoming overripe by keeping it at a lower temperature than normal during the aging process. Constant Bliss is not available at all times of the year, but when it is, Murray's and some other shops in the NYC area carry it.
For excellent prices, check out Gourmet Library in Springfield, NJ. This is a division of the well known Wine Library run by Gary Vaynerchuck. I've never actually been in the store (I don't live in NJ), but I mail order from them regularly,.
re: cheesemaestro
Steve Jenkins (the former cheese head of Fairway, and the person who wrote The Cheese Primer) also claims that, if you can find them, the itlalian paglia type cheeses and Toma are also excellent stand ins for "real" brie and camenbert; evidently the slower time it takes for them to ripen allows them to just get past the 60 day limit. for out and out raw taste however you may have to look for Constant Bliss, Blythedale Camembert or another domestic one; I seem to recall that when the last amended the importation rules, they chaged them so that only pasturized milk versions of so called "soft" cheeses (which Brie does come under) were going to be premitted for import, regardless of how long they aged.
Speaking of Rouzaire I must voice my approval of one of his other masterpeices, Gratte-Paille. This is the creme de la creme of double cremes, way better than most of the larger factory ones.
re: jumpingmonk
Agree as Gratte Paille is my fav triple creme as well. Story behind the name as told to me by Rouzaire was the town had a very narrow turn and when hay trucks went through this turn the hay was 'rubbed' off the truck and the cheesemaker ran out, took the hay or straw and aged his cheese upon it.
re: Delucacheesemonger
I love Gratte Paille as well. Honourable mentions also for Vacherin, époisses and comté. I recently had an amazing truffled soft cheese which a friend bought from a fancy cheesemonger in the City of London. Can't remember what it was called though.
re: Delucacheesemonger
Gratte Paille. I had forgotten about that one. My favorite triple creme is St. Andre, but I think I'll get Gratte Paille next time. Thanks.
re: Delucacheesemonger
"Fiddled with"? Tell me more. Thanks.
re: jumpingmonk
Isn't Blythedale Camembert made with pasteurized milk? We have a cheesemaker in PA who uses the cold aging method to allow his raw-milk Camembert to ripen for 60 days. The cheese is quite good, but unfortunately not available outside his predominantly rural part of the state.
Your recollection about further restrictions on importing soft and semi-soft cheeses made from raw milk is correct. There is nothing in the 1949 law specifying the 60-day rule that limits its applicability to certain categories of cheese. If that law is followed strictly, any raw-milk cheese aged less than 60 days can't be sold and raw-milk cheeses aged at least 60 days can be. However, the FDA believes that raw milk is the devil in liquid form. If they had their druthers, they would ban all raw-milk cheeses, even firm, extra aged ones and have occasionally threatened to do so. These threats led to the formation of two organizations in the US poised for counterattack, if need be: first, the Cheese of Choice Coalition about 10 years ago and more recently the Raw Milk Cheesemakers Association.
Abut five years ago, the FDA solidified its position by clamping down on the importation of soft and semi-soft cheeses made with unpasteurized milk, even ones aged for 60 days or more. Janet Fletcher did a nice job of summarizing the issue and its effects in an article she published in the San Francisco Chronicle back then:
Apparently, the FDA restriction applies only to imported cheeses. Otherwise, an American cheese like Constant Bliss wouldn't be saleable either.
re: cheesemaestro
"If they had their druthers, they would ban all raw-milk cheeses, even firm, extra aged ones and have occasionally threatened to do so."
If the FDA had thier druthers, they'd probably ban all artinsinal cheese (and all other food) and only permit in cheese produced in massive, easy to oversee factories, pasturized to a "dead" level and utterly devoid of any and all character.
One other correction to the above comments. Grattle-Paille however tasty and unctuos it is, has a Fat content (dry weight) of 70% so it's legally classified as double creme not a triple (it has to be at least 75% to be a triple)
re: jumpingmonk
Several cheese shops have incorrectly billed Gratte-Paille as a triple creme, probably because it's fat content is closer to the minimum for a triple (75%) than for a double (60%). Rouzaire does make several true triple cremes, including Pierre Robert, Brillat Savarin and the less well known Jean Grogne.
re: cheesemaestro
Last night one of our Halloween party guests gifted me with a Brillat Savarin with papaya. I've never had this triple creme cheese before but it sure looks tasty.
re: cheesemaestro
mmmm....Fromage de Meaux is one of my current favorites. I also really love Bleu du Bocage right now.
re: cheesemaestro
Fromage de Meaux, huh..I will definitely give it a try, thanks!
you sure do know a lot.=)
re: cheesemaestro
This store is amazing. I just checked their website and brie de meaux is $9 cheaper per pound than Muarry's. I should defininitely give them a visit.
re: cheesemaestro
I tried the Fromage de Meaux today. Indeed very good on a piece of good baguette. Thanks for the suggestion.
re: rorycat
+1 for Humboldt Fog. Also Pt. Reyes Blue!
re: Georgia Sommers
Recently had a spectacular dinner at The Inn at Little Washington. The cheese course is not to be missed. The two that were my absolute favorite were Epoisses and Grayson. Grayson is from Virginia.
re: DaisyM
Grayson was the first runner up out of more than a thousand cheeses entered at the American Cheese Society's annual competion two years ago. In my opinion, it should have won best in show that year. The cheesemakers make Grayson only when the cows are on pasture, so the remaining cheeses from the previous year that are sold in late winter/early spring have aged the longest and are the stinkiest. That's when I think Grayson is at its best.
re: cheesemaestro
The "cheese master" at the Inn at Little Washington talked about all of the awards. The whole meal was just amazing...but the I'm still dreaming about that cheese course!
re: cheesemaestro
I like Grayson's subtle rubberiness. Not sure why, but I find that quite pleasant.
re: cheesemaestro
Thanks maestro, it must have been the latter. It was refreshingly crumbly in an age when so many cheddars are thick as putty. And the extra flavor dimension was nice. I Googled the Kerrygold you mentioned, I will be on the lookout, and a cheesemonger in my area is pretty good about special orders. Again, thanks.
Bayley Hazen Blue
Truffle Tremor
Smethe - raw milk, cave ripened Amish cheese
Zamorano - Spanish
Roaring Forties Blue - Australia
Serafina Gouda - Holland
Taleggio - Italy
Raclette - Swiss
Morbier - French
re: mollyomormon
Interesting, never understood this one. Sold it often but never took it home with me.
Some cheeses that I really like:
Brescianella Stagione (Italy)
Nocturne from Andante Creamery, CA (USA)
Blue cow or blue goat from Westfield Farms, MA (USA)
St Nectaire (France)
Montgomery Cheddar (UK)
Stilchelton (UK)
Humboldt Fog from Cypress Grove, CA (USA)
Speziato al Tartufo (Italy)
Sottocenere (Italy)
Vacherin Mont d'Or (the French version aka Vacherin du Haut-Doubs)
Epoisses (France)
Alsatian Munster (France)
Constant Bliss from Jasper Hill, VT (USA)
Burrata (Italy)
(plus probably a bunch that I can't recall or never remembered the name)
re: limster
Since you like Humboldt Fog and you like truffled cheeses, what do you think of Cypress Grove's Truffle Tremor?
re: Ruth Lafler
Haven't tried - will have to find some next time in in the US!
re: Ruth Lafler
I don't think that the earthiness of truffles goes as well with the tang of goat's milk cheeses as it does with cow's and sheep's milk cheeses, so while I think highly of Humboldt Fog, I'm less fond of Truffle Tremor. Of course, that's just a personal opinion. The cheese quickly gained popularity after it was first brought to market several years ago, so there must be many people who do not agree with me.
re: Ruth Lafler
I love it. No offense cheesemaestro, but I think the flavors go very well together.
It sells very well for us during the holidays. We bring it in once the cold weather hits.
Love it shaved over asparagus.
re: pacheeseguy
No problem, pacheeseguy. CH would be a boring place if we all had the same preferences.
re: Passadumkeg
Been there, been done that, in Mozartial abuse.
But there still rings the Q of the cheese that you choose.
So many well-aged choices
that send to epiphany
the scent of arpeggio
of the favored frommagio.
so, Which cheese, if you please, Senor Boshko?
"Ode on a Greecian Feta"
In the fridge was only
Colby and Jack
Geit ost for Frukost
Was all that we had
So on Thursday last
Drive to Albuquerque
Was a blast
To only Whole foods we went
On a cheese buying bent
And purchased Untekkaas Parrano,
Ford Farm Seaside Cheddar
And Amadeus, the last.
Reggio Parma is needed
For fresh past a topping
That' is all, my paisano.
Cheese is beauty,
Beauty is cheese.
That's all ye need to know.
re: Passadumkeg
What a joyful refrain. Keep'em coming.
I never knew Amadeus was a Cheese.
I'd figured him more of a Ham.
His two-cheeked salutation
to composer Salieri (in the movie)
was symmetrical tribute
to porcine guanciale.
re: FoodFuser
I write prose. I love poetry, but find it difficult to write. Working on 2 books.
Maybe that's' why I like Ogden Nash so much.
The ladies come and go
And speak of frommagio.
J. Alfred Dumkeg
re: Passadumkeg
Agreed Ogden Nash.
But I'm somewhat be-sieged and be-cheesed.
confusion exists, about the good bliss
of frommagio
vis-a-vis the frottagio.
re: FoodFuser
It all has to do w/ the romance of Romance languages.
Eleven years in Europe ruined me for American pasturized cheeses.
May the Food Gods bless the local craft live culture cheese makers and a pox upon the FDA.
re: Passadumkeg
Notice, we don't spell it "Kraftsman."
re: Passadumkeg
Cheesus Christ, PDK, you are THE BEST!
re: mariacarmen
And I, too, thinks
once he's had a few drinks
and his favor'ite foods gives extol he,
Whether Cheese, or Green chilies,
He writes with a flair,
even down to that humblest Posole.
re: FoodFuser
Ahem, that bad stuff was written in my classroom at 7:10 am. You shamed me into it.
Just polished off a green chile and Jack cheese omelet. Hoo Ha!
re: Passadumkeg
Whatever the place and the time,
it was scribed with great rhythm and rhyme.
But as to your choice
of the California Jack
it takes something more aged
to bring forth my rejoice.
(Though I'm with you on the chiles and eggs.)
re: Monica
Yes, sheep's milk cheeses have a completely different texture from cow's milk cheeses -- something about the different proteins, I presume. There are some wonderful sheep's milk cheeses out there (and also some fabulous "mixed milk" cheeses), both domestic and imported. Since I don't know what's available to you in your area, the best suggestion I have is to seek out your local cheese purveyor, tell him/her you're interested in sheep's milk cheeses and ask if you can sample some.
re: Monica
Provence is not dairy sheep country. I doubt that your cheese was made there. Provence's best known cheese, and the only one exported regularly to the US, is Banon. It's a small goat's milk cheese (often with some cow's milk blended in) wrapped in a chestnut leaf.
Without knowing more, I'm guessing that you tasted a firm sheep's milk cheese from the Pyrenees region in southwest France. Among the best known of these cheeses is P'tit Basque. However, if you can find the similar Petit Ardi Gasna made by Agour, it's superior in flavor. Other cheeses to look for:
Abbaye de Belloc
Ossau-Iraty (the DOP cheese)
Non-DOP versions of Ossau-Iraty, such as Etorki and Istara
Tomme du Fédou from the Languedoc-Roussillon region
On the Spanish side of the mountains, Idiazabal (discussed earlier in this thread)
There are also some American sheep's milk cheeses based on the French ones, such as the superlative Vermont Shepherd. The originators of this cheese traveled to the Pyrenees to learn how the locals made cheese there.
re: cheesemaestro
There were farmers in the market selling these sheep cheeses..I saw maybe 1 or 2 sellers. seller was only selling sheep cheese and not like others who sold different cheeses.
I tasted the sample and thought, I never tasted cheese like this before...
re: Monica
It sounds as if this is a small production cheese made by a local farmer. If so, it almost certainly isn't sold in the US. What was it like: flavor, texture/firmness, etc.? Perhaps we can come up with something similar that is available over here.
re: cheesemaestro
Yeah, they had a few blocks of the cheese...just selling it without any refrigeration. I believe it was at the market in Arles.
It was milky white in the middle and hard..maybe somewhere between semi firm and hard. Butterly, smooth taste, mild...but not too rich tasting.
It's not that I really want to find this particular cheese here but I thought it was an interesting experience...discovering something new while traveling is always nice and rewarding. I'd probably buy a few different sheep cheeses that are available here. =)
re: Monica
I would suggest Berkswell (which is imported from English but I think is fairly widely available). http://www.cheese.com/Description.asp...
The first sheep's milk cheese I feel in love with was the Istara (non DOP version of Ossau-Iraty that cheesemaestro mentioned). It's always a huge hit.
BTW, some of the most famous cheeses in the world are sheep's milk cheese, including the original versions of feta and romano and Roquefort.
re: Monica
Monica: OHHH the market in Arles! such a lovely, lovely place. didn't buy any cheese, but i did see these adorable baby goats no bigger than cats that i wanted to smuggle home and start my own goat cheese operation with.
re: Monica
Next weekend our cheese shop is doing a "sheep's milk cheese" tasting event.
Etorki, Lamb Chopper, Old Chatham Ewe's Blue, Ewephoria, and Zamorano will
be featured. Great cheeses all.
My very favorite cheese is a clothbound English style farmhouse cheddar called Cambridge from West River Creamery in Londonderry Vermont.
I wrote to them and told them this is " the only cheese I've ever eaten that I've never fogotten".
i love the regular florette or pave d'affinois from france. my favourite by and large. esp with a little bit of chutney and a piece of prosciutto on a daelia's cracker. OH. MY.
Where to begin, I love all kinds of cheese. But guess I have to say I really go nuts for a nice salty creamy blue cheese.
St Agur is my current obsession - thanks to the very good cheesemonger at Fox and Obel who took me through tastes of about ten blues (all yummy) and then knocked me over with a bite of St A.
I miss the house cheddar from the Vermont Country Store - I used to live not too far away and while the whole wacky store was overwhelming, the sharp cheddar they sold as their own was particularly good and outshone the other local varieties they also sold.
And I will never forget the Crema Danica I used to share with friends in high school when we gathered to watch the first run of The Prisoner ... great tv matched with good bread and cheese was the start of my cheese budget!
re: Siun
For everyday eating, any good, extra-sharp cheddar (like Cabot or MacAdam). I get a little panicky when it starts to run low. But otherwise, lately I have been floored by goat-milk brie. Comes in a little round, wooden box ($$! yikes, but worth it) and is absolute heaven on a rosemary water cracker with a juicy pear or sliced apple alongside.
re: jdub1371
If you have access to Trader Joe's, you might want to try their goat milk brie. Pretty tasty and very inexpensive. It comes in a 125g round and costs about $2.50. Not as rich as the Woolwich stuff in the wooden box, but pretty darn good nonetheless. If you've got the inclination, age it a little bit until it begins to soften. Yum!
I had a fantastic Beemster for xmas - so caramel-y, and crystal-y, and almost like it had some kind of liquor, a sherry or scotch taste - something i couldn't identify... also a florette - a goaty-brie! creamy and tangy. both were excellent.
re: mariacarmen
was it the Beemster XO? that stuff is amazing. serious whiskey & butterscotch notes.
re: goodhealthgourmet
i'm not sure, as i bought it from a local cheese collective and i didn't see the original wrapping... but yes, it's exactly as you describe - WHISKEY notes for sure, and the caramel/butterscotch-ness too. so good.
re: mariacarmen
sounds like the XO - it's aged for 26 months. their 18-month gouda is pretty terrific as well, but that XO is truly something special.
re: mariacarmen
i was at Bristol Farms today here in LA and they had a big sample tray of Beemster Goat Gouda out.
it was relatively firm yet creamy, only a mild goat tang (which might be my one complaint as i *love* goat's milk), a great balance of sweet & salty, and surprisingly, a slight crunch, which i certainly didn't expect from such a young cheese.
the employee who had set it out was standing there when i tried it. i looked at him and said "wow, that's good," and he smiled and said "yeah, i had to go back more than once myself."
anyway, it reminded me of this discussion so i thought i'd share :)
re: goodhealthgourmet
The beauty of goats is they feast on the shrubbery
which adds extra elements to their diet and husbandry.
Their udders deliver some really soft notes
which I guess is just why I like goat cheese.
re: FoodFuser
never met a goat-milk based product i didn't like :)
re: goodhealthgourmet
Me too. I don't know why it tastes so much better to me, but it does. I had a goat's milk gouda from Trader Joe's on my cheese plate at Thanksgiving and it was a huge hit.
re: aching
Goats milk Gouda is a favorite around here as well - especially the young version, which is firm & flavorful. A terrific cracker cheese.
I like the aged goats milk Gouda as well, but it's more like a good aged Parmesan in both flavor & texture. Is completely different from the young.
re: goodhealthgourmet
i was just thinking of this this morning! I love that crystally-crunch.
re: mariacarmen
yeah, i think i have to pick up some of that gouda tomorrow...
re: Sal Vanilla
that's one of my faves, too. so creamy and delicious.
Cazelle de St. Affrique (Herve Mons): Just finished some. Love.
Coupole: mmmmm
Seal Bay Triple Cream Brie: awesome
Neals Yard Colston Bassett Stilton: Great stuff
re: isadorasmama
Impossible to name just one--Maybe one of each type?
Firm: aged Gouda
Semi-firm: Petit Basque
Semi-soft: Tartufo
Soft: Fromager d'Affinois, Billat Savarin or Bucheron or Seal Bay or....
Blue: Roaring Forties Blue
Goat: Humboldt Fog
re: isadorasmama
Haven't tried Prima Donna, but Uniekaas makes that claim for Parrano and its wonderful older brother Robusto. Either one is great out-of-hand, or in a grilled cheese.
re: Isobel_A
I'm another Cheshire fan - Bourne's being my runaway favourite (they sell at my local farmers market so it travels less than 50 miles).
For a blue cheese, then it has to be Blacksticks ( a Lancashire) - good for a Welsh rarebit or a topping for smoked haddock
Musing upon chunk of cheese of that gives peace and accord in today;s threatened world.
I gently propose chunk of cheddar.
Wrapped in plastic, it comes to consumers in subtle engagement
Yet wrapped for some really good agement.
Eight ounce slabs of a well-wrapped sharp Cabot
yield ctrystal after just a few years.
May choice to the Cheddar yield world peace.
Choices to pennecilined blues
and accord to aged Parmesans are sure unstood.
But imagine if something as simple as cheddar
Could bring accord in Vox Paxa.
Great power as peacemaker in our choice of the cheddar.
re: currtj35
Sheeps, no doubt, in those parts.
I don't have a favorite, I love most cheeses, as long as they don't have maggots in them. Sweet and bland, spicy, firm, soft, rind or not, sheep, cow, goat, aged, not aged, veined, the list could go on and on. A couple I don't like are Danish Blue and Muenster- it seems to have a bitter aftertaste to me that I've almost always found in it. I even like good cottage cheese. I really like the goat's milk brie tht Trader joe's has but I don't buy it often because I can't control myself and will eat the whole round. I don't think it's considered a premium cheese but it's good to me. :-) Oh- I just remembered, I havre a sliver of some left- think i'll go have a snack.
re: EWSflash
Wait....are maggots bad?
re: EWSflash
just found this board...and your reference to maggots reminded me of when I was the Asst. Dairy Manager at a small grocery store in town...some title. It was just the Dairy Manager and me. We used to stock the small foil-wrapped cubes of Limburger, and only ONE customer bought it. An nice, old German man. I asked him one day how he could eat it and he told me he opens the foil and leaves it on the window sill. When he can pick the maggots off of it, it's ready to eat. And he WAS serious. Still haven't tasted it and probably never will!
Since I've been a big-time cheese lover since I was a little sprout, it's literally impossible to name a favorite. Really impossible.
Just like many other food choices, it depends on what I'm in the mood for.
It could be a fresh or aged goats milk gouda. Some salty Kasseri to go with olives & Retsina. A nice blue (any good one) to go with ripe pears & a nice glass of Ruby Port. A cheap hot-pepper-laced Monterey Jack with Triscuit crackers. A good crumbly dryish Italian cheese - any one - with a nice dry Italian red wine. Good barrel-aged Feta tossed with pasta or in a great Greek salad. Limburger or the new incarnation of Liederkranz spread on bread with raw sweet onion slices as a pungent but exquisite sandwich.
Sorry. Really impossible to pick a favorite. :)
Fine aged French goat cheeses are some of my favorites. It's hard not to love a good triple cream too, one with a good amount of flavor.
I also love good cave aged Gruyere.
It's hard to choose just one.
re: jpr54_1
You mentioned the other day that you'd gotten some robiola and la tur -- glad (but not surprised) you liked them!
re: Ruth Lafler
they were delicious-
soft, delicious and easy to enjoy with tomato, olives, basil(thai and lemon/lime) and a splash of balsamic.
Brillat-Savarin is probably my fav cheese. But, that's a challenging question to narrow down!
re: aching
The people who make Humboldt Fog make a truffled chevre called "Truffle Tremor" -- I don't know if it will be as amazing as the one you had in Paris, but worth looking for.
There are so many, many good and great ones out there that it would be difficult for me to name a favorite. What am I having it with...food...drink...alone...cooking with it, snacking on it...the combinations are endless. If someone asked me to take only ONE cheese to a deserted island, I'd never be able to make up my mind.
re: jpc8015
JOOC...what has been your experience with import of cheese during your travels?
re: njmarshall55
I think there are other threads discussing importing cheese (for personal consumption). Basically, it shouldn't be a problem unless it's an unpasteurized cheese less than 60 days old.
re: Ruth Lafler
Actually as of April 2012, whether raw milk or not no longer matters. Everything is fine. l have brought back 20 kilos with no problem. Included in the last bring back were 5 large Vacherin Mont d'Or. And it was declared.
re: Delucacheesemonger
Awesome. I'm heading off to Europe next week.
re: Delucacheesemonger
You mean okay to bring into USA?
re: Bada Bing
re: njmarshall55
I usually pick up about a kilogram of cheese, put it in my carry on bag, and tell customs that I have nothing to declare. No problems.
This is a hard question as I take a "love the one you're with" approach to cheese.
If I were forced to choose a desert island cheese it would be any mold ripened (new term I just learned today!) goat cheese - clochette, coupole, crottin, valencay, etc. I would also pray there was a fig tree and sugar plantation on the island so I could make jam to go with them!
I've never really had a favorite cheese until today. The Uniekase vintage 5 year aged Gouda is outstanding!! I can't get enough of it and the block I bought today might need to be replenished in the morning.
re: Eric3811
Very timely, I tried Monte enebro last night and we didn't get along very well :) I do enjoy the Roaring Forties blue cheese though.
Buratta I found some down here in myrtle Beach last week at Fresh Market and made one of the 4 oz balls as a topping for a tortilla pizza but it was a waste of a beautiful cheese I ate the other 4 oz with no other than some truffle salt, cracked black pepper and good olive oil and ate it with a spoon. I so want to buy more of it but my budget for food is spent for now and it's $10 for a container of the 2 4oz balls. But it's haunting my dreams I need buratta all the time it's soo good.
re: LEsherick2007
I'm drooling over that description. I love burrata but I usually wolf it down straight.
re: Ruth Lafler
It is so good right now if my diet consisted on Raw Oysters and even chargrilled oysters and buratta cheese I would be very happy.
In recent visit to Tours in France, I had Sainte-Maure de Touraine and Celles-sur-Cher, two goat cheeses that knocked my socks off: http://picnicatthecathedral.com/2013/...


text:
About Us
Gears 3 beta: April it is
posted: 2/25/2011 8:29:00 AM
It's official, Epic and Microsoft will run the
Gears of War 3
multiplayer beta this April. While the exact dates have yet to be announced, a plethora of details and information was released yesterday about the planned experience.
The beta will kick off sometime in mid-April, with the specific dates to be announced later. Players in the beta test will have access to three different Versus modes which will be spread across four maps. Interested gamers have a chance to help shape the beta by voting for 2 of the 4 maps at the
official Gears of War Facebook page
. The choices are made from the following choices:
Old Town
The voting for the maps will run through February 28. In addition to the maps selected by the voting public, the beta will include the new maps Stadium and Supermarket. As for the modes included in the beta, you will be seeing:
King of the Hill- classic King of the Hill gameplay with a moving "hill"
Capture the Leader- each team will either capture or hold the opposing team's leader, who is a playable character with the ability to see through walls and coordinate plans for their team
Team Deathmatch- classic deathmatch gameplay with a catch, only 15 respawns per team
Players who participate in the beta program will be able to unlock content in the retail version of the game, including the classic Golden Lancer and Cole's Thrashball uniform costume. Sound good?
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subset: commoncrawl


text:
F15 BMW X5 gets a nice tune from Hamann
Hamann released details and photos on a new package for the new-generation BMW X5. The new model, known as F15, benefits from a series of styling and performance tweaks from the Germans at Hamann.
At the exterior, buyers will get revised front and rear bumpers, new side skirts, a rear spoiler and of course, the black exterior finish. The latter makes a pretty nice match with the new alloy wheels fitted with high-performance rubber.
You will need it as the company offers some performance tweaks as well. The BMW X5 xDrive30d gets a power increase of 37hp and 45 Nm of torque.
Continue Reading →


text:
CafeinaCafeina's new "Rouge Garden" space. Owner Ivette Naranjo opened Cafeina during Art Basel 2009, which in Miami time, makes her an Arts District pioneer. It was the only venue at the time to even hold a proper liquor license allowing for a full bar. She is celebrating the lounge's second ann ... More >>
Scorch Grillhouse and Wine Bar is a good neighborhood restaurant
Republica Dominica (Putumayo)


text:
A recent rate order by the Pennsylvania Public Utilities Commission (PUC) granting West Penn Power Co. a $53.7-million increase has generated some disagreement between the state's utility...
Evaluating Power Plant Property Taxes Under Deregulation
SO2 limitations under the Clean Air Act.
While some costs of these future environmental requirements may today be too uncertain to be recognized as significant value-diminishers, the effect on plant value can occur almost overnight. Once legislation or regulations are imminent, fair market value is affected because investors look to the future. By the time a compliance date arrives, it may be too late to obtain all of the possible tax savings.
Updating the Present:
Incorporating Future Changes in Plant Valuation
Depending upon state law, state assessors value property either at the "unit" level or locally on a location-by-location basis. In a unit assessment, all utility property (em generation, distribution and transmission (em is valued as a whole and then its value is allocated to the taxing jurisdiction. In a local assessment, each piece of property, which could be transmission wires, poles and substations, or a single generating plant, is valued by a local assessor in a town, city or county.
The actual valuation (em whether by income, cost or comparable sales (em can best be understood assuming a local assessment of each piece of property.
INCOME APPROACH. This method assumes that property is worth the present value of the income stream it can generate. Under traditional regulation, utilities project future income based upon rate of return on rate base, discounted by the market cost of capital. If market cost of capital approximates the allowed (and assumed achieved) rate of return, the income indicator will approximate the rate base.
Under deregulation, however, an appraiser must estimate prospective income a utility's generating plant is expected to earn based on a reasonable projection of electricity market prices and how they will affect the plant's dispatch. Operating costs, such as fuel prices, also are projected and discounted to present value. To make these projections, an appraiser can commission studies from energy and economic forecasting firms specifically for the plant at issue or use reports from the Energy Information Administration or the Gas Research Institute, which provide a more global perspective.
Moreover, the utility probably can use price projections it has used to conduct studies of stranded cost recovery. These studies typically provide the portion of net book cost the utility likely would not recover, and by extension, what an investor likely would not purchase. If the assessment is based on net book value, such studies will prove useful to benchmark property values. Depending upon the quality of the study, it may be combined with competent appraisal evidence and used to prove a value reduction in court.
A truncated projection is also possible with an income based on a rate base multiplied by permitted rate of return for several years, converting to a market-price income projection for those portions of the load that will be sold in competitive markets. If the plant is already producing primarily for a wholesale market, arguably competitive prices should be projected from today forward.
State law would have to be examined, however, to determine if using an income stream based on rate base or including stranded cost recovery allowances would improperly


text: Topaz Adjust 50% Off Sale Ends in 3 Days September 26, 2013 By Eric Reagan Topaz Labs' 50% sale on Topaz Adjust ends in 3 days on September 30. Right now, you can get Adjust for $24.99 (reg. $49.99). When checking out, just use the coupon code: septadjust Check it out here on Topaz Labs' website. email Related posts: Topaz Adjust on Sale for 50% Off Topaz Labs 50% Off Sale Ends Tonight – Cyber Monday Deal Alert Topaz Labs End of Year Sale: 40% Off All Plug-ins Ends Dec. 31 Topaz Adjust 5 for 30% Off Topaz Adjust 5 Released


text:
A major spike in the powerful greenhouse gas methane nearly 12,000 years ago wasn't the result of a catastrophic release of seafloor gas hydrates, scientists say.
Climate scientists had feared that global warming could trigger another massive release of methane into the atmosphere, compounding the impacts of climate change.
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text:
Use of web archive was not hacking, says US court
The use of web archive The Wayback Machine did not constitute hacking in the case of a law firm which used the web archive to see pages which owners did not want it to see, a US court has ruled. The deliberate bypassing or evasion of the archive's protection measures could still be deemed hacking, though, said Judge Robert …
Robots.txt is a request, not a technical measure
No browser currently uses robots.txt as a method preventing ordinary users from accessing web pages. It is only there to ask *robots* not to visit certain pages.
Equally, there is as far as I'm aware not even any *ability* for the end-user of archive.org to look up the robots.txt file, and certainly no compulsion on them to do so.
It might have been more plausible if the site owners had tried to sue archive.org for ignoring the robots.txt when they originally crawled the site (though I suspect the fault was probably the host site failing to deliver the robots.txt when requested). But to even consider sueing an archive.org end user for accessing public domain material is ridiculous in the extreme and the very strongly suggests the action of a drowning man clutching a straw.
However, robots.txt is surely just a recommendation followed by many but not all robots, and is not a technical measure. If I put a number of different coloured notices on a board and another notice which say s "please do not read any yellow notices" then that is surely just a request, not a technical measure. Because there is absolutely nothing technical that is *stopping* me from reading the yellow notices. If on the other hand, I had distinguished the yellow notices by putting them into sealed envelopes, that might indeed be viewed as a proper technical measure.
As I see it, robots.txt is only a "please do not read" notice, and if you really don't want people seeing your pages you ought to use a proper technical measure (such as password protection) rather than merely putting a "please do not read" notice on the site.
Wot he sed
Summed up nicely
Like... htaccess anyone?
Anyone out there able to figure out why the *retards* didn't put up an htaccess to protect their screenies?
BEAM ME UP SCOTTIE, there's no intelligent life down there (c) BOFH
If they don't want people reading the pages the only sure way of doing that is to not put them on the Internet. The judge blew this one in his ruling that robots.txt is in any was a DCMA measure. His ruling should have been very clear and plain.
Is this really about revisionism?
I don't get it. The Issue here seems to read as revisionism, someone is being sued for reading a past version of a document, which was once in the public domain. The technical details of the case (copyright, blah, hacking, blah) is just a vehicle being used by someone to try and suppress something that they no longer want public.
Imagine this same data had been published and distributed in a paper document. And then the authors subsequently decided that they did not want people to read it; so they gathered up all the copies they could find and published a new version of the same paper with different contents.
Would they be able to sue you if you found a original copy that someone had helpfully placed in a local library? Would it be a crime to read it? Would it be inadmissible in court as proof of anything?
Completely agree
If these muppets don't know that if you publish your stuff to the web and don't password protect it, people might read it they should probably get a new, non-IT job.
Clueful judge
truly an uncommon animal within the US judicial system. most judges here, when given an opportunity to make sweeping, disruptive judgments on technology issues, jump in with both jackbooted feet.
the DMCA is, without question, one of the worst technology laws ever enacted. it is certainly in the top 5. be that as it may, this act has not been declared unconstitutional, and it has not been amended in any significant way.
the judgement conforms very narrowly to the letter of the DMCA, which is vague enough to include simple things like robots.txt under anti-circumvention measures. the opinion specifically excludes any other cases from using itself as a precedent (precedent is very powerful in US law, good to see someone treating it with care).
kudos to the judge for a wise, well-considered ruling (that is the fist time i have written those words in almost 40 years).
So, they put the robots.txt file on "the 7th or 8th". And the defendant viewed the archived copy on the 9th. Who knows when they were archived? It could have been a month previous.
As many others have pointed out, there is no obligation to observe an robots.txt file.
robots.txt has no place in law, and there is no compulsion to follow its suggestions.
If one places a curtain over one's bedroom window to keep passing law enforcement from peeking in and arresting the occupant while in the act of some sort of illegal fetish, and the wind blows the curtain aside long enough for said officers to get a look, then it's perfectly legal (in the US) for the officers to then proceed to act under the "plain view" doctrine. The simple fact of hanging the curtain does not protect the criminal. While the officers are forbidden from moving the curtain, themselves, if an "accident" disables the curtain's protections, then there is technically no curtain ... and no protection.
Regardless of whether the defendants had included robots.txt (the curtain), IA grabbed their site and offered it to the plaintiffs without extraordinary effort.
If anything, this should have been about the rights of IA to permanently store copyrighted content without the permission of its copyright owners ... which brings us to Google's cache ...
A barn door in the middle of a field?
It seems that the "experts" make no difference between robots.txt and .htaccess files!! While the latter indeed serves a functionality similar to lock the former is just a notice.
A real life example to IT illiterate laweyrs: putting in a public building a sign forbidding taking pictures (what actually web archives do) still does not put any technical obstacles preventing the public to use their bare eyes. What on Earth can prevent a determined councel to give an order to few interns with browsers ("click on every hyperlink if it keeps you on that web site"), and to dig through results.
Copyrighting a book does forbid to make illegal copies of it but AFAIK does not prevent reading it (if one is literate enough)!
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text:
Posts by Chunky Lafunga
11 posts • joined 18 Feb 2010
2012: The year that netbooks DIED
Still think Netbooks have a life and for me and I use a Lenovo Windows 7 ideapad 7 which is great. Got 2Gb of memory upgrade for little money and it runs swiftly
- Indeed not good for number crunching but when did I think it could do that!
- Ultra Books lovely but over priced
- Tablets do not replace the full QWERTY which I can use just as well as a full keyboard on my Netbook. Got full MS Office and Photoshop and run lovely
- I can watch films on it but I never expected full HD
- Is light and easy to carry around
- Got a better selection of PC games and apps that will run fine and far better quality than iOS/Android offerings
Netbook is not dead for now.
Rests case
Mars rover harangues empty landscape with loudhailer
Yak yak yak
We come in Peace
McAfee splats bug that knocked punters offline
Utter Muppets
McCrappy have a history of this clueless stuff. Had to use this terrible software for 7 years in an Enterprise Environment and all the problems we have had caused by McCrappy DAT updates not tested before they send them out. Beggars belief. When it actually works it fails to deal with infections.
Re: More trouble than any virus
Spot on
Whiptail flashes new kit, launches 72TB storage monster
7 year working life! The lot will be toast after 7 months
HP's ProLiant Gen8 control freakery
"So if a disk drive is getting wobbly, the system notifies HP, which ships a new drive."
Well we have Insight Remote running and HP will NEVER just ship a drive if a fault is detected which is what they claim.
All you may get is a phone call asking if the fault is real, if you have tried re-seating the drive, is the firmware up to date etc etc. Yawn.
Usual old lies spouted at launches with bloated Execs claiming rubbish which only exists in their heads. On the ground it's a different matter.
Hacker cuffed in job interview sting with hotel he blackmailed
Self extradition fail
IPhone overtakes BlackBerry in the corporate world
So you volunteer your own kit to be 'integrated' into the corporate mail system then also volunteer to have your life taken over checking endless amounts of pointless twaddle you have been CC'd on but feel you must respond to; thus continuing the endless cycle of BS.
BMW intros revamped Mini as sporty MG-alike
BMW Plonkers
The once classic Mini turned into franchised production line of bland Euro cars. The name MINI is meaningless on these cars.
Another NHS hospital stricken with Conficker virus
I have come across the muppet who runs the IT Department at this Hospital and some of the poor demotivated and depressed staff who have previously worked under him. Therefore this story is of no surprise as his managerial style was reported as of total control and humiliation to anyone who may question his word. Result; nothing gets done as everyone is too scared to act and show some initiative.
Let's face it, the NHS anyway has a history of ineptitude and getting nothing done. It really is the last stop for the truly useless.
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text:
A word for which the acronym is CP.
That catholic priest was watching CP on his PC
door Lollerc0a5t3r 15 februari 2011
Cool dudes who forgive your sins and give you Jesus in holy Communion. They usually wear black clothes with a white collar.
Catholic priests number over 500,000 in the world.
door ScottX 23 november 2007
A cleric whose chief powers, according to the Roman Church, are to forgive sins in God's Name and to confect the Holy Eucharist.
My cousin is a Catholic priest. He loves to hear confessions and say Mass. He is one smart and cool dude!
door ScottX 23 november 2007
a group of people who everyone thinks are pedophiles when the majority of them aren't
Catholic priests are all pedophiles!
door twinkletows 15 augustus 2010
1. pedophile, child raper
2. male member of the Roman Catholic Church hierarchy
2. male member of the Roman Catholic Church hierarchy
Man, I saw this loli walking around outside unattended. Lucky for her I'm not a Catholic Priest.
door filipino phil 27 september 2010
See Kid diddler.
That catholic priest diddled them all there innocent childs!
door PissLip 26 maart 2008
See - "Devil in a black coat"
"Run children, guard your backsides. Here comes the catholic pervert priest"
door Bill Finn 11 november 2003
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- 1
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- volgende →


text:
ZDNet App Wrap: 20 August 2012
Summary: Minutes, TrackMySpend, Kondoot, Pinterest, Gliph, Pick.ee, Stayz, ExpressPlus
4 of 8Image
(Credit: Kondoot)
Platform: iOS (iPhone and iPad)
Price: Free
Kondoot, which was founded by Aussies who announced plans for an initial public offering (IPO) in March, has just released a revamped app. Kondoot is a social network that enables live video streaming so that users can publish and watch live and recorded broadcasts and hold video chats. An Android app is coming soon. For businesses, it's a great distribution method for presentations.
(Credit: Gliph)
Platform: iOS (iPhone), Android
Price: Free
If you worry about security, Gliph might be a great app for you. You create an account by claiming a Gliph, and then you can send encrypted text messages and cloak your email when using it on sites that you don't trust, although this feature only works under certain conditions on Android. You can even delete messages that you didn't mean to send to other users, not only on your device, but on theirs, too.
Kick off your day with ZDNet's daily email newsletter. It's the freshest tech news and opinion, served hot. Get it.


text:
Adorable Two-Legged Baby Pig Has A Wheelchair Made Of Toys
His name is Chris P. Bacon. And he's the best two-legged baby pig in a wheelchair there is.
1. Meet Chris P. Bacon, the two-legged pig in a wheelchair.
2. Chris was born without the use of his hind limbs…
3. But now he gets to roll around in this little wheelchair…
4. And the wheelchair is MADE OF K'NEX.
Coolest pig wheelchair ever.


text: Wolfe, We do newcomers meetings once per quarter and you just missed it. You would be welcome to come by our house to visit. Call me at 749-5915. There is a regional practice here in NW Oklahoma City on 11/26. We will be doing Officers Meeting at our house on 11/28 and populace meeting at NW 31st and Pennsylvania on 12/5. Elric Dracwin Baron Wiesenfeuer -----Original Message----- From: northern-bounces at lists.ansteorra.org [mailto:northern-bounces at lists.ansteorra.org]On Behalf Of E. Dawson Schachter Sent: Tuesday, November 14, 2006 1:50 PM To: northern at lists.ansteorra.org Subject: [NR] New to the Area, but Not the SCA Heya folks, I just moved to the Barony of Wiesenfeuer from the Kingdom of the West, where I grew up. Can anyone point me in the direction of a local newcomers meeting or such like where I can meet folks from the area? I'd appreciate any help you can give. Thanks, Wolfe Morganson -- Dawson Schachter The Lion's Skin 3033 Tinker Diagonal Del City, OK 73115 Phone: (731) 513-3730 _______________________________________________ Northern mailing list Northern at lists.ansteorra.org http://lists.ansteorra.org/listinfo.cgi/northern-ansteorra.org


text: Box Office Predictions: 'Warm Bodies,' 49ers Will Rule Super Bowl Weekend Print article Send a Tip by Movie Critic Assassins 1 Feb 2013 post a comment Last week gave Sensei a strong finish to the month. His January prediction accuracy puts him at the top of prediction sites. Not bad. Sensei's weekend predictions and revenue results go as follows: 1. "Warm Bodies" ($22 million) - Super Bowl weekend usually destroys new film releases. Warm Bodies does have momentum with its great marketing and a welcome change of pace for the zombie genre. There's enough positive buzz here to equal last year's Chronicle opening ($22 million). Still, finishing anywhere the $20 million mark on Super Bowl weekend would be impressive. 2. "Hansel & Gretel: Witch Hunters" ($9.2 million) - Super Bowl weekend will not be kind to this one. Film will easily suffer a drop more than 50 percent off last weekend's opening. 3. "Silver Linings Playbook" ($7.3 million) - This sleeper hit snuck its way into the top five the last couple of weeks. Jennifer Lawrence will again add another top five finish to her box office resume. 4. "Zero Dark Thirty" ($6.5 million) - It's a shame this film's Best Picture Oscar chances have gone the way of Osama bin Laden himself (done and done). Still, film will be comforted in pulling more impressive box office numbers this weekend. 5. "Bullet to the Head" ($6.3 million) - Sylvester Stallone returns in this action vehicle, but marketing has been stale. Adding to the film's troubles is no recognizable co-stars to help strengthen its box office core. Going with lower results here. In other calls: Despite being on only 450 theaters, look for Al Pacino and Christopher Walken's Stand Up Guys to pull in around $1.7 million for the weekend. And as for the Super Bowl itself -- 49ers 34, Ravens 24. That's Sensei's calls. Enjoy the game.


text:
March 12, 2013
This undated publicity photo provided by the ASPCA shows Musketeer, a five-year-old Shepard-pit bull mix, in the indoor portion of his kennel at the ASPCA Behavioral Rehabilitation Center in Madison, N.J. Musketeer is available for adoption at St. Hubert's. (AP Photo/ASPCA)
Stories this photo appears in:
LA: New center offers help for dogs consumed by fear
Tuesday, March 12th, 2013 9:22 a.m.
People want their dog to be a friend, not afraid. But sometimes, fear grips dogs so tightly they shake, cower, bite, growl or pee. It can be constant, painful and hard to overcome. Such dread can consume a dog when it's freed from a cage at a puppy mill or hoarder's home because that's the only life the dog has ever known.
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text:
Issues: flood
flooding in Posey tube ► Archived318 Posey Tube Oakland, California
There has been standing water at the bottom of the tube. I've been driving the same commute through the Posey for over 20 years, and I don't ever remember pooling / ponding / standing water. We've had some recent heavy rains, but this isn't the first time that it has rained in 20 years, so there must be a clogged drain. Please check the drains, since this is a major route for Alameda.· Reported by venti frappucino with twelve extra shots please (Guest) · Share · Flag Flagged
clogged drain causing flooding ► Archived1919 Shoreline Drive Alameda, California
we had a recent downpour, the rest of shoreline is relatively dry but the street area in front of this address has a big pool of water,
the area is on the apartment side of the street not the beach· Reported by Melody (Guest) · Share · Flag Flagged
Sand Dune ► Archived107 Atlantic Ave Alameda, CA 94501
A few months back there was a water main break on and the resulting flood left a big pile of sand on the multipurpose path on Main Street. You can't ride a bike or walk through it, and unsuspecting riders can an often do, take a tumble on their bikes. Someone WILL get seriously hurt. It should be fixed.· Reported by Jeff Levy (Guest) · Share · Flag Flagged
Closed Gail Carlson (Guest)
The multipurpose path has been swept clean of sand and debris. In the future, you may want to consider using the City's Access Program which can be found on the City of Alameda's web page so your request can be tracked and prioritized with other work.
Gail Carlson
Public Works Department


text:
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text: David Friedman/Cariadoc wrote: >It wasn't in al-Warraq. It's Humus Kasa from _The description of >Familiar Foods_. p. 383 of _Medieval Arab Cookery_ . Thank you. I'm sure i've read the recipe, but even though it had hummus and tahina in it, it didn't look like hummus bi-tahini to me. Still i will need to give it a try. >The indices of the al-Warraq translation are indeed a pain. I've created indices for a number of shorter cookbooks. And if Ibn Sayyar al-Warraq hadn't complied so many recipes, poems, and nuggets of advice (in the vicinity of 600, IIRC) i'd create my own. But indexing his book is truly a daunting task, not to mention adding all the info Nasrallah has in her intro and her glossaries. -- Urtatim (that's err-tah-TEEM) the persona formerly known as Anahita


text:
Find a Local Trade Mark Expert
Find your nearest Trade Mark expert using the options below:
Latest Tweets
A rare moment: former CILEx Presidents spanning more than 20years gather to recognise Diane Burleigh's time as CEO http://t.co/Mx8t0TWoxA
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The ITMA Review
and other reasons to join ITMA...Find out more
Trade Mark and Patent Attorneys Welcome Active Role in Judiciary
28 July, 2006
Trade mark and patent attorneys are delighted to see that they are a step closer to being eligible to apply for some judicial roles under the terms of the draft Tribunals, Courts and Enforcement Bill.
Philip Harris, President of ITMA (the Institute of Trade Mark Attorneys) and Barry Treve, President of CIPA (the Chartered Institute of Patent Attorneys) said:
"The Institutes have always believed that with their specialist qualifications and experience, there should be opportunities for their Members to sit in a judicial capacity in appropriate intellectual property cases, including in Appeals from the Patent Office and Trade Marks Registry."
"We are delighted to see that the draft Bill recognises this and empowers the Lord Chancellor to extend the list of relevant qualifications for the purpose of judicial-appointment eligibility for specified appointments to registered trade mark and patent attorneys. We hope that the due parliamentary process will result in this coming to pass."
1. The Institute of Trade Mark Attorneys (ITMA) was established in 1934 as the professional body representing those persons qualified to act for the owners of trade mark and allied intellectual property rights (in particular, registered designs) both nationally and internationally. It now represents the vast majority of UK registered trade mark agents and all UK Trade Mark & Design Litigators.
2. Currently ITMA has approximately 500 practising members; it also extends associate membership to professionals in related fields of law and overseas membership to foreign trade mark attorneys. Its total membership (all classes) is about 1600 members, primarily located in the United Kingdom and Europe, but also in more than 50 other countries.
3. ITMA is regularly consulted by UK government and by international bodies when questions affecting trade mark and allied intellectual property rights arise. It has regular meetings with the UK Patent Office, the Community Trade Marks Office (OHIM), the World Intellectual Property Organisation (WIPO) and other sister organisations in Europe and beyond. For more information visit www.itma.org.uk.
4. The Chartered Institute of Patent Attorneys (CIPA) is a professional body representing Patent Attorneys in the UK. CIPA was founded in 1882 and incorporated by Royal Charter in 1891. For further information contact CIPA, 95 Chancery Lane, London, WC2A 1DT (Tel: 020 7405 9450)
Press Enquiries to Ken Storey, PR Manager, Tel: 020 8941 6079 or Mobile 07710 434 507.


text:
November 25, 2014
MILLIGAN COLLEGE, Tenn. - A 13-4 rally to close the game sent host Milligan (Tenn.) past No. 19 Union in Appalachian Athletic Conference action on Wednesday.
The loss is the Lady Bulldogs' third in their last four games, dropping them to 12-5 overall and 3-3 in conference play. The Buffaloes improve to 11-7 overall and 3-3 in the AAC.
With 3:38 left, Lindsey Waters (Stearns, Ky.) hit 1-of-2 free throws to put Union up 45-40. Milligan responded by scoring seven of the next nine points, tying the game at 47-47 at the 1:44 mark when Dorian Freeman scored on a putback.
The Buffaloes connected on four of its next six free throw attempts to take a 51-47 lead with 40 seconds left. Waters made it a two-point game with 32 seconds remaining. Milligan added two more free throws to seal the 53-49 victory.
Waters paced Union with 25 points with Kara Pile (Fairdale, Ky.) followed with 11.
For Milligan, Freeman led the way with 11 points, while Alisha Mainer chipped in 10.
The Lady Bulldogs shot 33.9 percent from the field and made only 1 of 9 from 3-point range. The Buffaloes did not shoot any better, hitting 27.0 percent of their shots from the floor and went 3 for 14 from long range. However, Milligan outrebounded Union 50-33, including an 18-4 edge on the offensive glass.
Union returns to action Saturday at Columbia (S.C.) in another conference showdown. Game time is set for 4 p.m.
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text:
Central Croatia Condo Rental Photos and Description
Apartments are located in autohtonum style
Apartment isequipped furnished with furniture made of natural wood and. According to the tradition of this region
It is for four people and there is a bedroom (for two persons), living room with dining area and sofa bed (for two persons), kitchen, bathroom. There is a front garden and a playground, free parking, satellite TV.
Include cycling Children's Playground, Hiking, BBQ, archery, badminton, sledding, Nordic walking
Walking around the lakes, boating
Near object you can try horseback riding, skiing, hunting, hiking, fishing or resting, sunbathing.
For a better experience, you can try specialties of the region: Plitvice cheese, ham, homemade dishes, salads directly picked from the garden, rolls with fruit and cottage cheese, fish and grilled meats and many other local dishes.
Our wine cellar is the perfect place to socialize with friends in the evening or enjoy a glass of wine before dinner.
You can not Plitvice without trying the unique taste of Lika liqueurs are grown from local fruits in this climate the left. In addition, you can try authentic olive oil, honey, jams and other products.
It is a resort oasis offers the perfect combination of relaxation, with an active vacation and entertainment.
- Suitability:
- Long-term Renters Welcome
- children welcome
- non smoking only
- pets considered


text:
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742cc, 61bhp, 110mph, Insurance group 12
Big trail bike you really can take off road. The Honda XRV750 Africa Twin was one of the first Japanese monster trail / desert rally bikes and remains one of the best. Power output is much lower than the latest machines but the slimmer seat makes it easier to manage one you leave the Tarmac. It's not light though and ...
992cc, 85bhp, 134mph, Insurance group 15
The Ducati Multistrada 1000DS is a bold attempt at tourer/town/sportster hybrid motorcycle and mostly hits the mark. Whacky styling masks a truly versatile motorcycle mixed with Italian style. Low screen, smallish tank and limited performance from Ducati Multistrada 1000DS' air-cooled two-valve engine are only slight niggles. That and its ugly face.
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AllSource Global Management
High-Quality Employees and Diversification Are Essential for Business Success
Managing a small business in today's economy is by no means an easy task. And when that small company is in the defense industry – described by many as the toughest, most competitive, most cutthroat business on the planet – it's a very challenging endeavor, says Cecilia Mata of AllSource Global Management.
How has AGM managed not only to survive but to prosper in this field during the most severe recession since 1929? "Quality employees, diversification and financial-institution support have helped us thrive," says Mata of AGM, the company she founded in 2005. …Read More


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Shortly before economist Ben Brunnen presented a Manning Foundation paper on the virtues on road tolls, a few reporters caught up with city transportation GM Mac Logan to ask that perennial question: tolls? In Calgary? Really? If you look at … Continue reading
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Transportation head on toll roads: "I'm pretty convinced it will happen in Calgary. The question is when."
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Last month, after a report that claimed traffic congestion in Calgary may not be as bad as we think it is, Herald readers offered dozens of ideas about how to fix the problem. I combed through the ideas and compiled … Continue reading
Poll: What reader idea is the real cause of traffic congestion in Calgary?
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A blog post yesterday examined a new study that says traffic congestion in Calgary isn't all that bad — relative to other North American cities. Dozens of readers responded, some of whom agreed. Many, however, did not. What I found … Continue reading
Is traffic congestion in Calgary overstated?
Traffic congestion on Burrard Street in Vancouver.
Are you like my co-worker who just stumbled into the office in a half sweat and full rant after being frustrated by Calgary traffic congestion en route to the Stampede? You're not the only one. But it turns out, Calgary … Continue reading
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Calgary Herald Archive
The concept of mixed use design has become common vernacular in contemporary neighbourhood planning. The basic principle is that mixed use, complete communities encourage living, working and playing. In many ways it is a conceptual return to the way neighbourhoods … Continue reading
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As a car enthusiast, it is natural to believe I am a defender of the automobile amidst the recent debate on whether Calgary's transportation planning is waging "a war on cars." The line is drawn between those who feel the … Continue reading


text:
Jasmine Sborov
No. 12 Colorado Women Edge UCLA 61-59
Jen Reese scored 15 points and Jasmine Sborov added 11 to lead No. 12 Colorado to a 61-59 victory over UCLA on Sunday.
CU Women Beat Wyoming 63-59
Jasmine Sborov made two free throws with 5 seconds left to clinch No. 11 Colorado's 63-59 win at Wyoming on Wednesday night.
No. 16 CU Women Down New Mexico In 85-53 Rout
Jen Reese scored 18 points and hauled in seven rebounds to lead No. 16 Colorado to an 85-53 rout over New Mexico on Saturday.
No. 17 Buffs Women Overwhelm Alcorn State 83-33
Lauren Huggins scored 16 points and hit five 3-pointers as No. 17 Colorado rolled past Alcorn State 83-33 Friday night.
No. 17 Colorado Women Beat CSU 63-59
No. 17 Colorado didn't score a field goal over the final 6:46 in Tuesday night's game but held on for a 63-59 victory over Colorado State.


text:
Flute Concerto in G major, RV 437 (Vivaldi, Antonio)
Sheet Music
Full Scores
I. Allegro
*#321110 - 8.44MB, 9 pp. - (0) - C*/C*/V* - 1331x⇩
III. Allegro
*#321112 - 6.38MB, 6 pp. - (0) - C*/C*/V* - 461x⇩
Walter Kolneder (1910-1994)
Antiqua, Nr.130
Mainz: B. Schott's Söhne, 1961.
This "urtext" or "scholarly" (scientific) edition was published at least 25 years ago in the EU (or 20 years ago in Italy, before 1992 in the former USSR). Hence, the edition is public domain in its country of origin or a government publication. Such editions are also public domain in Canada because they fail to meet the minimum 'threshold of originality' to qualify for copyright as an 'adaptation'. They may not be public domain elsewhere. More information about this can be found here.
Please obey the copyright laws of your country. IMSLP does not assume any sort of legal responsibility or liability for the consequences of downloading files that are not in the public domain in your country.
In the USA this work is most likely in the public domain because no renewal was found after a thorough search of the Catalog of Copyright Entries, it was either ineligible for "restoration" under GATT/TRIPs and/or no record of an NIE filing was found in the online records of the US Copyright Office.
Kolneder's ed. was a revised reprint of an earlier edition by Wolfgang Fortner (1907-1987) from 1950.
First edition
6 Concerti a flauto traverso, Op.10 (No.6)
Amsterdam: Michel-Charles Le Cène, n.d.(ca.1728). Plate 544. (pp.20-23)
Palo Alto: Center for Computer Assisted Research in the Humanities, 2010.
Creative Commons Attribution-NonCommercial 4.0 [tag/del]
General Information
|Work Title
|Concerto for Flute, Strings and Basso continuo RV 437
|Alternative Title
|Vivaldi, Antonio
|Opus/Catalogue Number
|RV 437 ; Op.10 No.6
|G major
|3 movements:
|First Publication
|1729 in 6 Concerti a flauto traverso, Op.10 (No.6)
|Piece Style
|flute, strings, continuo
|Related Works
|Concerto for Flute, Oboe, Violin and Bassoon in G major, RV 101
- Kolneder, Walter/Editor
- Scores published by Schott
- Scores published in 1961
- Scores published in the 20th century
- Urtext
- Work-PD-US-notrenewed
- Pages with scores
- Scores from Bibliothèque nationale de France
- Pages with First Editions
- Team, CCARH/Editor
- Pages with parts
- Scores
- Vivaldi, Antonio
- Baroque
- Concertos
- For flute, strings, continuo
- Scores featuring the flute
- Scores featuring string ensemble
- Scores with basso continuo
- For strings with soloists and continuo
- G major


text:
Properties in Borehamwood, Hertfordshire between £250,000 and £275,000
Properties in Borehamwood, Hertfordshire
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To provide you with the best possible service we only show properties for which estate agents have provided full and valid postcodes. You may find more properties in our List or Gallery views.
£250,000 Sold 3 Bedrooms Clarendon Road, Borehamwood
Offered for sale for the first time is this three bedroom property conveniently located on a generous plot on the doorstep of Borehamwood's high street and within walking distance to the train station. This property is in need of absolute, complete
£252,500 Sold 3 Bedrooms Arundel Drive, Borehamwood
£270,000 Sold 3 Bedrooms Gateshead Road, Borehamwood
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text:
On May 18, Hicksville residents voted 1,665 to 1,263 in favor of the school district's 2004-2005 spending plan of $84,648,982. As a result of the 8.05 percent budget-to-budget increase, the district's tax rate is expected to increase by $13.22 per $100 of assessed valuation for an average tax bill of approximately $3,221 for a Class I homeowner, a $335 increase of the current year.
Oyster Bay Town Supervisor John Venditto announced that the Oyster Bay Town Board has scheduled a public hearing for Tuesday, May 25, to consider the Hicksville Hamlet Plan.
The Hicksville Youth Council's Boys and Girls Club (HYCBGC) would like to cordially invite the children and adolescents of the community to join the council's summer programs.
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text: A Withington, Nr. Cirencester, Gloucestershire, GL54 6 Beds · House · Grade II · Parking · Georgian Location The Old Rectory is situated in the pretty Cotswold village of Withington surrounded by rolling countryside . Village has two public houses, a church, primary school and post box. In addition Cheltenham and Cirencester are 8 miles and 9 miles respectively and offer a wide range of shopping... »» first seen three weeks ago on Country Life > Savills £2,500,000