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<DIV><FONT face="Courier New">Michael,</FONT></DIV>
<DIV><FONT face="Courier New"></FONT> </DIV>
<DIV><FONT face="Courier New">I leave for France next Friday. I'll see if
I can procure anything for you there. Also, I'll check w/my brother to see
if any of his contacts might know.</FONT></DIV>
<DIV><FONT face="Courier New"></FONT> </DIV>
<DIV><FONT face="Courier New">Wish me 'bon chance'!</FONT></DIV>
<DIV><FONT face="Courier New"></FONT> </DIV>
<DIV><FONT face="Courier New">Kathy Dederich</FONT></DIV>
<BLOCKQUOTE
style="PADDING-RIGHT: 0px; PADDING-LEFT: 5px; MARGIN-LEFT: 5px; BORDER-LEFT: #000000 2px solid; MARGIN-RIGHT: 0px">
<DIV style="FONT: 10pt arial">----- Original Message ----- </DIV>
<DIV
style="BACKGROUND: #e4e4e4; FONT: 10pt arial; font-color: black"><B>From:</B>
<A title=mstaver@kendall.edu href="mailto:mstaver@kendall.edu">Michael J.
Staver</A> </DIV>
<DIV style="FONT: 10pt arial"><B>To:</B> <A title=cheese@hbd.org
href="mailto:cheese@hbd.org">The Cheese Makers' Digest</A> </DIV>
<DIV style="FONT: 10pt arial"><B>Sent:</B> Friday, November 10, 2006 4:03
PM</DIV>
<DIV style="FONT: 10pt arial"><B>Subject:</B> Re: [Cheese] Tripple
Cheese</DIV>
<DIV><BR></DIV>
<DIV class=Section1>
<P class=MsoNormal><FONT face=Arial color=navy size=2><SPAN
style="FONT-SIZE: 10pt; COLOR: navy; FONT-FAMILY: Arial">This is the cheese I
would like to make or a variation of it, does anyone have a recipe? Thanks
Michael<o:p></o:p></SPAN></FONT></P>
<P class=MsoNormal><FONT face=Arial color=navy size=2><SPAN
style="FONT-SIZE: 10pt; COLOR: navy; FONT-FAMILY: Arial"><o:p> </o:p></SPAN></FONT></P>
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face="Times New Roman" size=3><SPAN style="FONT-SIZE: 12pt">
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</SPAN></FONT></DIV>
<P class=MsoNormal><B><FONT face=Tahoma size=2><SPAN
style="FONT-WEIGHT: bold; FONT-SIZE: 10pt; FONT-FAMILY: Tahoma">From:</SPAN></FONT></B><FONT
face=Tahoma size=2><SPAN style="FONT-SIZE: 10pt; FONT-FAMILY: Tahoma"> <A
href="mailto:cheese-bounces@hbd.org">cheese-bounces@hbd.org</A>
[mailto:cheese-bounces@hbd.org] <B><SPAN style="FONT-WEIGHT: bold">On Behalf
Of </SPAN></B>Dehaven James W<BR><B><SPAN
style="FONT-WEIGHT: bold">Sent:</SPAN></B> Friday, November 10, 2006 2:39
PM<BR><B><SPAN style="FONT-WEIGHT: bold">To:</SPAN></B> <st1:PersonName
w:st="on">The Cheese Makers' Digest</st1:PersonName><BR><B><SPAN
style="FONT-WEIGHT: bold">Subject:</SPAN></B> Re: [Cheese] Tripple
Cheese</SPAN></FONT><o:p></o:p></P></DIV>
<P class=MsoNormal><FONT face="Times New Roman" size=3><SPAN
style="FONT-SIZE: 12pt"><o:p> </o:p></SPAN></FONT></P>
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height=40>
<P class=MsoNormal><FONT face="Times New Roman" size=3><SPAN
style="FONT-SIZE: 12pt">St. Andre 200 Gram Mini
Wheel<o:p></o:p></SPAN></FONT></P></TD>
<TD
style="PADDING-RIGHT: 1.5pt; PADDING-LEFT: 1.5pt; PADDING-BOTTOM: 1.5pt; PADDING-TOP: 1.5pt; HEIGHT: 30pt"
height=40>
<P class=MsoNormal style="TEXT-ALIGN: right" align=right><B><FONT
face="Times New Roman" size=3><SPAN
style="FONT-WEIGHT: bold; FONT-SIZE: 12pt">Discount Price:
$13.25</SPAN></FONT></B> <BR>every day <BR><B><SPAN
style="FONT-WEIGHT: bold"><A
href="javascript:popupWindowWhole('http://www.cheesesupply.com/discount_popup.php')">Volume price: $11.93</A></SPAN></B><BR>w/
$100.00 purchase <BR><B><SPAN style="FONT-WEIGHT: bold"><A
href="javascript:popupWindowWhole('http://www.cheesesupply.com/wholesale_popup.php')">Wholesale price: $10.60</A></SPAN></B><BR>w/
$300.00 purchase <o:p></o:p></P></TD></TR></TBODY></TABLE>
<P class=MsoNormal><FONT face="Times New Roman" size=3><SPAN
style="FONT-SIZE: 12pt"><o:p></o:p></SPAN></FONT></P></TD></TR>
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<P class=MsoNormal><FONT face="Times New Roman" size=3><SPAN
style="FONT-SIZE: 12pt"><IMG id=_x0000_i1025 height=10
src="http://www.cheesesupply.com/images/pixel_trans.gif" width=66
border=0><o:p></o:p></SPAN></FONT></P></TD></TR>
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<SCRIPT language=JavaScript>
<!-- document.write('<a
href="javascript:popupWindow(\'http://www.cheesesupply.com/popup_image.php?pID=205\')"><img src="images/standre2-125x125.jpg" border="0" alt="St. Andre 200 Gram Mini Wheel" title=" St. Andre 200 Gram Mini Wheel " width="125" height="125" hspace="5" vspace="5"><br>Click to enlarge</a>'); //-->
</SCRIPT>
<A
href="javascript:popupWindow('http://www.cheesesupply.com/popup_image.php?pID=205')"><SPAN
style="TEXT-DECORATION: none"><IMG id=_x0000_i1027
title=" St. Andre 200 Gram Mini Wheel " height=125
alt="St. Andre 200 Gram Mini Wheel" hspace=5
src="http://www.cheesesupply.com/images/standre2-125x125.jpg"
width=125 vspace=5 border=0></SPAN><BR>Click to enlarge</A> <A
href="http://www.cheesesupply.com/images/standre2.jpg"><NOSCRIPT><SPAN
style="TEXT-DECORATION: none"><IMG id=_x0000_i1028
title=" St. Andre 200 Gram Mini Wheel " height=125
alt="St. Andre 200 Gram Mini Wheel" hspace=5
src="images/standre2-125x125.jpg" width=125 vspace=5
border=0></SPAN><BR>Click to
enlarge</A><o:p></o:p></SPAN></FONT></P></NOSCRIPT></TD></TR></TBODY></TABLE>
<DIV>
<P class=MsoNormal><FONT face="Times New Roman" size=3><SPAN
style="FONT-SIZE: 12pt">St. André is a soft, ripened cheese in the
tradition of Brie and Camembert. In 1928 a country cheese maker started
the St. André Creamery in <st1:place w:st="on"><st1:City
w:st="on">Villefranche de Rouerque</st1:City>, <st1:country-region
w:st="on">France</st1:country-region></st1:place>, in the middle
Pyrénées, a region also known for Roquefort cheese. Fast forward 40-some
years and the soft-ripened, triple-cream cheese named St. André made its
debut, with a reputation as a blend of the perfect brie mixed with equal
parts of thick, sour cream and whipped sweet cream. St. André is made
from cow's milk and enriched with pure cream. St. André is also fairly
rare. Containing no less than 75% butterfat for every 100 grams of
cheese, St. André is commonly agreed to be 50% richer than the average
Camembert. This cheese is a favorite for cheese
boards!<o:p></o:p></SPAN></FONT></P></DIV></TD></TR></TBODY></TABLE>
<P class=MsoNormal><FONT face="Times New Roman" size=3><SPAN
style="FONT-SIZE: 12pt"><BR><BR><B><I><SPAN
style="FONT-WEIGHT: bold; FONT-STYLE: italic">Jack Schmidling
<arf@mc.net></SPAN></I></B> wrote: <o:p></o:p></SPAN></FONT></P>
<P class=MsoNormal><FONT face="Times New Roman" size=3><SPAN
style="FONT-SIZE: 12pt">Lyndon Giles wrote:<BR><BR>> According to French
law these cheeses are classified double crème<BR>> when they contain a
minimum of 60 per cent butter fat (rnatière<BR>> <st1:City
w:st="on"><st1:place w:st="on">grasse</st1:place></st1:City>) per gram, and
triple crème when they contain a minimum of 75<BR>> per cent butter fat per
gram.<BR><BR>Thanks for clearing that up but as a nit to pick, 75% says it
all... per <BR>gram confuses things. It also applies per
ton.<BR><BR>js<BR><BR>-- <BR>PHOTO OF THE WEEK:
http://schmidling.com/pow.htm<BR>Astronomy, Beer, Cheese, Fiber,Gems,
Sausage,Silver
http://schmidling.com<BR><BR>_______________________________________________<BR>Cheese
mailing
list<BR>Cheese@hbd.org<BR>http://hbd.org/mailman/listinfo/cheese<o:p></o:p></SPAN></FONT></P>
<P class=MsoNormal><FONT face="Times New Roman" size=3><SPAN
style="FONT-SIZE: 12pt"><o:p> </o:p></SPAN></FONT></P></DIV>
<P>
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