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Cheese Cutters
Vacherin-Fribourgeois
#8
Thrower
MA
7
ST
3
AG
3
AV
7
R
24
B
14
P
2
F
0
G
15
Cp
3
In
0
Cs
2
Td
2
Mvp
3
GPP
28
XPP
0
SPP
28
Injuries
Skills
Pass
Sure Hands
Nerves of Steel
Strip Ball
<DIV ALIGN="left">
A 25-lb. Swiss cheese with a soft, smooth consistency. Pasteurized milk
is inoculated with bacteria, and rennet is added at 100 degrees F. Curd
is cut into large pieces and heated to 110 degrees F. The curd is then
molded and salted in brine. The cheese is cured in very damp conditions
in order to promote the growth of mold on the surface.
</DIV>
A 25-lb. Swiss cheese with a soft, smooth consistency. Pasteurized milk
is inoculated with bacteria, and rennet is added at 100 degrees F. Curd
is cut into large pieces and heated to 110 degrees F. The curd is then
molded and salted in brine. The cheese is cured in very damp conditions
in order to promote the growth of mold on the surface.
</DIV>
Match performances
Date
Opponent
Comp
TD
Int
Cas
Mvp
Spp
2004-09-02
1
-
-
-
-
1
2004-10-20
-
1
-
-
1
8
2006-04-30
1
1
-
1
-
6
2006-05-15
1
-
-
-
1
6
2006-06-07
-
-
-
1
-
2
2006-07-08
-
-
-
-
1
5