Comments on: It’s Official! Terrance Brennan Cooks Up the World’s Largest Fondue! http://blog.artisanalcheese.com/cheese_news/its-official-terrance-brennan-cooks-up-the-worlds-largest-fondue The Official Artisanal Premium Cheese Blog Sun, 11 Mar 2012 20:22:27 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Jeff Hall http://blog.artisanalcheese.com/cheese_news/its-official-terrance-brennan-cooks-up-the-worlds-largest-fondue#comment-60095 Jeff Hall Fri, 18 Dec 2009 13:59:42 +0000 http://blog.artisanalcheese.com/?p=22#comment-60095 A buddy recommended me to look at this site, great post, fanstatic read... keep up the cool work! A buddy recommended me to look at this site, great post, fanstatic read… keep up the cool work!

]]> By: Casey Fulton http://blog.artisanalcheese.com/cheese_news/its-official-terrance-brennan-cooks-up-the-worlds-largest-fondue#comment-1934 Casey Fulton Fri, 11 Apr 2008 06:10:41 +0000 http://blog.artisanalcheese.com/?p=22#comment-1934 Seems different from your previous posts. Did YOU write this post, or someone else did? Anyway, I think your readers really enjoyed reading it. Seems different from your previous posts. Did YOU write this post, or someone else did? Anyway, I think your readers really enjoyed reading it.

]]> By: Rick http://blog.artisanalcheese.com/cheese_news/its-official-terrance-brennan-cooks-up-the-worlds-largest-fondue#comment-4 Rick Fri, 02 Mar 2007 23:20:03 +0000 http://blog.artisanalcheese.com/?p=22#comment-4 Congratulations Terrance! Well done! Read here how the Swiss are angry about your new record. They denie it in the Newspaper. Here the link ... http://www.blick.ch/news/schweiz/artikel57303 I made a copy of the article, so if the page is no longer, just contact me via e-mail and I send you a copy. Best Regards, Richard. Congratulations Terrance!

Well done!

Read here how the Swiss are angry about your new record. They denie it in the Newspaper. Here the link …
http://www.blick.ch/news/schweiz/artikel57303

I made a copy of the article, so if the page is no longer, just contact me via e-mail and I send you a copy.

Best Regards,
Richard.

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