Talk:Camembert: Difference between revisions
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imported>Robert W King No edit summary |
imported>Nat Makarevitch (''moitié affiné'') |
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Do you want some help Hayford?--[[User:Robert W King|Robert W King]] 16:12, 27 June 2007 (CDT) | Do you want some help Hayford?--[[User:Robert W King|Robert W King]] 16:12, 27 June 2007 (CDT) | ||
== ''moitié affiné'' == | |||
"à moitié affiné"/"moitié affiné": we (yep, I'm ''a local'') use both forms, albeit the first one is somewhat more used now. This mysterious "authoritative cheese book" is prolly pretty old [[User:Nat Makarevitch|Nat Makarevitch]] 18:06, 4 August 2007 (CDT) | |||
Revision as of 18:06, 4 August 2007
| Workgroup category or categories | Food Science Workgroup [Please add or review categories] |
| Article status | Developing article: beyond a stub, but incomplete |
| Underlinked article? | Yes |
| Basic cleanup done? | Yes |
| Checklist last edited by | Hayford Peirce 19:40, 18 June 2007 (CDT) |
To learn how to fill out this checklist, please see CZ:The Article Checklist.
Do you want some help Hayford?--Robert W King 16:12, 27 June 2007 (CDT)
moitié affiné
"à moitié affiné"/"moitié affiné": we (yep, I'm a local) use both forms, albeit the first one is somewhat more used now. This mysterious "authoritative cheese book" is prolly pretty old Nat Makarevitch 18:06, 4 August 2007 (CDT)
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