Talk:Crottin de Chavignol

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Food and drink: Cheeses Low‑importance

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Naming edit

Latest comment: 18 years ago1 comment1 person in discussion

There are several explanation about the origin of the name Crottin, I found the one about the mold here http://www.fermetourilli.com/lexique.htm#CROTTIN (it's in french) and the other one can be found on many pages in google as in here http://www.cheftalk.com/content/display.cfm?articleid=22&type=article I personally only knew about the poopoo one (ie the dung) as most people in France :) Patcito 03:05, 17 February 2006 (UTC)Reply

Quite the opposite edit

Latest comment: 15 years ago1 comment1 person in discussion

The bluish colour doesn't mean that the cheese is no longer edible - quite the opposite. Hmm, quite the opposite. So, the bluish colour does mean that the cheese is no longer edible? --JO 24 (talk) 06:21, 6 April 2009 (UTC)Reply

WikiProject class rating edit

Latest comment: 16 years ago1 comment1 person in discussion

This article was automatically assessed because at least one article was rated and this bot brought all the other ratings up to at least that level. BetacommandBot 02:58, 27 August 2007 (UTC)Reply

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