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It seems that most famous cheese countries are european, see www.bristolfarms.com. -- Askedonty ( talk) 11:01, 10 April 2014 (UTC)
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Cheers.— InternetArchiveBot ( Report bug) 03:09, 19 October 2016 (UTC)
Hello, I'm the French author of the current picture File:Fromage aux artisous du Velay.JPG. Be careful, in Occitan, Artison (or locally Artisou) means Acarus siro, a mite that we use to ripen the cheese. I think the contributor misunderstood the French name : it's more a farmstead cheese than an artisan cheese. Have a good day. -- Abalg ( talk) 16:29, 1 February 2021 (UTC)
Is this article about a particular American cheese category? If so, the lead should probably make it clear. The body is American-centric and cites an American body for the definition. Thanks, — Paleo Neonate – 13:45, 13 November 2021 (UTC)
![]() | This article is rated C-class on Wikipedia's
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It seems that most famous cheese countries are european, see www.bristolfarms.com. -- Askedonty ( talk) 11:01, 10 April 2014 (UTC)
Hello fellow Wikipedians,
I have just modified 2 external links on Artisan cheese. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
When you have finished reviewing my changes, please set the checked parameter below to true or failed to let others know (documentation at {{
Sourcecheck}}
).
This message was posted before February 2018.
After February 2018, "External links modified" talk page sections are no longer generated or monitored by InternetArchiveBot. No special action is required regarding these talk page notices, other than
regular verification using the archive tool instructions below. Editors
have permission to delete these "External links modified" talk page sections if they want to de-clutter talk pages, but see the
RfC before doing mass systematic removals. This message is updated dynamically through the template {{
source check}}
(last update: 5 June 2024).
Cheers.— InternetArchiveBot ( Report bug) 03:09, 19 October 2016 (UTC)
Hello, I'm the French author of the current picture File:Fromage aux artisous du Velay.JPG. Be careful, in Occitan, Artison (or locally Artisou) means Acarus siro, a mite that we use to ripen the cheese. I think the contributor misunderstood the French name : it's more a farmstead cheese than an artisan cheese. Have a good day. -- Abalg ( talk) 16:29, 1 February 2021 (UTC)
Is this article about a particular American cheese category? If so, the lead should probably make it clear. The body is American-centric and cites an American body for the definition. Thanks, — Paleo Neonate – 13:45, 13 November 2021 (UTC)