Talk:Crottin de Chavignol

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Naming[edit]

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]

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]

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]