Talk:Camembert

Article Checklist for "Camembert"

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)

Nope, it's pretty recent: ↑ French Cheeses, Eyewitness Handbooks, DK Publishing, New York, 1996, page 66. A small book, but beautifully done, apparently covers all the French cheeses, with great pictures. Remember, they're writing the book in *English*, so that when they bring in a French phrase, they may well chop it up.... Hayford Peirce 18:23, 4 August 2007 (CDT)

Fair enough, thanks for the explanation :-) Let me know if you want me to proofread some French text (I will not modify quotes anymore!) Nat Makarevitch 16:21, 5 August 2007 (CDT)

Thanks for the offer! I wish I'd had you around when I was writing the Pancho Gonzales and Bill Tilden articles for the French Wikipedia. I got it done, but it was tough! For a while afterwards I followed the copyediting that was done, then when editorial changes started being made I gave up and haven't looked at them since.... I could have used your help, maybe, in arguing with Professor Tito about whether Soupe a l'oignon or Potage a l'oignon was correct but I finally beat him down, even though, actually, he's still convinced that he's right in spite of all the evidence against him.... Hayford Peirce 17:15, 5 August 2007 (CDT)