JuliaBalbilla at 18:57, 7 April 2011

2011-04-07T18:57:13Z

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OK - Understood.

I will cncentrate on non-uk / Italian for my cheese a day then --[[User:Chef|Chef]] 12:24, 28 March 2011 (BST)

That's fine. Leave French out as well as the book I have is pretty comprehensive. There is also the odd Spanish one lacking content, basically because no info in English and very little in Spanish, so leave those to me as well. --[[User:JuliaBalbilla|JuliaBalbilla]] 14:58, 28 March 2011 (BST)

Stirling work! --JP

I have added Cheese pages update to the [[Open tasks]] section, so that it is easily found (for me!) from the navigation.

As I knock off any on your list, I will edit them out and will also try to remember to leave a summary comment for your benefit.

JP

Oops - not only am I breaking geography, I forgot to mod your sheet. Sorry! --JP

Don't worry. I have been Keeping An Eye On You and done the necessary :-) --[[User:JuliaBalbilla|JuliaBalbilla]] 12:41, 6 April 2011 (BST)

I completed [[Nanny Williams’ Blue cheese]] a while back (an moved it to Wiltshire as that's where the dairy is. As you originally designated it I'll leave it in the list for now. Maybe you can confirm that the move to Wiltshire was ok?

--[[User:Chef|Chef]] 17:16, 7 April 2011 (BST)

It is a Loosehanger cheese and probably one of those that is made on the border of the two counties. For example, [[Windrush cheese]] is made in Glos. as the village of Windrush in in Glos, but postal address is Burford, Oxon. which is why some people think it is an Oxfordshire cheese - how dare they pinch our cheeses! --[[User:JuliaBalbilla|JuliaBalbilla]] 19:57, 7 April 2011 (BST) BTW hopefully have sorted the Sasamón cheeses and done the ambig as I ahould ...

Talk:Cheese pages update - Revision history

JuliaBalbilla at 18:57, 7 April 2011