| Display title | Corne du diable cheese |
| Default sort key | Corne du diable cheese |
| Page length (in bytes) | 1,097 |
| Namespace ID | 0 |
| Page ID | 18428 |
| Page content language | en-gb - British English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of redirects to this page | 0 |
| Counted as a content page | Yes |
| Edit | Allow all users (infinite) |
| Move | Allow all users (infinite) |
| Page creator | JuliaBalbilla (talk | contribs) |
| Date of page creation | 08:35, 2 January 2012 |
| Latest editor | JuliaBalbilla (talk | contribs) |
| Date of latest edit | 08:35, 2 January 2012 |
| Total number of edits | 1 |
| Total number of distinct authors | 1 |
| Recent number of edits (within past 90 days) | 0 |
| Recent number of distinct authors | 0 |
| Magic words (3) | - __INDEX__
- __NOEDITSECTION__
- __TOC__
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| Transcluded templates (4) | Pages included on this page:
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Description | Content |
Page title: (title)
This attribute controls the content of the <title> element. | Corne du diable cheese suppliers, pictures, product info |
Article description: (description)
This attribute controls the content of the description and og:description elements. | Cornes du diable is a soft, unpasteurised, goats' milk cheese from Provence-Alpes-Cote d'Azur. It is renneted at 30°C, 12 hours after |
Keywords: (keywords)
This attribute controls the content of the keywords and article:tag elements. | - cornedudiablecheese #cheese #unpasteurised #cheeses #savory #curds #peppercorns #dairyproducts #goat #drying #frenchcheeses
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