| Display title | Époisses de Bourgogne - hot fondue |
| Default sort key | Époisses de Bourgogne - hot fondue |
| Page length (in bytes) | 4,140 |
| Namespace ID | 0 |
| Page ID | 91214 |
| 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 | Chef (talk | contribs) |
| Date of page creation | 17:20, 10 April 2015 |
| Latest editor | Chef (talk | contribs) |
| Date of latest edit | 15:30, 9 December 2022 |
| Total number of edits | 10 |
| Total number of distinct authors | 2 |
| Recent number of edits (within past 90 days) | 0 |
| Recent number of distinct authors | 0 |
| Magic words (2) | - __NOEDITSECTION__
- __NOTOC__
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| Transcluded templates (8) | Templates used on this page:
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Description | Content |
Page title: (title)
This attribute controls the content of the <title> element. | Époisses de Bourgogne, oven baked whole cheese fondue recipe |
Article description: (description)
This attribute controls the content of the description and og:description elements. | Baking the whole cheese with garlic, brandy, black pepper and enveloping it in filo pastry makes this simple recipe divine! |
Keywords: (keywords)
This attribute controls the content of the keywords and article:tag elements. | - #cheese #filopastry #brandy #pastry #butter #bake #filo #foil #vegetables #pickles #bakingtray
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