| Display title | Category:Blue Cheese |
| Default sort key | Blue Cheese |
| Page length (in bytes) | 4,716 |
| Namespace | Category |
| Page ID | 352 |
| Page content language | en - English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of redirects to this page | 0 |
| Short description | Gritty, rough, sometimes sticky rind - 28-34% Fat |
| Edit | Allow all users (infinite) |
| Move | Allow all users (infinite) |
| Page creator | JonTillman (talk | contribs) |
| Date of page creation | 06:26, 27 September 2022 |
| Latest editor | JonTillman (talk | contribs) |
| Date of latest edit | 11:02, 8 January 2023 |
| Total number of edits | 2 |
| Total number of distinct authors | 1 |
| Recent number of edits (within past 90 days) | 0 |
| Recent number of distinct authors | 0 |
| Hidden category (1) | This page is a member of a hidden category:
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Description | Content |
Article description: (description)
This attribute controls the content of the description and og:description elements. | The pride of Asturias is its blue cheeses. From the world-famous DOP Cabrales to the understated Picu Urriellu, Penicillium Roqueforti is no stranger to the Asturian... |
