| Display title | Category:Soft White Rind Cheese |
| Default sort key | Soft White Rind Cheese |
| Page length (in bytes) | 4,644 |
| Namespace | Category |
| Page ID | 348 |
| Page content language | en - English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of redirects to this page | 1 |
| Short description | White Fuzzy Rind - 24-26% Fat |
| Edit | Allow all users (infinite) |
| Move | Allow all users (infinite) |
| Page creator | JonTillman (talk | contribs) |
| Date of page creation | 06:12, 27 September 2022 |
| Latest editor | JonTillman (talk | contribs) |
| Date of latest edit | 14:12, 1 June 2023 |
| Total number of edits | 7 |
| 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:
|
Description | Content |
Article description: (description)
This attribute controls the content of the description and og:description elements. | These grow a fine white crusty rind of penicillin candidum mold, which helps ripen the cheese and prevents the soft, voluptuous interior from drying out. Mild, sweet... |
