https://cunnan.lochac.sca.org/index.php?title=Blue_cheese&feed=atom&action=historyBlue cheese - Revision history2024-03-28T08:06:53ZRevision history for this page on the wikiMediaWiki 1.39.3https://cunnan.lochac.sca.org/index.php?title=Blue_cheese&diff=38230&oldid=prevLadyadele: *some re-writes*2008-08-29T20:34:05Z<p>*some re-writes*</p>
<table style="background-color: #fff; color: #202122;" data-mw="interface">
<col class="diff-marker" />
<col class="diff-content" />
<col class="diff-marker" />
<col class="diff-content" />
<tr class="diff-title" lang="en">
<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 07:34, 30 August 2008</td>
</tr><tr>
<td colspan="2" class="diff-lineno">Line 1:</td>
<td colspan="2" class="diff-lineno">Line 1:</td>
</tr>
<tr>
<td class="diff-marker" data-marker="−"></td>
<td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>'''<del style="font-weight: bold; text-decoration: none;">[[Mould]]</del> cheeses'''<del style="font-weight: bold; text-decoration: none;">, particularly blue and green mould cheeses (eg. blue vein, Roquefort) are soft, or half-solid [[cheese]]s. These types of cheeses</del> are created by adding blue or green mould cultures to the<del style="font-weight: bold; text-decoration: none;"> [[milk]] or [[cheese]]</del> [[curd]]. The veins of mould are created by injecting needles into the cheese both to provide the mould with oxygen and to allow a passage for the mould to grow. </div></td>
<td class="diff-marker" data-marker="+"></td>
<td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>'''<ins style="font-weight: bold; text-decoration: none;">Blue</ins> cheeses''' are created by adding blue or green mould cultures to the [[curd]]. The veins of mould are created by injecting needles into the cheese both to provide the mould with oxygen and to allow a passage for the mould to grow. <ins style="font-weight: bold; text-decoration: none;">Blue cheeses can be soft, semi-hard or hard.</ins></div></td>
</tr>
<tr>
<td class="diff-marker"></td>
<td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br /></td>
<td class="diff-marker"></td>
<td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br /></td>
</tr>
<tr>
<td class="diff-marker"></td>
<td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Mould cheeses are believed to have originated in [[France]], first produced by [[monks]], using [[sheep]]'s milk to produce it.</div></td>
<td class="diff-marker"></td>
<td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Mould cheeses are believed to have originated in [[France]], first produced by [[monks]], using [[sheep]]'s milk to produce it.</div></td>
</tr>
</table>Ladyadelehttps://cunnan.lochac.sca.org/index.php?title=Blue_cheese&diff=38228&oldid=prevLadyadele: Mould cheese moved to Blue cheese2008-08-29T20:31:56Z<p><a href="/index.php?title=Mould_cheese" class="mw-redirect" title="Mould cheese">Mould cheese</a> moved to <a href="/index.php?title=Blue_cheese" title="Blue cheese">Blue cheese</a></p>
<table style="background-color: #fff; color: #202122;" data-mw="interface">
<tr class="diff-title" lang="en">
<td colspan="1" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td>
<td colspan="1" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 07:31, 30 August 2008</td>
</tr><tr><td colspan="2" class="diff-notice" lang="en"><div class="mw-diff-empty">(No difference)</div>
</td></tr></table>Ladyadelehttps://cunnan.lochac.sca.org/index.php?title=Blue_cheese&diff=36159&oldid=prevUser 144: Reverted edits by 74.208.11.169 (Talk); changed back to last version by User 1442007-11-09T22:48:46Z<p>Reverted edits by <a href="/index.php?title=Special:Contributions/74.208.11.169" title="Special:Contributions/74.208.11.169">74.208.11.169</a> (<a href="/index.php?title=User_talk:74.208.11.169&action=edit&redlink=1" class="new" title="User talk:74.208.11.169 (page does not exist)">Talk</a>); changed back to last version by <a href="/index.php?title=User:User_144" title="User:User 144">User 144</a></p>
<table style="background-color: #fff; color: #202122;" data-mw="interface">
<col class="diff-marker" />
<col class="diff-content" />
<col class="diff-marker" />
<col class="diff-content" />
<tr class="diff-title" lang="en">
<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 09:48, 10 November 2007</td>
</tr><tr>
<td colspan="2" class="diff-lineno">Line 1:</td>
<td colspan="2" class="diff-lineno">Line 1:</td>
</tr>
<tr>
<td class="diff-marker" data-marker="−"></td>
<td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>bochiget</div></td>
<td colspan="2" class="diff-empty diff-side-added"></td>
</tr>
<tr>
<td class="diff-marker"></td>
<td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>'''[[Mould]] cheeses''', particularly blue and green mould cheeses (eg. blue vein, Roquefort) are soft, or half-solid [[cheese]]s. These types of cheeses are created by adding blue or green mould cultures to the [[milk]] or [[cheese]] [[curd]]. The veins of mould are created by injecting needles into the cheese both to provide the mould with oxygen and to allow a passage for the mould to grow. </div></td>
<td class="diff-marker"></td>
<td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>'''[[Mould]] cheeses''', particularly blue and green mould cheeses (eg. blue vein, Roquefort) are soft, or half-solid [[cheese]]s. These types of cheeses are created by adding blue or green mould cultures to the [[milk]] or [[cheese]] [[curd]]. The veins of mould are created by injecting needles into the cheese both to provide the mould with oxygen and to allow a passage for the mould to grow. </div></td>
</tr>
<tr>
<td class="diff-marker"></td>
<td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br /></td>
<td class="diff-marker"></td>
<td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br /></td>
</tr>
</table>User 144https://cunnan.lochac.sca.org/index.php?title=Blue_cheese&diff=36143&oldid=prev74.208.11.169 at 21:56, 9 November 20072007-11-09T21:56:21Z<p></p>
<table style="background-color: #fff; color: #202122;" data-mw="interface">
<col class="diff-marker" />
<col class="diff-content" />
<col class="diff-marker" />
<col class="diff-content" />
<tr class="diff-title" lang="en">
<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 08:56, 10 November 2007</td>
</tr><tr>
<td colspan="2" class="diff-lineno">Line 1:</td>
<td colspan="2" class="diff-lineno">Line 1:</td>
</tr>
<tr>
<td colspan="2" class="diff-empty diff-side-deleted"></td>
<td class="diff-marker" data-marker="+"></td>
<td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>bochiget</div></td>
</tr>
<tr>
<td class="diff-marker"></td>
<td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>'''[[Mould]] cheeses''', particularly blue and green mould cheeses (eg. blue vein, Roquefort) are soft, or half-solid [[cheese]]s. These types of cheeses are created by adding blue or green mould cultures to the [[milk]] or [[cheese]] [[curd]]. The veins of mould are created by injecting needles into the cheese both to provide the mould with oxygen and to allow a passage for the mould to grow. </div></td>
<td class="diff-marker"></td>
<td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>'''[[Mould]] cheeses''', particularly blue and green mould cheeses (eg. blue vein, Roquefort) are soft, or half-solid [[cheese]]s. These types of cheeses are created by adding blue or green mould cultures to the [[milk]] or [[cheese]] [[curd]]. The veins of mould are created by injecting needles into the cheese both to provide the mould with oxygen and to allow a passage for the mould to grow. </div></td>
</tr>
<tr>
<td class="diff-marker"></td>
<td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br /></td>
<td class="diff-marker"></td>
<td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br /></td>
</tr>
</table>74.208.11.169https://cunnan.lochac.sca.org/index.php?title=Blue_cheese&diff=19930&oldid=prevUser 144: categorising2006-04-29T07:29:15Z<p>categorising</p>
<table style="background-color: #fff; color: #202122;" data-mw="interface">
<col class="diff-marker" />
<col class="diff-content" />
<col class="diff-marker" />
<col class="diff-content" />
<tr class="diff-title" lang="en">
<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 18:29, 29 April 2006</td>
</tr><tr>
<td colspan="2" class="diff-lineno">Line 1:</td>
<td colspan="2" class="diff-lineno">Line 1:</td>
</tr>
<tr>
<td class="diff-marker" data-marker="−"></td>
<td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>[[Mould]] cheeses, particularly blue and green mould cheeses (eg. blue vein, Roquefort) are soft, or half-solid <del style="font-weight: bold; text-decoration: none;">cheeses</del>. These types of cheeses are created by adding blue or green mould cultures to the [[milk]] or [[cheese]] [[curd]]. The veins of mould are created by injecting needles into the cheese both to provide the mould with oxygen and to allow a passage for the mould to grow. </div></td>
<td class="diff-marker" data-marker="+"></td>
<td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">'''</ins>[[Mould]] cheeses<ins style="font-weight: bold; text-decoration: none;">'''</ins>, particularly blue and green mould cheeses (eg. blue vein, Roquefort) are soft, or half-solid <ins style="font-weight: bold; text-decoration: none;">[[cheese]]s</ins>. These types of cheeses are created by adding blue or green mould cultures to the [[milk]] or [[cheese]] [[curd]]. The veins of mould are created by injecting needles into the cheese both to provide the mould with oxygen and to allow a passage for the mould to grow. </div></td>
</tr>
<tr>
<td class="diff-marker"></td>
<td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br /></td>
<td class="diff-marker"></td>
<td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br /></td>
</tr>
<tr>
<td class="diff-marker"></td>
<td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Mould cheeses are believed to have originated in [[France]], first produced by [[monks]], using [[sheep]]'s milk to produce it.</div></td>
<td class="diff-marker"></td>
<td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Mould cheeses are believed to have originated in [[France]], first produced by [[monks]], using [[sheep]]'s milk to produce it.</div></td>
</tr>
<tr>
<td colspan="2" class="diff-empty diff-side-deleted"></td>
<td class="diff-marker" data-marker="+"></td>
<td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><br /></td>
</tr>
<tr>
<td colspan="2" class="diff-empty diff-side-deleted"></td>
<td class="diff-marker" data-marker="+"></td>
<td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>[[category:food]]</div></td>
</tr>
</table>User 144https://cunnan.lochac.sca.org/index.php?title=Blue_cheese&diff=15947&oldid=prevCian at 05:05, 16 June 20042004-06-16T05:05:02Z<p></p>
<table style="background-color: #fff; color: #202122;" data-mw="interface">
<col class="diff-marker" />
<col class="diff-content" />
<col class="diff-marker" />
<col class="diff-content" />
<tr class="diff-title" lang="en">
<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 16:05, 16 June 2004</td>
</tr><tr>
<td colspan="2" class="diff-lineno">Line 1:</td>
<td colspan="2" class="diff-lineno">Line 1:</td>
</tr>
<tr>
<td class="diff-marker"></td>
<td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Mould]] cheeses, particularly blue and green mould cheeses (eg. blue vein, Roquefort) are soft, or half-solid cheeses. These types of cheeses are created by adding blue or green mould cultures to the [[milk]] or [[cheese]] [[curd]]. The veins of mould are created by injecting needles into the cheese both to provide the mould with oxygen and to allow a passage for the mould to grow. </div></td>
<td class="diff-marker"></td>
<td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Mould]] cheeses, particularly blue and green mould cheeses (eg. blue vein, Roquefort) are soft, or half-solid cheeses. These types of cheeses are created by adding blue or green mould cultures to the [[milk]] or [[cheese]] [[curd]]. The veins of mould are created by injecting needles into the cheese both to provide the mould with oxygen and to allow a passage for the mould to grow. </div></td>
</tr>
<tr>
<td class="diff-marker"></td>
<td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br /></td>
<td class="diff-marker"></td>
<td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br /></td>
</tr>
<tr>
<td class="diff-marker" data-marker="−"></td>
<td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Mould cheeses are believed to have originated in [[France]], first produced by [[monks]], using [[sheep]]<del style="font-weight: bold; text-decoration: none;">s</del>' milk to produce it.</div></td>
<td class="diff-marker" data-marker="+"></td>
<td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Mould cheeses are believed to have originated in [[France]], first produced by [[monks]], using [[sheep]]'<ins style="font-weight: bold; text-decoration: none;">s</ins> milk to produce it.</div></td>
</tr>
</table>Cianhttps://cunnan.lochac.sca.org/index.php?title=Blue_cheese&diff=4922&oldid=prevNewt at 23:49, 8 August 20032003-08-08T23:49:34Z<p></p>
<p><b>New page</b></p><div>[[Mould]] cheeses, particularly blue and green mould cheeses (eg. blue vein, Roquefort) are soft, or half-solid cheeses. These types of cheeses are created by adding blue or green mould cultures to the [[milk]] or [[cheese]] [[curd]]. The veins of mould are created by injecting needles into the cheese both to provide the mould with oxygen and to allow a passage for the mould to grow. <br />
<br />
Mould cheeses are believed to have originated in [[France]], first produced by [[monks]], using [[sheep]]s' milk to produce it.</div>Newt