Époisses de Bourgogne: Perbedaan antara revisi
Konten dihapus Konten ditambahkan
k Bot: Penggantian teks otomatis (-Perancis +Prancis) |
Tidak ada ringkasan suntingan |
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Baris 8:
|town =
|source = [[Sapi]]
|pasteurised =
|texture = Lembut
|fat = 50%
Baris 14:
|dimensions =
|weight =
|aging =
|certification = AOC: [[1991]]<ref name="Lexicon of Cheese">{{en}} {{cite book|author=Iburg, Anne|title=Dumont's Lexicon of Cheese|publisher= Rebo International b.v., Lisse, The Netherlands|year=2004|id=ISBN 978-90-366-1689-8}} Page 104-105.</ref>
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