File:Gruyère Premier Cru.jpg
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Summary
| Description |
English: Gruyere Premier Cru, 1/4 wedge.
Le Gruyere Premier Cru is a special variety, produced and matured exclusively in the canton of Fribourg and matured for 14 month in humid caves with a humidity of 95% and a temperature of 13,5° Celsius It is the only cheese that has won three times in 1992, 2002, 2005 the title best cheese of the world at the World cheese Awards in London. |
| Date | 4 October 2007 (original upload date) |
| Source | Transfered from en.wikipedia |
| Author | Original uploader was Manuel22 at en.wikipedia |
| Permission (Reusing this file) |
CC-BY-3.0; Released under the GNU Free Documentation License. |
Licensing
Manuel22 at en.wikipedia, the copyright holder of this work, hereby publishes it under the following licenses:
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Permission is granted to copy, distribute and/or modify this document under the terms of the GNU Free Documentation License, Version 1.2 or any later version published by the Free Software Foundation; with no Invariant Sections, no Front-Cover Texts, and no Back-Cover Texts. A copy of the license is included in the section entitled GNU Free Documentation License. |
This file is licensed under the Creative Commons Attribution 3.0 Unported license.
Attribution: Manuel22 at en.wikipedia
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Original upload log
The original description page was here. All following user names refer to en.wikipedia.
- 2007-10-04 16:40 Manuel22 1381×1437×8 (281775 bytes) Gruyere Premier Cru, 1/4 wedge. Le Gruyere Premier Cru is a special variety, produced and matured exclusively in the canton of Fribourg and matured for 14 month in humid caves with a humidity of 95% and a temperature of 13,5° Celsius It is the only che
File history
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 18:13, 6 January 2008 | | 1,381 × 1,437 (275 KB) | Filip em | {{Information |Description={{en|Gruyere Premier Cru, 1/4 wedge. Le Gruyere Premier Cru is a special variety, produced and matured exclusively in the canton of Fribourg and matured for 14 month in humid caves with a humidity of 95% and a temperature of 13 |
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