A Conversation for Brunost - Norwegian Brown Cheese

A823024 - Brunost - Norwegian Brown Cheese

Post 21

NAITA (Join ViTAL - A1014625)

Ok, I made some small adjustment. Added a few lines to clarify the difference between brunost and 'real cheeses'. Added a little about the different names Brunost is exported under. Fixed some grammar pointed out by Gnomon. And I added a footnote on the invention of the cheese slicer, one of Norway's claims to fame.
Now where's a scout when you need him? smiley - winkeye


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Post 22

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Your Guide Entry has just been picked from Peer Review by one of our Scouts, and is now heading off into the Editorial Process, which ends with publication in the Edited Guide. We've therefore moved this Review Conversation out of Peer Review and to the entry itself.

If you'd like to know what happens now, check out the page on 'What Happens after your Entry has been Recommended?' at EditedGuide-Process. We hope this explains everything.

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Post 23

Gnomon - time to move on

Congratulations! smiley - bubbly


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Post 24

NAITA (Join ViTAL - A1014625)

Thanks. smiley - biggrin
Now I need to start something new. Preferably something skeptical. smiley - winkeye


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Post 25

Felonious Monk - h2g2s very own Bogeyman

Oooh, I don't know about that! smiley - winkeye

Actually, I picked the entry. Not out of favour for a fellow skeptic, mind you.

If you want a good smiley - laugh, read the Chalcedony entry on the main page. I think a rebuttal is in order.

FM


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Post 26

NAITA (Join ViTAL - A1014625)

At least the chalcedony entry starts with the bare facts. On the other hand it then starts rambling about "the inherent ability to recognise things".
Um, maybe I shouldn't start this discussion here. smiley - smiley


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Post 27

Raindawn - Keeper of Bookshelves that Defy the Laws of Physics

Congrats, NAITA! smiley - biggrin
smiley - bubbly

Cheers! smiley - ok
Raindawn


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Post 28

There is only one thing worse than being Gosho, and that is not being Gosho

Well done smiley - ok


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