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Title

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I have a problem with changing the title of this article to Kaškaval. This is the English Wikipedia, and we do not have the "š" letter in our alphabet; this sound is written as "sh." Furthermore, the article only refers to Bulgaria and Macedonia, both of which use the Cyrillic alphabet, therefore they don't spell it like this either. I assume it is spelled like this in Serbian and/or other Slavic languages that use the Latin alphabet. I think this article (an redirects) need to be reverted; alternatively, this article should be expanded to reflect usages of this word in other countries where this is the correct spelling. Froese 08:13, 13 September 2006 (UTC)[reply]

Dear 83.143.253.63, I've reverted your change Sirene->Sirenje. I don't know where Sirenje is considered the correct spelling, but since there is a Sirene page already out there, I have changed it back to my spelling. If you are sure your way is correct, make sure to pipe the link to Sirene or create a re-direction page. --Froese 18:34, 4 April 2006 (UTC)[reply]

Hi. The original word in Кашкавал, in Bulgarian. It is transcribed in latin as Kashkaval - there is no letter š neither in English nor Bulgaria. Why the article is moved to Kaškaval ? --Petar Petrov 13:49, 4 June 2007 (UTC)[reply]

I think the transliteration of 'ш' to 'š' is Serbo-Croation. But then again, the 'в' is also officially transcribed as 'w' sometimes. Anyway, If I had to do it, I would spell it "kashkaval". Perhaps a few redirects are in place. --CompuChip 15:48, 5 June 2007 (UTC)[reply]
OK, then it's settled! We will move this article to Kashkaval, and create a re-direct page here (Kaškaval.) Anyone opposed speak now or forever hold you peace. ;-) Froese 23:49, 5 June 2007 (UTC)[reply]


What does the cheese taste like? How is it used? (The cheese itself is not described in the article...) — Preceding unsigned comment added by 74.64.104.151 (talk) 14:19, 2 September 2016 (UTC)[reply]

tURKISH kASHKAVAL

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This kind of scheese is also made in Turkey,especially in the province of Kars.It is known as "Kaşar" cheese.Please add it to the article. —Preceding unsigned comment added by 78.165.152.164 (talk) 14:19, 24 August 2008 (UTC) Refer to a source that claims that Kaşar is the same as Kashkaval. As far as I've tried it, both cheeses are very different in taste, so they probably should be considered different kinds of cheese. As long as you don't cite a source claiming it's the same cheese, I don't see why Kaşar must be mentioned here. Dahhak (talk) 08:05, 26 November 2010 (UTC)[reply]

Organization of the article

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The article seems fairly unorganized - just a bunch of facts thrown randomly. May be a good idea to point out the difference between the Kashkaval produced in Bulgaria, Serbia or Macedonia - for example, there are three basic different kinds of Kashkaval in Bulgaria, plus a lot of local variations. But with the current look of the article, trying to add this information would be pointless. Dahhak (talk) 08:09, 26 November 2010 (UTC)[reply]


Origin of the name

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Acording to this article (http://aas.bf.uni-lj.si/zootehnika/84-2004/PDF/84-2004-1-11-15.pdf) "The origin of the name kachkaval can be found in the language of the people who most probably brought kachkaval to the Balkan Peninsula from where it spread further. In the Tzintzar language the word ˝kač˝ means cheese." and "According to the historical material (Pejić, 1956), it can be most certainly presumed that the manufacturing of cheese was brought to the Balkan Peninsula by nomadic tribes from the East. Later, the manufacturing of this cheese was brought to Italy and from there to Britain during the period of Julius Caesar. In Britain, the technology of making cheese has been adapted to climatic conditions and leading to the development of the technology for Cheddar cheese production." which contradicts the informations written in the wikipedia article. It seems more logical too because the italian name "cacciocavallo" doesn't have anything to do with cheese. The page about cacciocavallo must then also be wrong saying "The Italian name of the cheese caciocavallo means "Cheese on horseback" and it is sometimes thought that it was originally made from mare's milk, although there appears to be no historical evidence for this. More likely, the name derives from the fact that the curd is left to dry by placing it 'a cavallo', i.e. straddling, upon a horizontal stick or branch. [See, inter alia, [1].]"

About remove

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I remove the category Romanian cheeses, because Kashkaval with this orthograph is not romanian. The true orthograph is cașcaval. I put category:Romanian cheeses on the article cașcaval (a REDIRECT of Kashkaval). But if you are not OK, it's possible to remove my fault. Glavior (talk) 16:30, 13 February 2012 (UTC)[reply]

Categorizing the Cașcaval redirect is ok but not sufficient. Sometimes, many times, redirects are not getting categorized or their categories get removed. And more importantly, since the Kashkaval article has a section on Romania, it has to get the Romania-related category as well, even if it seems redundant. As you can see, it already has categories for many other countries. When you look at Category:Romanian cheeses, you wouldn't see the Kashkaval in the list even though right now most of the article is about Romanian Kashkaval. Also, see Wikipedia:Categorizing redirects#Alternative names for articles. Hope this clarifies it. And I am already hungry ;-) --Codrin.B (talk) 17:05, 13 February 2012 (UTC)[reply]

List of Romanian areas

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I don't think it is clear how the following list contributes to the subject of the article - surely there are lots of places that make kashkaval. Probably it is better for that list to be removed:

46.251.117.205 (talk) 21:48, 2 October 2015 (UTC)[reply]

Blue or Yellow?

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The article at the beginning states it's a type of blue cheese, and then goes on saying it's a yellow or white cheese - no blue cheese pictures either. — Preceding unsigned comment added by 124.41.95.74 (talk) 08:16, 25 September 2020 (UTC)[reply]

Merge with Caciocavallo?

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Merge with Caciocavallo? 46.117.97.217 (talk) 20:32, 28 May 2023 (UTC)[reply]

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