Talk:Cheese

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GA Review

This review is transcluded from Talk:Cheese/GA1. The edit link for this section can be used to add comments to the review.

I am going to have to fail this article's GA nomination, due mainly to issues with references and referencing. Here is a list of some of the issues that I found on a scan through this article:

• Significant under-referencing. There are several sections that are completely unreferenced, and most sections are at least partially unreferenced. There is a references-needed banner in one section that has been in place since November 2007, and a fact tag that has been in place since October 2007.
• Lists are discouraged by the MOS. Where possible, they should be turned into prose. This is specifically applicable to the lists in the Types and Health and nutrition sections.
• Short paragraphs should be avoided when possible. Paragraphs of one or two sentences should be expanded or combined with other paragraphs.
• The formatting of your references needs quite a bit of work. If you are going to use a split reference format for books, please do it for all books, rather than just some like you have now. Web references should be formatted with the title providing the link, rather than having a bare link. Also, web references all must have publishers and accessdates, and all web references must have links (see current ref 42, Harper, for an example of this). All of your web references should be formatted the same way. I would suggest using the cite web template as an easy way to do this, but it is your choice - they simply must be consistent.

These are the issues that I saw in a quick scan of the article. The presence of cleanup banners that have been in place for almost a year are enough by themselves for a quick fail. I would suggest doing some hard work on the referencing and references of this article, completing a thorough check of the prose, and then re-submitting for GAN. Please drop me a note on my talk page if you have any questions. Dana boomer (talk) 03:36, 12 October 2008 (UTC)

What about paneer?

The article states:

"Until its modern spread along with European culture, cheese was nearly unheard of in oriental cultures, uninvented in the pre-Columbian Americas, and of only limited use in sub-mediterranean Africa, mainly being widespread and popular only in Europe and areas influenced strongly by its cultures."

Perhaps some mention should be made of paneer, the ubiquitous Indian fresh cheese, which does not owe its existence to European culture, but rather is apparently of Persian origin.

BenStrauss (talk) 21:58, 12 November 2008 (UTC)

cheesmakers in dairy country

This doesn't need a citation needed tag; it's common business sense. Any producer close to its supply is going to have fresher supplies. The price of the supply may or may not be lower, but the shipping costs will be.ndyguy (talk) 00:52, 12 January 2009 (UTC)

A review in chapter "Post-classical Europe"

It is generally believed that Rome spread a uniform set of cheesemaking techniques throughout much of Europe, and introduced cheesemaking to areas without a previous history of it. It was practically right for tough conservative cheese but very few for wide varieties of soft and white cheese.

As Rome declined and long-distance trade with the oriental and meridional coasts collapsed, cheese in Europe diversified further and various countries, even germanic or finnish ones far in the north, taking a part of this antique mediterranean heritage develop their own distinctive cheesemaking traditions and products. Some historians of Touraine suggest that shapes of the cheese was formely chosen to please the old divinities, who received these gifts. These intercessions were always rediscovered and rapidly transformed by religious mainstream, especialy stoïcian then christian during and after the second roman Empire.

The British Cheese Board claims that Britain has approximately 700 distinct local cheeses;[6] France and Italy have perhaps 600 each with much a large diversity of texture and form. A French proverb holds there is a different French cheese for every day of the year, and Charles de Gaulle once asked humorously "how can you govern a country in which there are 246 kinds of cheese?"[7].

The advancement of the cheese art in Europe was indeed slow during the centuries after Rome's fall, but monastorie's cellars performed to store a lot of cheese innovating in surface's treatement and finding new flavours. Even, starting from the choosen feed for the cows, the basic process of making and especially molding under press or with special instruments were modified. Many of the cheeses we know best today were first recorded in the late Middle Ages or after— cheeses like Cheddar around 1500 CE, Parmesan in 1597, Gouda in 1697, and Camembert in 1791.[8]

In 1546, John Heywood wrote in Proverbes that "the moon is made of a greene cheese." (Greene may refer here not to the color, as many now think, but to being new or unaged.)[9] Variations on this sentiment were long repeated. Although some people assumed that this was a serious belief in the era before space exploration, it is more likely that Heywood was indulging in nonsense.

....... Yeah Heywood was good at that!....... —Preceding unsigned comment added by 208.110.155.158 (talk) 23:43, 3 February 2009 (UTC)

A respective proposal under your attention --Harvey Stillnot (talk) 21:09, 3 February 2009 (UTC)

cheese rules —Preceding unsigned comment added by 94.196.79.119 (talk) 15:35, 8 February 2009 (UTC)