Talk:Manufacture of cheddar cheese

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This article was nominated for deletion on 1 December 2005. The result of the discussion was keep.

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Failed AFD

This article's AFD debate agreed to keep it. Johnleemk | Talk 11:01, 10 December 2005 (UTC)[reply]

Origins of name

I went to a cheese factory in Cheddar once, and they told me that the cheese was not named after the village, but named due to the fact it underwent cheddaring. This process was named after the village, but the cheese was not. This seems to contradict what the article says... Is it true? 82.45.1.175 03:34, 11 March 2006 (UTC)[reply]

Cheddaring

We need a specific information in the "cheddaring" section. What is it like and how is it done? Frosty 11:59, 16 July 2006 (UTC)[reply]

Cheddarizing

Why does this article use the term "cheddarizing" in the first paragraph, but then not again elsewhere in the article, instead using simply "cheddaring?" Perhaps edit this? User:not registered 15:55, 24 August 2021 (UTC)[reply]

Explanation of how/why cheddaring improves flavor

The current explanation of cheddaring explains only the mechanical process of stacking curds, and not how this process impacts the flavoring or how it gives cheddar cheese its distinctive flavoring. This seems like a major selling point (it is why I visited this page) and should be addressed in the cheddaring section. —Preceding unsigned comment added by Dawaegel (talk • contribs) 18:46, 30 January 2008 (UTC)[reply]

I couldn't agree more. The explaination of the cheddaring process is lax, yet cheddaring redirects to this page. Further the content within the cheddaring section is confusing to me. It describes the cutting of the blocks into a size that can fit the mill, but there is no discussion of an actual milling phase. I wish this page had some sources, so I knew where it came from.... -Verdatum (talk) 20:21, 10 March 2008 (UTC)[reply]

Whey pH

"By the end of the setting, the acidity of the whey will be somewhere between .15 and .17." That pH is somewhere between sulfuric acid and battery acid. I somehow doubt cheddaring gets that wild. Perhaps 6.15 to 6.17 is meant? I am not in a position to know what was meant. 137.79.95.201 (talk) 16:23, 25 August 2009 (UTC)[reply]

I Agree. I assume it means 15 to 17% neutral, but it could equally mean between 0.15 and 0.17 light years from the vat. With out units it is meaningless. —Preceding unsigned comment added by Orangutanlibrarian (talk • contribs) 16:14, 13 March 2010 (UTC)[reply]

Looking around I get the impressing it refers to percent of lactic acid. Not sure enough to do an edit yet though. Eeekster (talk) 02:18, 4 December 2010 (UTC)[reply]

Found a source, changed the line to use pH instead of percent. Eeekster (talk) 03:16, 4 December 2010 (UTC)[reply]

There are still no units, and wouldn't "acidity" be measured in pH? Currently, according to the article, the acidity of the whey would be enough to each through the storage container. 75.95.47.110 (talk) 20:28, 8 March 2011 (UTC)[reply]

Requested move

The following discussion is an archived discussion of a requested move. Please do not modify it. Subsequent comments should be made in a new section on the talk page. No further edits should be made to this section.

The result of the move request was not done. Skomorokh 07:14, 27 December 2009 (UTC)[reply]

Manufacturing of cheddar cheese → Manufacturing of Cheddar cheese — capitalisation required for a cheese that is named after a place i.e. Cheddar. --Simple Bob (talk) 11:51, 6 December 2009 (UTC)[reply]

Oppose "Cheddar cheese" is not a proper noun and does not get capitalized (the only time it would is "Cheddar" if it is the start of a sentence). TJ Spyke 16:05, 6 December 2009 (UTC)[reply]

Cheddar cheese is named after the village of Cheddar, so in common with other cheeses named after places such as Swiss, American, Colby, Brie and other such cheeses it is capitalised. I'm sure people would never dream of writing "swiss" or "american". --Simple Bob (talk) 17:08, 6 December 2009 (UTC)[reply]

The article is about the food, not the region. If there was a similar article on hamburgers (named after a area in Germany), the article would be at "Manufacture of hamburger" rather than "Manufacture of Hamburger"). None of those other examples are capitalized (you would write "I like swiss cheese", not "I like Swiss cheese"). TJ Spyke 23:24, 6 December 2009 (UTC)[reply]

Oppose "cheddar" is a common noun in English, thus not capitalized, like "champagne" (though the EU does try to make it a Proper Noun) and "port", etc. 70.29.209.121 (talk) 03:52, 7 December 2009 (UTC)[reply]

Move - In English we capitalize items named after proper nouns. English tea, Chinese food etc... --Jeremy (blah blah • I did it!) 02:27, 8 December 2009 (UTC)[reply]
Move, but the new title should be Manufacture of Cheddar cheese, per WP:NC#Article title format (use nouns). I agree that Cheddar should have a capital C. (As should Champagne, for that matter). Tevildo (talk) 22:52, 8 December 2009 (UTC)[reply]
Oppose In English we generally do not capitalize nouns/noun phrases that incorporate place names where the name has become highly generified as everyday vocabulary. They're french fries, not French fries. The same is true (to name just a few) of french toast, french doors, french bread, french dressing, china/fine china (ceramics), english (sidespin in billiards), plaster of paris, vienna sausage and, of course, of cheddar cheese.--Fuhghettaboutit (talk) 12:54, 15 December 2009 (UTC)[reply]
- Comment. OK, so this is basically an WP:ENGVAR issue. In British English, the proper noun is _usually_ capitalized; so, French fries, French bread, French dressing, plaster of Paris, Vienna sausage from your list - "china" doesn't have the capital C in British English, and "english" (in the billiards sense) is a purely American word. The question is, therefore; should this article use British or American conventions? Apart from "cheddar" itself, there isn't anything I can see in the article as it stands that indicates the primary contributor has made a choice; metric and Imperial - or should I say "english"? - units are used indiscriminately, and there aren't any words where a distinct variant of spelling has been chosen. Does Cheddar cheese have a particular connection with England rather than the USA? Probably not as much as (say) Wensleydale, but I would still argue that it does. (And, in any case, it should be "manufacture" rather than "manufacturing", no matter what variant of English we choose). Tevildo (talk) 03:44, 18 December 2009 (UTC)[reply]
Comment - I have moved the article from Manufacturing of cheddar cheese to Manufacture of cheddar cheese. This is not to take a side in the capitalization question, but simply to change "Manufacturing" to "Manufacture", which seems uncontroversial. I'm not closing the request yet, because it still might be a good idea to move from "cheddar" to "Cheddar". -GTBacchus^(talk) 01:59, 27 December 2009 (UTC)[reply]

The above discussion is preserved as an archive of a requested move. Please do not modify it. Subsequent comments should be made in a new section on this talk page. No further edits should be made to this section.

Color?

The article doesn't mention the typical yellow/golden color of cheddar. Please add? 75.95.47.110 (talk) 20:20, 8 March 2011 (UTC)[reply]

Clarification Needed

This is misleading/confusing.

"A solution using recombinant-gene (GMO microbial rennet) technology was developed and approved by the U.S. Food and Drug Administration in 1990."

Are we saying the US FDA developed AND approved the GMO microbial rennet technology in 1990? I doubt they developed it.

--Netscr1be (talk) 16:03, 10 November 2014 (UTC)[reply]

Lactose removal

Cheddar cheese is free of lactose, a milk sugar that causes digestive problems when consumed by lactose-intolerant people. How does cheddar cheese become lactose free? Hibsch (talk) 00:03, 3 September 2017 (UTC)[reply]

The lactose is broken down by the lactic acid bacteria as described in the article. This is not specific to cheddar but is common especially among aged British cheeses. Marcjuul (talk) 16:22, 7 October 2024 (UTC)[reply]

Microbes used in production?

There is no mention of any microbes added during production. While it's possible that some manufacturers rely solely on the existing lactic acid bacteria in the raw milk this is probably not the case. It seems likely that they add a commercially available mix of microbes which should but mentioned somewhere. Marcjuul (talk) 16:25, 7 October 2024 (UTC)[reply]