Talk:Cheese

Semi-protected edit request on 22 November 2023
cheese — Preceding unsigned comment added by 87.33.33.5 (talk) 12:50, 22 November 2023 (UTC)

Semi-protected edit request on 30 December 2023
there is a typo on a cheese part. Tristenss (talk) 01:02, 30 December 2023 (UTC)
 * Red question icon with gradient background.svg Not done: it's not clear what changes you want to be made. Please mention the specific changes in a "change X to Y" format and provide a reliable source if appropriate. - FlightTime  ( open channel ) 01:10, 30 December 2023 (UTC)

Advertising content in article?
The list of cheeses in this article is a very idiosyncratic collection. As well as many traditional types, some are new varieties supplied by a single maker. I wonder if they have been slipped in as advertising?

If this goes on, soon there could be thousands of cheeses in the article. I'd suggest culling the list only to include the major traditional types of cheese, not recent inventions proprietary to a single source.

Marchino61 (talk) 03:48, 8 April 2024 (UTC)


 * I agree. I've removed all that didn't have an article and any that were branded. Valereee (talk) 15:02, 15 April 2024 (UTC)

Semi-protected edit request on 15 April 2024
64.56.11.126 (talk) 14:34, 15 April 2024 (UTC)s Bottom line: Although cheese is high in saturated fat and sodium, it is also rich in calcium and protein, and some fermented types contain probiotics. One can enjoy a modest amount of cheese as part of a healthful diet, but how it is eaten is key.
 * Red question icon with gradient background.svg Not done: it's not clear what changes you want to be made. Please mention the specific changes in a "change X to Y" format and provide a reliable source if appropriate. Cannolis (talk) 14:44, 15 April 2024 (UTC)