Talk:Cheesemaking

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This article was the subject of a Wiki Education Foundation-supported course assignment, between 1 April 2019 and 5 June 2019. Further details are available on the course page. Student editor(s): Aruyf.

Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT (talk) 18:53, 17 January 2022 (UTC)

Wiki Education Foundation-supported course assignment
This article was the subject of a Wiki Education Foundation-supported course assignment, between 27 August 2018 and 14 December 2018. Further details are available on the course page. Student editor(s): Tastesweak.

Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT (talk) 17:17, 16 January 2022 (UTC)

Much of this irrelevant
Much of this would better serve as an article on the proper making of cheese - or just under cheese rather than under "cheesemaker", as it does not describe the profession 81.79.61.138

French Cheese 'Starters'
There's a profession in France - I forget what it's called - who's sole purpose is to perpetuate the right mix of bacteria in order to 'seed' the new years cheese. Apparently, this is done with a slightly pongy stick.

Anyone else heard of this? I was looking here to try and discover more information on this strange profession. [[User:147.114.226.175|147.114.226.175

I'm not going to lie, this sounds a lot like a dirty joke a Frenchman would tell tourists. I have never heard of this, as whimsical as it may be.

The profession in France for a cheesemaker is called fromagere. http://dictionary.reverso.net/french-english/fromagèrey (Kmbaker333 (talk) 03:11, 18 July 2017 (UTC)).

The lactose is not removed with the whey
This sugar, it is not a protein, is also largely present in the curb. However only the whey is used to separate lactose due to a particular process (cf http://en.wikipedia.org/wiki/Lactose.)

Failed AFD
This article had an AFD debate that failed to gather consensus to delete. Johnleemk | Talk 12:40, 29 November 2005 (UTC)

WikiProject Food and drink Tagging
This article talk page was automatically added with WikiProject Food and drink banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here. If you have concerns, please inform on the project talk page -- TinucherianBot (talk) 16:18, 3 July 2008 (UTC)

Monty Python "Life of Brian" sketch
Some form of link to the mis-heard word scene - Monty Python User:Anon, definitely not me 00:01, 09 Febember 2009 (UTC) —Preceding unsigned comment added by 82.30.126.139 (talk)

Renaming /moving this to cheese production
Almost everything beside the intro of this article is about the manufacture of cheese, not directly about the profession. Does anybody oppose to renaming the article? (And an according modification of the intro?)

What should the title be cheese production, cheese manufacturing or cheese manufacture?

I think i´s fascinating why roughly similar recipes and same ingredients lead to different kinds of hard cheese (e.g. gouda vs emmentaler..) Can anybody explain this a bit more?

Cheers, --Saimondo (talk) 15:51, 21 September 2013 (UTC)

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. Editors desiring to contest the closing decision should consider a move review. No further edits should be made to this section. 

The result of the move request was: Moved. Red Slash 22:19, 23 November 2013 (UTC)

Request edit In the paragraph section Scalding I believe the word if should be replaced with In. In making Cheddar (or many other hard cheeses) the curd is cut into small cubes and the temperature is raised to approximately 39°C(102°F) to 'scald' the curd particles. Kmbaker333 (talk) 00:23, 22 July 2017 (UTC)

Cheesemaker → Cheesemaking – Because that's what this article is about 218.188.93.140 (talk) 05:08, 15 November 2013 (UTC) Thanks 218.188.93.140 (talk) 05:08, 15 November 2013 (UTC)
 * 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 or in a move review. No further edits should be made to this section.

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