Talk:Eyes (cheese)

New science?
Several months ago I came across an article that says that the eyes in cheese are NOT formed directly by bacteria but there is a nucleation point at a hay particle. I cannot find an authoritative article but here is a reference http://www.newyorker.com/tech/elements/how-does-swiss-cheese-get-its-holes the scientist names in the article may give a hint on where to track down authoritative information. 47.186.6.103 (talk) —Preceding undated comment added 04:41, 28 April 2017 (UTC)

Merger
The consensus from the above discussion was clearly to merge the information contained in this article. The question was what to merge it with and cheese ripening was the final choice. Michał Rosa (talk) 09:18, 24 October 2010 (UTC)
 * Not exactly. The discussion was closed with a result of "keep", not "merge". Moreover, the "merge" opinions were all prior to my rewrite and expansion of the article. They applied to an article that looked like this. But the article now reads like this. Consequently there is no consensus to merge this content anywhere, and certainly not in the better state it is in now.  Sandstein   11:20, 24 October 2010 (UTC)
 * That is your interpretation and I beg to differ. Additionally the article does not follow the general rule of describing the process rather than its effect, the "eyes" are produced in the process of cheese maturation and that's what the article should be about. As mention in the discussion, there is no article on "bubbles (champagne)" but there is an article about the general process of carbonisation and that's the pattern that should be followed here as well.  Michał Rosa (talk) 21:43, 26 October 2010 (UTC)
 * I'll request a WP:3O about whether the AfD resulted in a "merge" consensus.  Sandstein   07:11, 27 October 2010 (UTC)


 * Thanks!  Sandstein   17:32, 27 October 2010 (UTC)

History section
I'm moving the following solitary sentence out of the article until somebody can write a somewhat more comprehensive history section or figure out how to integrate this content:


 * Historically (Middle Ages), the holes were considered a sign of imperfection and cheese makers would try to avoid them.

Regards,  Sandstein   09:51, 17 January 2015 (UTC)