Talk:List of cheeses

Old Amsterdam
Old Amsterdam is a brand of aged Gouda Cheese. So i think it should not be listed as a sort of cheese. http://www.westlandkaasexport.com/index.php?action=view&cat_id=4 —Preceding unsigned comment added by 212.238.222.196 (talk) 12:27, 16 June 2009 (UTC)

How many different kinds of cheeses are in the list. says there are 1777 kinds of cheese, but I suspect there are many more than that.Alkmy (talk) 02:00, 6 October 2016 (UTC)Alkmy

List of cheeses
"Chinko Shigoto" in the Japanese cheeses seems kind of odd. Literally translated, this might mean "penis work cheese". Maybe some cross-language vandalism? Does anybody have a source for this?

Shouldn't it be "List of cheeses"? Deb 17:42 26 Jul 2003 (UTC)


 * yup. done -- Tarquin 20:54 26 Jul 2003 (UTC)

I wonder if this could be an alphabetical list... --btbvector 17:18, 10 Oct 2004 (UTC)
 * It is supposed to be countries alphabetical with region and cheeses alphabetical within country. I notice a couple errors which I will fix. Do you mean a single list regardless of countries? That sounds ok as an addition. Rmhermen 19:22, Oct 10, 2004 (UTC)
 * Yes, I think it would be a good addition. --btbvector 17:37, 11 Oct 2004 (UTC)

Did you say "list of cheeses"? :)

>> The addition of 'pimmelkaese' looks like a prank to me.

Pimmelkaese is definitely a prank. Pimmel is Dutch for penis and the whole word refers to the white stuff that can form around the penis due to poor hygiene. The literal translation is "penis cheese" but I would definitely not list it as a sort of cheese.

132.229.27.150 12:23, 26 June 2007 (UTC) — Preceding unsigned comment added by IP address (talk)

I'd like to add a cheese. However, I am using a Mac and it doesn't seem to allow the addition of photos. It's called;

Lorraine Swiss. It is a swiss like white cheese with intense numbers of holes. It is more mild and creamy than Swiss. It works well in quiches, cold cut sandwiches, and omelets. It also seems to only be found in Illinois and Missouri and sold under a variety of brand names. — Preceding unsigned comment added by JFunck (talk • contribs) 03:19, 27 February 2015 (UTC)
 * See Uploading images to learn how to add images. Rmhermen (talk) 22:03, 27 February 2015 (UTC)

Categorising this page...
... I notice that cheese.com has a list of cheeses. They have several categorisations... I wonder if we could do something like this? - Ta bu shi da yu 00:36, 23 October 2005 (UTC)
 * We already have the equivalent of their alphabetical listing and the listing by countries. Rmhermen 02:33, 24 October 2005 (UTC)
 * Incidently, there are cheeses on this page that aren't listed here... - Ta bu shi da yu 00:38, 23 October 2005 (UTC)

Further Categorization
It ought to be noted that authorship of some of these cheeses can be disputed, particularly the fact that Turkey has been ignored. Depending on who you ask, Feta is home to both Greece and Turkey (whose regions have only relatively recently been separated historically etc.). This is not limited to Feta btw. Since Cyprus was included w/ Greece, I think we should also include Turkey. Kingerik 18:38, 4 November 2005 (UTC) (hehehe, cheeses have authors:))

Why is Cheddar cheese under the list of American cheeses when it clearly states in the Cheddar cheese page that it is from England?

This should be sorted by production, not alphabetically
I believe this list should be sorted by cheese production in descending order. Countries that produce alot of cheese, like England, U.S., France, Italy, etc., should be listed on top, though the list of cheeses within each country can be kept alphabetical. But listing countries alphabetically is not useful in my opinion. Thoughts? CGameProgrammer 19:37, 15 February 2007 (UTC)

Questionable Contribution by 57.67.177.33
The addition of 'pimmelkaese' looks like a prank to me.

Chinko Shigoto cheese
I have moved the following entry, after noting the anonymous concern raised above. —Ian Spackman 04:18, 13 May 2007 (UTC)
 * Chinko Shigoto cheese from Sapporo, a soft crumbly cheese flavoured with ghi or katinga

Xanadu Cheese
I have removed the entry for Xanadu cheese. Further info on this hoax may be found at the link below.

http://www.adityabansod.net/things/xanadu.asp —Preceding unsigned comment added by 72.64.10.115 (talk) 17:14, 1 October 2007 (UTC)

Belgian Cheeses
The government supported site http://www.kazenvanbijons.be/BENL/site/cheese-overview.aspx?K=3&I=1 lists 76 cheeses. Admittedly many of them are varieties of the same cheese, even so it seems to me that quite a few are missing from the list of Belgian Cheeses Everybody got to be somewhere! (talk) 23:59, 22 September 2008 (UTC)

iffy contents.
this article looks like it has much to rework. —Preceding unsigned comment added by 98.203.165.192 (talk) 17:03, 28 April 2009 (UTC)
 * It is only a list with links to articles on each cheese. Do you question the authenticity or the completeness? Rmhermen (talk) 16:15, 1 May 2009 (UTC)

I question the entry "Queso Peter Anderson" Can anyone enlighten me about that? — Preceding unsigned comment added by Hubby2debbie (talk • contribs) 20:46, 22 July 2013 (UTC)
 * Removed - that appears to be vandalism from January 2011. Good catch. Rmhermen (talk) 21:42, 22 July 2013 (UTC)

Sorry for not signing in, but I have trouble with recovering my password (it's been ages since I last edited any pages); anyway, the list is, indeed, quite iffy. For instance, besides being really incomplete, many of the listings also have incorrect info on them (one notable example being the listing for Graviera, the Greek variation on Gruyère, which, as a matter of fact, is also made out of **cow's** milk — so that's a pretty notable mistake, considering how emphatic the listing is about that). — Preceding unsigned comment added by 2A02:587:CC2C:700:4CB5:D114:11CD:A68 (talk) 21:33, 22 April 2018 (UTC)
 * The linked article also notes it is made of sheep's milk but not one variant made of cow's milk. I don't think there is any error here. Rmhermen (talk) 03:27, 23 April 2018 (UTC)

Australian cheeses
The wikipedia entry for cheeses of the world links only one cheese from Australia and it links a commercial brand name.

Although Australia has not developed original cheese styles or production techniques, the Country now produces some first rate produce using established cheese production techniques to create local versions of many of the great cheese styles of the world. Australia now produces over 100 styles of cheese with 60% produced destined for overseas markets contribuing $AUS 3.25 billion in 2001/2 and grwoing annually.

www.australiancheese.org/production.aspx

There are still 'regulation' issues around the importation of raw milk cheeses from around the globe, so Australian cheesemakers are experimenting and developing their own vintages. which are beginning to be competitive in world cheese shows.

http://www.foodmag.com.au/news/top-world-honours-for-australian-cheese

For more detail on Australian cheeses, the following website has links to Australian cheese production by cheese makers and not mass-produced product by multi-national corporations.

Cheese by countries: Australia

http://www.cheese.com/countrystep2.asp?Country=Australia * Blue Vein (Australian) * Bocconcini (Australian) * Cottage Cheese (Australian) * Feta (Australian) * Gippsland Blue * Grabetto * Halloumy (Australian) * Heidi Gruyere * Jindi Brie * Kervella Affine * King Island Cape Wickham Brie * King River Gold * Mascarpone (Australian) * Meredith Blue * Mozzarella (Australian) * Neufchatel (Australian) * Polkolbin —Preceding unsigned comment added by Ccroke01 (talk • contribs) 05:12, 13 June 2010 (UTC)
 * I believe the article is looking for varieties of cheese ie. something uniquely Australian. Doesn't matter if there's an indie cheese-maker somewhere producing brie or cheddar. 124.168.135.58 (talk) 16:02, 30 August 2011 (UTC)

Table format
I would like to convert the list into table format and add zillions of pictures, like these:
 * List of breads
 * List of cakes
 * List of cookies
 * List of sandwiches
 * List of pies, tarts and flans
 * List of puddings

Objections?

Anna Frodesiak (talk) 04:07, 19 April 2012 (UTC)

I'm really itching to do this. With 84 watchers, I gather few object. I will start tomorrow, I think, hoping nobody will freak and revert my work. Suggestions for column titles would be good. :) Anna Frodesiak (talk) 09:11, 19 April 2012 (UTC)
 * I think it should be ok. The only possible issue I see is that some countries (France, I think) have separate lists. Rmhermen (talk) 12:34, 19 April 2012 (UTC)
 * France, Italy, Spain, Switzerland, UK and Mexico. Rmhermen (talk) 12:36, 19 April 2012 (UTC)


 * Indeed. A bit of a fly in the ointment, but perhaps they could go in a see also section. Anna Frodesiak (talk) 12:42, 19 April 2012 (UTC)


 * Issues

I'm encountering stuff like this (both redirect to same article):

I'm also found this strange thing: Urdǎ vs Urdă. Almost the same, but the accent is slightly different.

I don't know how to handle it. It is two names going to the same article. The old list format had an advantage this way. Plus it had convenient mains.

I only put an hour into this, so it's no big loss to revert to the old format. It's a bit of a can of worms. What do you think? Anna Frodesiak (talk) 01:56, 20 April 2012 (UTC)

Please give me some guidance. The time to revert to the old format will expire. I still don't know what to do. There is an advantage to this format though, in that we will dig up new images that don't even appear in the articles. Plus cleanup. Plus the lovely sortability which has many benefits. But, I don't know how to handle the duplicates. Anna Frodesiak (talk) 23:26, 20 April 2012 (UTC)

2013 updates

 * While this is a dated thread at this time, I'm chiming in a preference to retain the list as it is sorted by country, rather than becoming one super long table list. One reason is that a very long table sorted alphabetically by cheese name will have to repeat country names repeatedly throughout the article, which is repetitive. Another reason is that one long table won't leave any space for general descriptions by country or for hatnotes to other articles and topics. It's also useful for people that may be only interested about cheeses from a particular country.


 * Check out the format I've started at List of cheeses. This seems functional; any suggestions are appreciated, along with assistance in performing the table conversions. Northamerica1000(talk) 09:11, 7 May 2013 (UTC)

I too am totally preferring list by country. I think I actually tried one long list for cheeses somewhere and gave up in regret. Some tables are just too big. Cheers, Anna Frodesiak (talk) 01:25, 9 May 2013 (UTC)

Beast cheese
From South Africa. Real or not real? Rmhermen (talk) 16:34, 3 August 2012 (UTC)

May 7 "Cleanup"
I improved the List of American cheeses, so we dont need any names in this list for the US. two lists means they will get out of synch. best to have them fixed in the other list.Mercurywoodrose (talk) 03:16, 7 May 2013 (UTC)
 * other cleanup issues:


 * remove all redlinks around names, not necessary, and remove those without references. (first perform a search for the term, or the nation and "cheese", for any reference to it or a similar word)
 * remove all partial lists by country here if a stand alone list already exists elsewhere, such as List of French cheeses, per my comments above.
 * remove duplicates, and place cheeses in a region if there is no clear country of origin, such as labneh or feta.
 * remove alternate names/redirects, place all such names on one line, for the most common name/country, or alternately, place the names w/out links in each country, but refer to the first appearance, as in "Foo, also known as Fnoo, cheese of Fnooville" or "Foo, also known as Fnoo, see section for Fnooville"
 * remove links to cuisine of a country, unless that article has a subsection or significant commentary on cheese.
 * I have added images so the right hand side is crammed with them, 1 per nation to be fair. France may nuke us for this action, which we deserve for Velveeta anyway.Mercurywoodrose (talk) 07:16, 7 May 2013 (UTC)
 * I've began the process of adding tables to the article. Northamerica1000(talk) 17:34, 7 May 2013 (UTC)


 * well, yes, tables are a fantastic addition. im no good at them. keep calm and carry the cheese.Mercurywoodrose (talk) 01:59, 8 May 2013 (UTC)
 * I cleaned up the list of New Zealand cheeses. They were all brand names. Wedgeline (talk) 06:22, 8 May 2013 (UTC)
 * Please do not remove red links - they are good for the encyclopedia builder and the reader. Lists are not categories, they easily include articles yet to be (redlinks). Rmhermen (talk) 06:07, 10 May 2013 (UTC)
 * I have no problem with redlinks. The problem is that for stand-alone list articles at Wikipedia, EACH item on the list MUST either have an associated article/article subsection to link to, OR at least 1 reliable, third party reference showing that the item is notable (and thus, real as well). This list has a lot of names of cheese, with descriptions, but no references and no associated article. none of that information is thus referenced or verifiable. I could easily add "Huarache" to the Mexican cheese list, give a description, and no one would notice its made up if we didnt require references. For this list to become a Featured List, each name will need a reference or its own article. Cheese names without that can be placed here, for discussion, or placed on the various lists of requested articles.Mercurywoodrose (talk) 16:31, 10 May 2013 (UTC)
 * An editor removed my hidden text requesting that unsourced information not be added, with a snarky comment "who are you, the cheese police". no, im not the cheese police. i am a wikipedia editor, applying wikipedia principles to a wikipedia article. This is a standard technique for improving stand alone lists. I wont edit war, but this problem is my only reason to edit here at this point, so i am done helping this list. Its going in a direction which i cannot accept, which is against long standing policy for stand alone lists. Someone else can do this besides me, if they want.Mercurywoodrose (talk) 21:25, 12 May 2013 (UTC)
 * The fact is the Featured list process has rules which differ from the general MOS. That doesn't mean that is the only way to make a list. Rmhermen (talk) 18:19, 4 June 2013 (UTC)

Cheese-like food in Myanmar
Govt to provide technology, training to small-scale dairies. The main dairy products made in Myanmar are raw milk, milk curds, dried milk and condensed milk. What is this dairy product called in Burmese? Komitsuki (talk) 13:52, 4 June 2013 (UTC)

Cheese platter
Why does Cheese platter redirect to this article? Tad Lincoln (talk) 02:52, 23 October 2014 (UTC)

"Limbuger cheese" is only a thing in the US.
Don't stick "Limburger" cheese in Belgium's list to make it somehow look like the name has a heritage beyond the US. Herve for example is limburgse stinkkaas and is already listed above. There is no "Limburger Cheese" being sold in Belgium. Nor has there ever been. It can have "When dutch speaking people from Holland And Belgium moved to the United States they started making the cheese they were used to making. It got labeled as being "Limburger" cheese when being sold in the united states." Article is going to be edited post 11-10-2015 (month from now) with corresponding citations. Valid reasons not to should be given by then. 83.101.79.65 (talk) 05:28, 11 September 2015 (UTC)
 * It may be true that Limburger is not used as a name for a cheese in Belgium; however, your claim is incorrect in that it is called Limburger outside the U.S. and was brought there by Germans, not Dutch or Belgians. Herve is a Limburger-cheese, that is one made with B. Linens bacteria. Rmhermen (talk) 13:35, 12 September 2015 (UTC)

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Macedonia
Someome has vandalised the Europe wntry for Macedonia and changed it to FYROM. There is a definitive wikipedia naming convention that this breaches:https://en.wikipedia.org/wiki/Wikipedia:Naming_conventions_(Macedonia)

I would change it myself but I don't know how to aphabetically reorder it. — Preceding unsigned comment added by 120.17.204.2 (talk) 07:54, 23 December 2015 (UTC)

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Cuku, cheese in Hausa land
For African cheeses, there is cuku (the "c" is soft, like in church). More information available here - https://www.ajol.info/index.php/nifoj/article/view/262719#:~:text=The%20study%20investigated%20consumers'%20knowledge%20and%20evaluated,was%20used%20to%20investigate%20consumers'%20knowledge%20and 105.112.73.165 (talk) 14:18, 8 May 2024 (UTC)