Template talk:Italian cheeses

Italian cheese and DOP
At the moment, the template seems suggesting, that all the type of Italian cheese included are DOP, but that is not the case. Should we not have two separated templates one for all Italian type of cheese and one for the DOP ones or could we include some distinction in the template for the two categories? --Dia^ (talk) 13:28, 20 September 2011 (UTC)

New layout - issues
I have to say, I don't understand much how do templates work or their layout possibilities and I agree that as it was, was suboptimal but now there are some issues. For example mozzarella (that now is under PDO-section) per se is not PDO but mozzarella di bufala is. The same is for robiola: some varieties of robiola are PDO (although I'm not sure there is an article on ENwiki yet), some others not. I thought that grouping them together and than indicating the ones that are PDO would make for a simpler reading. But then all that "(PDO)" repeated umpteen times don't look too good either. Any other suggestion? --Dia^ (talk) 14:53, 7 October 2011 (UTC)


 * Just move the stuff around where it needs to go. Where there are cheeses that fall into both categories (PDO and unprotected varieties) but have only one article place them in the PDO section. As for multiple templates, that would be problematic, keeping them organized would be overly complicated. --Jeremy (blah blah • I did it!) 13:47, 8 October 2011 (UTC)