Talk:Types of cheese

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Gouda is listed twice[edit]

Gouda is listed as both a Medium-hard cheese and as a Semi-hard or hard cheese, which is good evidence that that classification is imprecise. — Preceding unsigned comment added by 108.18.123.88 (talk) 00:50, 28 May 2014 (UTC)[reply]

Gouda can be both a medium hard cheese and a hard cheese depending on its quality and age. The commonly encountered red-rinded version is medium hard whereas the less frequently seen black rinded version is both older and harder. Perhaps they should be listed as two different cheeses to avoid confusion. Velella ^{Velella Talk} 07:57, 28 May 2014 (UTC)[reply]

Whey cheese[edit]

Whey cheese redirects here. Isn't it a contradiction? That's not "cheese", properly speaking, at least not in the Italian definition of cheese (formaggio). --Nemo 14:57, 17 March 2013 (UTC)[reply]

This was originally called "Whey cheese", and in 2011, editor(s) decided to have this be the target for a merge of "Types of cheese", to remove the type list from the main "Cheese" article. I guess each type isnt getting its own article at this time. I agree that whey cheese is very different, but that can be mentioned in the body of the article. Most people would say that if its solid and made from milk we can call it some type of cheese. I know that American cheese is NOT cheese, but its gonna be in these articles.76.254.34.67 (talk) 18:46, 13 April 2013 (UTC)[reply]

Just now I wrote a new article for whey cheese. AlexanderVanLoon (talk) 15:34, 28 July 2014 (UTC)[reply]

Hard cheese[edit]

See Talk:Granular cheese#Hard cheese and Types of cheese. --Mezze stagioni (talk) 23:17, 2 April 2020 (UTC)[reply]

Stretched curd and Pasta filata[edit]

Stretched curd and Pasta filata are synonyms, or Pasta filata is a sub-set of Stretched curd. The 'Stretched curd cheeses' section only talk about Pasta filata. --Mezze stagioni (talk) 11:42, 5 April 2020 (UTC)[reply]

Munster soft or semi-soft[edit]

Munster is is listed as an example under semi-soft cheeses, but the page the link takes you to calls it (I think rightfully so) a soft cheese. Maybe the writer was confused with Muenster? Which is a semi-soft cheese.

I'm new to editing, so didn't want to go ahead and change it without others agreeing. Sifdare (talk) 05:41, 10 April 2020 (UTC)[reply]