Template talk:Cheese

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[edit] Usage

{{Cheese
| <!-- name -->
| <!-- image -->
| <!-- Country of origin -->
| <!-- Region, town -->
| <!-- Source of milk -->
| <!-- Pasteurised -->
| <!-- Texture -->
| <!-- Aging time -->
| <!-- Certification [[protected designation of origin|PDO]] [[1992]] -->
}}

[edit] Example

Parmigiano Reggiano
Country of origin	Italy
Region, town	Parma, Reggio Emilia, Modena, Bologna, Mantua
Source of milk	Cows
Pasteurised	No
Texture	Hard
Aging time	24 months or more
Certification	PDO 1992

{{Cheese
| Parmigiano Reggiano
| [[Image:Parmigiano reggiano piece.jpg|260px]]
| [[Italy]]
| [[Parma]], [[Reggio Emilia]], [[Modena]],
 [[Bologna]], [[Mantua]]
| [[Cow]]s
| No
| Hard
| 24 months or more
| [[protected designation of origin|PDO]] [[1992]]
}}

[edit] Similar cheeses

I was thinking of adding some parameters for similar cheeses. Something like (using Brie as an example, "Tastes like: Camembert". I think it would be helpful if you were looking up a cheese you didn't know so you could compare it to other cheeses you might know. Any objections? howcheng {chat} 23:43, 3 January 2007 (UTC)

I don't know, that seems pretty subjective to me. --Eyrian 14:52, 3 August 2007 (UTC)

Given the similarity of cheeses such as Swiss and Provolone, I can see the use (as long as it's referenced, and not Wikipedia:NOR. --Formerly the IP-Address 24.22.227.53 (talk) 08:34, 27 May 2008 (UTC)