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Here are some tasks you can do for WikiProject Cheeses:
- Help bring these Top Importance articles currently B Status or below up to GA status:
- Bring these Top Importance articles currently at GA status up to FA Status:
- Get rid of Trivia sections in articles you are working on.
- Add the {{WP Cheeses}} banner to cheese related articles to help bring them to members attention. It could encourage new members to the project too
Update This List Here
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[edit] Merge Proposals
Add merge proposals here.
Click Here to goto the Deletion Sorting section for food and drink articles listed under Articles for Deletion.
[edit] New Articles
Below is a list of new articles created by WikiProject Cheeses members, please take a look and give feedback. Article notices will be kept for one month:
[edit] A note on article names
Cheese articles should be given a unique name that clearly differentiates them from other potential topics that may share the same name. This is especially important in the case of European cheeses, where cheese are frequently named after a town or region. The simple solution is to append "cheese" to the article name (eg. Roquefort cheese, Brie cheese, Cheddar cheese). Whether you choose to append "cheese" to non-ambiguous titles is a left to individual authors. Note that the designation should not be applied where it is redundant, as in the case of "Queso blanco".
[edit] Article Structure
The article should start with a brief description of the cheese, including:
- the nature of the milk (or substance) from which the cheese is produced (eg. goat's milk, cow's milk, ewe's milk)
- a high-level description of the cheese's flavor(mild, flavorful, sharp)
- a rough notion of the cheese's texture (soft, semi-soft, hard, etc.)
- if applicable, the region in which the cheese is made, and/or originates
Much of this information can be conveyed concisely in the first sentence(s) of the article. Example: "Roquefort is a flavorful ewe's-milk bleu cheese from the south of France."
The article should move on (over the first or first several paragraphs) to a more detailed description of the cheese, including:
- description of the cheese's appearance (eg, "shot with blue veins of mold", "inedible orange rind".)
- (optionally) some attempt to describe the flavor of the cheese
The article should continue to list any unique details of the cheese, including:
- A description of the production process
- History (even if legendary) of the discovery/invention of the cheese
- Variants of the cheese (eg US cheddar vs. English Cheddar)
- A list of producers (where applicable-- don't bother with widely produced cheeses.)
Next, there is a table with quick facts about the cheese. A template for the table can be found at the bottom of this page. The contents are as follows:
- The official full name of the cheese. If there are several official names, list all (eg. port-du-salut/entrammes).
- A picture of the cheese, where available. We have not yet located a source of public-domain or copylefted cheese images. Do not grab images off the web unless you're sure they're not copyrighted!
- Primary geographical production area. If the cheese has no center of production, specify "worldwide". (At some point, a map might be helpful)
- The milk (or non-milk substance) from which the cheese is made. Specify whole or skim milk where appropriate.
- Pasteurization: Yes/No/Occasionally/Frequently or something more descriptive.
- Texture (semi-soft, soft, hard, etc.)
- Average fat content (as a percentage.)
- Average protein content (as a percentage.)
- Size/weight of a cheese wheel (where applicable)
- Affinage/aging time (specify if there are multiple stages.)
- Trademarks, production guilds, etc. (eg AOC for many protected French cheeses.)
[edit] Additional information
Categories:
- Cheese by country, such as English cheese, etc.
- Cheeses by milk type, such as Cow's milk cheese
- Protected designation, if appropriate
[edit] Templates
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