Talk:Cheesemaking

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This article was the subject of a Wiki Education Foundation-supported course assignment, between 27 August 2018 and 14 December 2018. Further details are available on the course page. Student editor(s): Tastesweak.

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Much of this would better serve as an article on the proper making of cheese - or just under cheese rather than under "cheesemaker", as it does not describe the profession 81.79.61.138

There's a profession in France - I forget what it's called - who's sole purpose is to perpetuate the right mix of bacteria in order to 'seed' the new years cheese. Apparently, this is done with a slightly pongy stick.

Anyone else heard of this? I was looking here to try and discover more information on this strange profession. [[User:147.114.226.175|147.114.226.175

I'm not going to lie, this sounds a lot like a dirty joke a Frenchman would tell tourists. I have never heard of this, as whimsical as it may be.

The profession in France for a cheesemaker is called fromagere. Cite error: There are <ref> tags on this page without content in them (see the help page).http://dictionary.reverso.net/french-english/fromagèrey (Kmbaker333 (talk) 03:11, 18 July 2017 (UTC)).[reply]

This sugar, it is not a protein, is also largely present in the curb. However only the whey is used to separate lactose due to a particular process (cf http://en.wikipedia.org/wiki/Lactose.)

This article had an AFD debate that failed to gather consensus to delete. Johnleemk | Talk 12:40, 29 November 2005 (UTC)[reply]

This article talk page was automatically added with {{

Some form of link to the mis-heard word scene - Monty Python User:Anon, definitely not me 00:01, 09 Febember 2009 (UTC) —Preceding unsigned comment added by 82.30.126.139 (talk)

Almost everything beside the intro of this article is about the manufacture of cheese, not directly about the profession. Does anybody oppose to renaming the article? (And an according modification of the intro?)

What should the title be cheese production, cheese manufacturing or cheese manufacture?

I think i´s fascinating why roughly similar recipes and same ingredients lead to different kinds of hard cheese (e.g. gouda vs emmentaler..) Can anybody explain this a bit more?

Cheers, --Saimondo (talk) 15:51, 21 September 2013 (UTC)[reply]

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