Talk:Blue cheese

message: Just want to point out the wiki for Roquefort claims it was invented well before at least 79 AD.  Most likely, it was invented long before even that:
http://en.wikipedia.org/wiki/Roquefort_%28cheese%29
This article on the other hand has no citations for its date, probably because this cheese has been historically documented since Roman times.  — Preceding unsigned comment added by 160.33.43.65 (talk) 19:31, 6 December 2011 (UTC)
thread_title: Untitled

message: It's sometimes spelled that way in American English (but never in British English). I hadn't come across this until recently. 86.130.249.236 (talk) 15:07, 3 November 2014 (UTC)
thread_title:  "Bleu cheese" 

message: Hello fellow Wikipedians,
I have just modified  on Blue cheese. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
*Added archive https://web.archive.org/web/20090221165336/http://biology.clc.uc.edu:80/fankhauser/cheese/blue_cheese/blue_cheese.htm to http://biology.clc.uc.edu/fankhauser/Cheese/Blue_Cheese/Blue_Cheese.htm
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Cheers.—InternetArchiveBot (Report bug) 15:19, 4 November 2016 (UTC)
thread_title:  External links modified 

message: Hi everyone! Over the next few weeks, I will be working with this article for a technical editing course project. I would love to hear any feedback on my edits or discussions on possible edits. So far, I have come up with a few changes that this article needs:
* More citations
* Improved sentences (grammar and structure)
* Reorganization  — Preceding unsigned comment added by Bah2019 (talk • contribs) 05:16, 6 March 2019 (UTC)
replies: text: Hi, I believe you can also fix perhaps the introduction, to give a greater understanding of blue cheese and its origins, beyond primarily focusing on the bacteria used in its production (i.e. what type of milk). Including a brief description of the article's major sections would make the page clearer. A previous comment advocated for a "uses" section. Including a few more sentences (with sources) in the introduction would be essential, especially if it is more detailed than now. Hope this helps! Constance Tie (talk) 20:51, 4 February 2023 (UTC)
thread_title:  Project 

message: After spending the last few weeks analyzing this article, here is the changes I have made:
* I created a new section called Etymology to present various naming changes that have occurred over time and location. I moved this section to appear after the Physical-chemical properties section.
* I moved the European Union section into the new Etymology section.
* I took away the "creation" title in the Production section because it was unnecessary and falls under the whole idea of production.
* I fixed poor sentence structure and word choice throughout the article.
Here are the changes that still need to be done:
* There could probably be added content on blue cheese regulations.
* There might need to be a Uses section since blue cheese is used in so many ways. 
* More citations are definitely needed for untagged information.
* The new Etymology section and the History section needs more content.  — Preceding unsigned comment added by Bah2019 (talk • contribs) 20:54, 18 March 2019 (UTC)
thread_title:  Revisions - Completed and Needed 

message: Has anybody read this study that finds Blue Cheese likely was not caused by accidental contamination from moldy bread in caves? I may add it's finding to the article but want some more opinions. I will include two links. One for an article about the study and one directly to the study.
https://www.forbes.com/sites/linhanhcat/2019/04/25/domestication-blue-cheese-mold/?sh=2a35993646d1
https://www.biorxiv.org/content/10.1101/451773v2
Jcmiller1215 (talk) 17:38, 23 November 2022 (UTC)
thread_title:  Updates on Blue Cheese origin 

message: — Assignment last updated by Dsackey (talk) 18:13, 6 December 2022 (UTC)
thread_title: Wiki Education assignment: Information Literacy and Scholarly Discourse

message: The current "production" section paints a highly uniform picture of how BC is made, probably even more "one-size-fits-all" than what's being industrially done. That's not good.
* The processes are over-specified, down to times, pasteurization, and a final hot mold-killing step. A good number of blue cheese with a European geographical label do not pasteurize. "Only the Sith deals in..."
* Sources. A lot of these sources are not appropriate and are, as expected, wrong.
** US5455051A deals with "flavorant", not the actual cheese with a solid form. This is closer to the blue-cheese-flavor process described in enzyme-modified cheese.
** Nelson 1970 is acceptable, but the "traditional" outline is still very industrial/US-centric, with pasteurization and the idea of mixing spores right into the milk. You'd get a generic "blue cheese".
** The other sources are fine, to the extent they are used in this article.
* Penicillium roqueforti is not the only Penicillium in use. Nelson mentions two more. Article itself mentions P. glaucum.
Artoria2e5 🌉 07:26, 5 October 2023 (UTC)
thread_title:  Production section 

message: — Assignment last updated by Jason.DeLaCruz1313 (talk) 00:30, 10 May 2024 (UTC)
thread_title: Wiki Education assignment: The Microbiology of College Life