Talk:Manufacture of cheddar cheese

message: This article's AFD debate agreed to keep it. Johnleemk | Talk 11:01, 10 December 2005 (UTC)
thread_title: Failed AFD

message: I went to a cheese factory in Cheddar once, and they told me that the cheese was not named after the village, but named due to the fact it underwent cheddaring. This process was named after the village, but the cheese was not. This seems to contradict what the article says... Is it true?
82.45.1.175 03:34, 11 March 2006 (UTC)
thread_title: Origins of name

message: We need a specific information in the "cheddaring" section. What is it like and how is it done?
Frosty 11:59, 16 July 2006 (UTC)
thread_title: Cheddaring

message: Why does this article use the term "cheddarizing" in the first paragraph, but then not again elsewhere in the article, instead using simply "cheddaring?"  Perhaps edit this?
User:not registered 15:55, 24 August 2021 (UTC)
thread_title: Cheddarizing

message: The current explanation of cheddaring explains only the mechanical process of stacking curds, and not how this process impacts the flavoring or how it gives cheddar cheese its distinctive flavoring. This seems like a major selling point (it is why I visited this page) and should be addressed in the cheddaring section.  —Preceding unsigned comment added by Dawaegel (talk • contribs) 18:46, 30 January 2008 (UTC)
replies: text: I couldn't agree more.  The explaination of the cheddaring process is lax, yet cheddaring redirects to this page.  Further the content within the cheddaring section is confusing to me.  It describes the cutting of the blocks into a size that can fit the mill, but there is no discussion of an actual milling phase.  I wish this page had some sources, so I knew where it came from.... -Verdatum (talk) 20:21, 10 March 2008 (UTC)
thread_title: Explanation of how/why cheddaring improves flavor

message: "By the end of the setting, the acidity of the whey will be somewhere between .15 and .17." That pH is somewhere between sulfuric acid and battery acid. I somehow doubt cheddaring gets that wild. Perhaps 6.15 to 6.17 is meant? I am not in a position to know what was meant. 137.79.95.201 (talk) 16:23, 25 August 2009 (UTC)
replies: text: Looking around I get the impressing it refers to percent of lactic acid. Not sure enough to do an edit yet though. Eeekster (talk) 02:18, 4 December 2010 (UTC)
replies: text: Found a source, changed the line to use pH instead of percent. Eeekster (talk) 03:16, 4 December 2010 (UTC)
replies: text:  There are still no units, and wouldn't "acidity" be measured in pH? Currently, according to the article, the acidity of the whey would be enough to each through the storage container. 75.95.47.110 (talk) 20:28, 8 March 2011 (UTC)
thread_title: Whey pH

message: The article doesn't mention the typical yellow/golden color of cheddar. Please add? 75.95.47.110 (talk) 20:20, 8 March 2011 (UTC)
thread_title: Color?

message: This is misleading/confusing.
"A solution using recombinant-gene (GMO microbial rennet) technology was developed and approved by the U.S. Food and Drug Administration in 1990."
Are we saying the US FDA developed AND approved the GMO microbial rennet technology in 1990? I doubt they developed it.
--Netscr1be (talk) 16:03, 10 November 2014 (UTC)
thread_title: Clarification Needed

message: Cheddar cheese is free of lactose, a milk sugar that causes digestive problems when consumed by lactose-intolerant people. How does cheddar cheese become lactose free? Hibsch (talk) 00:03, 3 September 2017 (UTC)
thread_title:  Lactose removal