Talk:Gruyère cheese

message: what about the holes?
Isn't gruyere cheese famous for its holes?  — Preceding unsigned comment added by 92.160.0.210 (talk) 14:28, 16 February 2013 (UTC)
thread_title:  The holes 

message: Gruyère chees is NO WAY french. It's a swiss cheese, produced only in some parts of the country (controllated origin provenance).. like Champagne or Bordeaux wine.
The french definition on Wikipedia is better. —The preceding unsigned comment was added by 128.178.16.136 (talk • contribs) 04:07, 26 October 2005.
:Did you read the linked article on the subject?  It's pretty well written, and seems to confirm there's a controversy, or at least that there was in 1996. PS. Please sign talk page messages by typing four tildes. (~~~~) —Bunchofgrapes  (talk) 15:17, 26 October 2005 (UTC)
thread_title:  Not French 

message: That's right. What I said previously was not completely correct. I talk with the CEO of a big swiss cheese factory (mainly Gruyère AOC and Raclette) and he's very well aware of the topic. He said that we can actually find "Gruyère cheese" made in USA (of course not Gruyère AOC) or some cheese with the stamp "Gruyere like traditional method" and the swiss flag on it. It is still legal but Switzerland is actually trying to do something against these things. As Luzian said, there will be more pressure in 2006 from the swiss government to get a better protection of the Gruyere AOC (as well as Emmental). Note that the"Vacherin Fribourgeois" is actually trying to get his own AOC too.
Raclette will be an other topic : France (Haute-Savoie state) says that Raclette comes from them.
(128.178.16.136 15:08, 4 January 2006 (UTC)
thread_title:  News... 

message: The last Gruyere I had was aged in a cave. It smelled like a French guy's boots, which have a distinct smell and flavour, so it must be somewhat French. 24.147.141.127 06:13, 7 July 2006 (UTC)
thread_title:  Caves 

message: Can someone write a small section on the reason that Tasty Cheese redirects here?  I always thought tasty cheese was what Australians called sharp cheddar.  As it stands, I can't tell if tasty cheese redirects here because it's the same thing but has to be sold under a different name if it's not made in Switzerland, because that's what it's called elsewhere, or because someone thinks that Gruyère is tasty.  Lomaprieta 09:10, 30 July 2006 (UTC)
replies: text: Some anon did it, presumably because they thought Gruyère is tasty. I've re-redirected it to Cheddar cheese, which mentions the fact that it's called Tasty Cheese in Australia. —Angr 11:43, 7 February 2007 (UTC)
replies: text: @Lomaprieta Thanks @Angr and good catch @Lomapriet. Systemaddict (talk) 13:20, 5 March 2022 (UTC)
thread_title:  Tasty Cheese 

message: We have this sentence "Some Greek gruyères come from San Michálē (Αγίου Μιχάλη, "St. Michael's") from the island of Syros in the Cyclades. There are Naxian varieties, that tend to be milder and sweeter, and various graviéras from Crete." 
Can someone explain whether these Αγίου Μιχάλη "gruyeres" are formally gravieras or  similer to that? And do gravieras from Crete classify as formal gravieras? And do we have a source? L.tak (talk) 18:26, 1 December 2021 (UTC)
replies: text: I doubt there's such a thing as a "formal" Greek gruyeres. Who would do that?  The Greek Academy of Imitations of Foreign Cheeses? Johnbod (talk) 18:30, 1 December 2021 (UTC)
replies: text: True, my point is more that it is unclear if they are formal graviera's (which is a PDO, and thus is a thing), and (if not) whether we have sources for these cheeses being similar to gruyere (which is now unsourced)... L.tak (talk) 19:37, 1 December 2021 (UTC)
replies: text: San Mihali Cheese  is not a graviera, it is San Mihali PDO, and "crumbles like parmesan". The same producer does make a graviera, but the packaging does not label it as PDO. --Macrakis (talk) 20:21, 1 December 2021 (UTC)
thread_title:  greek "gruyeres" 

message: In the second section of the initial description, the selection reads "Unlike Emmental, with which it is often confused, modern Gruyère has few if any eyes, although in the 19th century this was not always the case" 
what is the process for amending a [Why?] annotation or ultimately expanding on this sentence to explain why. It seems to be missing from context. Systemaddict (talk) 13:17, 5 March 2022 (UTC)
replies: text: Im sorry, I learned how to do this just now, I'd like to edit it myself. I was using the mobile app and didn't know you could edit on the browser version of the page. Systemaddict (talk) 14:59, 5 March 2022 (UTC)
thread_title:  Lack of clarity concerning why Gruyère has few eyes 

message: right underneath of the words Page History on the Page History Page is a link to "Gruyère Cheese" however this apparently cites a default Page that says something to the nature of 'No Wikipedia User was found with that name. This probably should instead link back to the article but is looking for a @user. Systemaddict (talk) 13:48, 5 March 2022 (UTC)
replies: text: I can try and edit this myself. Systemaddict (talk) 15:00, 5 March 2022 (UTC)
thread_title:  View edit history bad link 

message: — Assignment last updated by Kmmannin (talk) 19:23, 19 July 2023 (UTC)
thread_title: Wiki Education assignment: Information Literacy and Scholarly Discourse