Talk:Caerphilly cheese: Difference between revisions

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Food and drink: Cheeses Low‑importance

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Dusting the cheese with rice flour is unlikely, as the moisture from the aging cheese would cause the flour to form into a gummy paste and promote unfavorable microbal growth. The only source for this statement is a light newspaper article from the 1980's. Dusty white exterior on cheeses is typically from beneficial molds, such as various forms of Geotrichum candidum and Penicillium camemberti - either intentionally added to the cheese during processing, or acquired naturally from the environment during aging. I think the writer of that article was misinformed, or misunderstood the dusty white exterior. --KimS012 (talk) 13:44, 9 December 2019 (UTC)[reply]

I have removed the references to Cheddar and Cheddar family as I have found no support for them in any British texts about cheese. Julianp 04:44, 19 Apr 2004 (UTC)

"is a hard cheeses"
cannot, apparently, be edited to read
"is a hard cheese"

How odd. -- Picapica 21:01, 8 Jun 2004 (UTC)

My favorite part of this lovely article is the table entry--Milk: Yes. --140.247.239.127 01:10, 1 January 2006 (UTC)[reply]

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+Dusting the cheese with rice flour is unlikely, as the moisture from the aging cheese would cause the flour to form into a gummy paste and promote unfavorable microbal growth. The only source for this statement is a light newspaper article from the 1980's. Dusty white exterior on cheeses is typically from beneficial molds, such as various forms of ''Geotrichum candidum'' and ''Penicillium camemberti'' - either intentionally added to the cheese during processing, or acquired naturally from the environment during aging. I think the writer of that article was misinformed, or misunderstood the dusty white exterior. --[[User:KimS012|KimS012]] ([[User talk:KimS012|talk]]) 13:44, 9 December 2019 (UTC)
+----
 I have removed the references to Cheddar and Cheddar family as I have found no support for them in any British texts about cheese. [[User:Julianp|Julianp]] 04:44, 19 Apr 2004 (UTC)
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