Talk:Babybel

Citations and other fun things

According to here, the wax used in sealing the cheese is a "Special, dyed, Paraffin-Based wax, approved for use in food". I couldn't really find more than that really. Most of the stuff I added can be cited to that site, but since I don't know how to do that I'll leave it to somebody else. I mainly reworded everything and made it look longer, feel free to edit it all back.

I have no idea what Adepsine Oil actually is, so that bit may need looking over.

The "Goats Cheese" variety is only 10% goats milk, according to the label, should this be noted somewhere or is that not unusual?

KoChanneo 17:14, 10 October 2007 (UTC)

The page from which you got the information about rennet, the original enzyme of which is a yeast, IIRC, found in the lining of ruminant stomachs leading to a theory that cheese was invented by taking milk over a long distance in an animal skin and it turning to curd. Thus, cheese made in a similar way does make use of an animal product and can, in a sense, be said to contribute to it, but since it is a yeast, which is closer to fungal than metazoan (animal) and what's more that yeast dies before production (unlike yogurt) and stabilization, I wonder if this or any cheese produced by traditional means, never mind by modern means, could be considered non-vegetarian. Granted, it uses a meat product, all be it indirectly through the cultivation of rennet, but if we were worried about animal products, as would be a vegan, then we clearly wouldn't be worried about rennet as much as dairy in general.

That said, I'd take the Groupe Bel's word over mine and since the link you provided on the U.K. site is dead and I can't find any information about rennet on the U.K. or U.S. site, any only passing references to présure on the belgian site (in reference to the process, but not whether the «présure» is vegetarian or not). So I'm thinking your link was a typo on that account but I assume leave the information up there until such time that we can get a definitive answer from the Groupe Bel.

--TimeHorse (talk) 17:53, 7 April 2010 (UTC)

Grammar & Logic

This para needs reworking, its first and last lines are almost contradictory. The effect of adepsine needs to be clearly stated and the whole bloody thing needs citations. Also, it's "attributed to" not "from". But in this case, who is doing the attributing? 202.82.171.186 23:22, 6 June 2007 (UTC)

It is a common misconception that the common red wax, paraffin, used in the sealing
of the cheese creates the distinct 'Babybel' taste, however, the unique taste that
can be noted in Babybel is the adepsine oil which is secreted from the wax. Adepsine
oil is often found in aged cheese (such as Babybel), so thus the taste of the Babybel
is not attributed from the adepsine oil, but only highlighted by it.

Also, paraffin wax is white and brittle at room temperature; Babybel's red coating is soft, even when refrigerated.

Barbara Ann

Not that this is hugely relevant to the article, but is it the Beach Boys cover version of Barbara Ann? Or is it the original upon which the famous advert jingle is based?--86.138.142.9 00:20, 10 February 2007 (UTC)

Clearance issues in Canada?

I live in Canada and I our versions of the identical U.K. ads are are overdubbed with the Barbara Ann song altered (the song w/ the parachuter ending w/ the boy on the ground with the remote control car). Could this by a copyright issue?

It's a common occurrence here to have a different slogan; an example like Wendy's "It's waaaay better than fast food, it's Wendy's!" (U.S.) being changed to "It's waaaay delicious, it's Wendy's!" (Canada). Macshill (talk) 08:40, 18 January 2009 (UTC)

WikiProject class rating

This article was automatically assessed because at least one article was rated and this bot brought all the other ratings up to at least that level. BetacommandBot 02:28, 27 August 2007 (UTC)

What kind of cheese is it exactly?

is it comparable to mozzarella or muenster or more like cheddar or jack? or is it like swiss or provolone or something... —Preceding unsigned comment added by 75.73.70.113 (talk) 00:28, 6 August 2008 (UTC)

Personally, I think it's like a very bland, very soft jack cheese. I imagine the answer would depend on who you ask and what kinds of cheese they're familiar with. Franzeska (talk) 14:49, 19 August 2008 (UTC)