Talk:Oaxaca cheese

Food and drink: Cheeses Stub‑class

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The stages in the manufacture of Mozzarella cheese, in a conventional way, are pasteurisation of milk, addition of starters and acidification of milk, coagulation, cutting the curd, cooking, acidification, kneading, stretching or moulding, cooling the curd, salting and packing.

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This article talk page was automatically added with {{WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . Maximum and careful attention was done to avoid any wrongly tagging any categories , but mistakes may happen... If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 00:13, 4 July 2008 (UTC)[reply]

Name change

The cheese task force wants to rename this article to Oaxaca (cheese), which is misleading because the term "cheese" has become a defacto part of the name of this food. This food is never known simply as Oaxaca in either english or the spanish equivalent and WP:COMMONNAME can be argued here in exempting this food from standardization.

Furthermore, there are instances in which we don't standardize names based upon what they are, due to the fact that their identifier has become part of the name ie: Swiss cheese isn't titled Swiss (cheese) or Superman as Super (man) or Italian sausage as Italian (sausage) or even Cuban espresso as Cuban (espresso). Please see the following discussion for more information. Wikipedia_talk:WikiProject_Food_and_drink/Cheeses_task_force#Misreading_the_MoS_-_Parentheses_in_article_names

--nsaum75 ^¡שיחת! 07:34, 11 November 2009 (UTC)[reply]