Talk:Manufacturing of cheddar cheese

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Contents 1 Failed AFD 2 Origins of name 3 Cheddaring 4 Explanation of how/why cheddaring improves flavor

[edit] Failed AFD

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

[edit] Origins of name

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)

[edit] Cheddaring

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)

[edit] Explanation of how/why cheddaring improves flavor

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)

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)