Wiki143:WikiProject Food and drink/Cheeses task force

REDIRECT Template:Break The Cheeses Taskforce REDIRECT Template:Break REDIRECT Template:Break REDIRECT Template:Break A project dedicated to the various forms of cheese from around the world. REDIRECT Template:Break REDIRECT Template:Break

About About the Cheeses task force Some Wikipedians have formed a task force to better organize information in articles related to cheese. This page and its sub-pages contain their suggestions; it is hoped that this project will help to focus the efforts of other Wikipedians. If you would like to help, please inquire on the Discussion Page, see the Task list below or just start editing articles and link them to the project using the WikiProject Food and drink/Cheeses task force banner. File:Namespace Wikipedia.svg Scope Unlike other WikiProjects, this task force does not attempt to define a rigorous, heading-driven outline for the article. Rather, it should be used as a set of guidelines to insure that all important details have been covered in a cheese article. An infobox template is linked below under the projects templates that may be included along the right side of the article. This template gives the basic facts of the cheese at a glance. Not all cheeses are the same, and not all items fit into one set framework. However, having some general set of cheese "basics" covered is ideal. File:Nuvola apps kuser.svg Participants You can join our project by adding your name to the participant list and placing the user box Template:Tl on your user page. Feel free to list any special interests after your name. To add your name, click here. Goals Here is a list of goals for this task force: Consensus about the organization of cheese related articles Categorization of cheese articles Creation, expansion, and maintenance of cheese articles. Helping to maintain the Portal:Food. File:Nuvola apps kword.png Ways to contribute To do list Tasks Current projects File:Gtk-dialog-question.svg Article information A note on article names Cheese articles should be given a unique name that clearly differentiates them from other potential topics that may share the same name. This is especially important in the case of European cheeses, where cheese are frequently named after a town or region. The simplest method is to append "cheese" to the article name (e.g. Cheddar vs. Cheddar cheese). Whether you choose to append "cheese" to non-ambiguous titles (e.g. Sage Derby) is a left to individual authors. Note that the designation should not be applied where it is redundant, as in the case of "Queso blanco". Article Structure The article should start with a brief description of the cheese, including: the nature of the milk (or substance) from which the cheese is produced (e.g. goat's milk, cow's milk, ewe's milk) a high-level description of the cheese's flavor(mild, flavorful, sharp) a rough notion of the cheese's texture (soft, semi-soft, hard, etc.) if applicable, the region in which the cheese is made, and/or originates Much of this information can be conveyed concisely in the first sentence(s) of the article. Example: "Roquefort is a flavorful ewe's-milk bleu cheese from the south of France." The article should move on (over the first or first several paragraphs) to a more detailed description of the cheese, including: description of the cheese's appearance (e.g., "shot with blue veins of mold", "inedible orange rind".) (optionally) some attempt to describe the flavor of the cheese The article should continue to list any unique details of the cheese, including: A description of the production process History (even if legendary) of the discovery/invention of the cheese Variants of the cheese (e.g. US cheddar vs. English Cheddar) A list of producers (where applicable-- don't bother with widely produced cheeses.) Next, there is a table with quick facts about the cheese. A template for the table can be found at the bottom of this page. The contents are as follows: The official full name of the cheese. If there are several official names, list all (e.g. port-du-salut/entrammes). A picture of the cheese, where available. We have not yet located a source of public-domain or copylefted cheese images. Do not grab images off the web unless you're sure they're not copyrighted! Primary geographical production area. If the cheese has no center of production, specify "worldwide". (At some point, a map might be helpful) The milk (or non-milk substance) from which the cheese is made. Specify whole or skim milk where appropriate. Pasteurization: Yes/No/Occasionally/Frequently or something more descriptive. Texture (semi-soft, soft, hard, etc.) Average fat content (as a percentage.) Average protein content (as a percentage.) Size/weight of a cheese wheel (where applicable) Affinage/aging time (specify if there are multiple stages.) Trademarks, production guilds, etc. (e.g. AOC for many protected French cheeses.) Additional information Categories: Cheese by country, such as English cheese, etc. Cheeses by milk type, such as Cow's milk cheese Protected designation, if appropriate Templates Template:Tl - Infobox template for cheese articles Navigational templates Template:Tl - navbox template for those articles covering Belgian cheeses Template:Tl - navbox template for those articles covering Italian cheeses Template:Tl - navbox template for those articles covering French cheeses Template:Tl - navbox for those articles covering cheese from the United Kingdom}} Template:Tl - Banner to tag article on its talk page to associate with this task force Template:Tl - Place this template on your user page when you join the task force Template:Tl - Cheese stub template Template:Txl - An award placed at another users talk page for improving Cheese-related articles. File:Dialog ballons icon.svg Community forums

|}