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This article is written in American English, which has its own spelling conventions (color, defense, traveled) and some terms that are used in it may be different or absent from other varieties of English. According to the relevant style guide, this should not be changed without broad consensus.
Wiki Education Foundation-supported course assignment[edit]
This article was the subject of a Wiki Education Foundation-supported course assignment, between 13 February 2019 and 3 May 2019. Further details are available on the course page. Student editor(s): Bah2019.
This article on the other hand has no citations for its date, probably because this cheese has been historically documented since Roman times. — Preceding unsigned comment added by 160.33.43.65 (talk) 19:31, 6 December 2011 (UTC)[reply]
It's sometimes spelled that way in American English (but never in British English). I hadn't come across this until recently. 86.130.249.236 (talk) 15:07, 3 November 2014 (UTC)[reply]
I noticed that and tried to add it. I'll try again. Bod (talk) 23:40, 26 February 2018 (UTC)[reply]
Page was started in American English, please refrain from constant changing — Preceding unsigned comment added by 90.201.191.33 (talk) 16:51, 1 March 2015 (UTC)[reply]
I recently tried to make it consistent in the article, and was reverted. As to not start an edit war, is there a reason to change it from the variety of english the article was started in to British English? — Preceding unsigned comment added by 90.201.191.33 (talk) 08:32, 2 March 2015 (UTC)[reply]
User:RGloucester is attempting to change the article to British English. It was written in American English to being with, thus, by ENGVAR it should stay there. There is no compelling reason to change it to British English, other than it's someones preferred version of English. Please maintain civility in wikipedia, and don't change things from how they were started. Cheers. — Preceding unsigned comment added by 90.201.191.33 (talk) 23:35, March 26, 2015 (UTC)
Sorry, probably shouldn't point fingers, I noticed 80.192.196.112's edits earlier as well, and changed them back. ~~Ip user — Preceding unsigned comment added by 90.201.191.33 (talk) 07:15, 27 March 2015 (UTC)[reply]
Please attempt to remain civil, and don't go into the all too common 'anti-american' bashing which creeps up on wikipedia everytime someone spells something differently than the Queen. — Preceding unsigned comment added by 94.14.212.141 (talk) 08:02, 22 June 2015 (UTC)[reply]
The earlier comment is nothing about spelling differently "than the Queen" (and which queen?) but is about the terrible yellow fat that masquerades as cheese in much of Amercia. And please attempt to avoid the all too common whining of anti-Americanism anytime someone dares suggest anything other than unwavering praise of the USA. — Preceding unsigned comment added by 171.99.189.241 (talk) 11:35, 22 June 2015 (UTC)[reply]
And please stop automatically pushing everything to commonwealth english as soon as an american english word pops up. It's a triffle annoying. ~~ipuser 94.14.212.141 (talk) 08:15, 30 June 2015 (UTC)[reply]
And please stop making false acccussations. It's a trifle annoying and offensive to lie. — Preceding unsigned comment added by 171.99.189.241 (talk) 13:04, 15 July 2015 (UTC)[reply]
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@Roxy the dog: - I see there is a guard dog here that doesn't approve of the "bleu" spelling, but if you search google images you will find some products labeled as "bleu cheese" so it should be acknowledged and mentioned here.
Any comments? Bod (talk) 00:27, 13 August 2018 (UTC)[reply]
The "bleu cheese" spelling shows up as 8-24% of uses on Google Books in English, so is clearly not negligeable. [1] It is also documented by the OED, with the first quote from 1918: "1918 U.S. Dept. Agric. Bull. 608 6 The names Pâté Bleu and Fromage Bleu are applied to several kinds of hard, rennet cheese made from cows' milk in imitation of Roquefort cheese."
I personally don't like it. It is either pretentious or marketing-speak. But it is common and we need to document it. --Macrakis (talk) 22:42, 16 April 2020 (UTC)[reply]
It's very much an American thing, like using 'au jus' as a noun. Incidentally, the French themselves normally call blue cheese fromage à pâte persillée, not fromage bleu. --Ef80 (talk) 10:07, 5 September 2023 (UTC)[reply]
Hi everyone! Over the next few weeks, I will be working with this article for a technical editing course project. I would love to hear any feedback on my edits or discussions on possible edits. So far, I have come up with a few changes that this article needs:
Hi, I believe you can also fix perhaps the introduction, to give a greater understanding of blue cheese and its origins, beyond primarily focusing on the bacteria used in its production (i.e. what type of milk). Including a brief description of the article's major sections would make the page clearer. A previous comment advocated for a "uses" section. Including a few more sentences (with sources) in the introduction would be essential, especially if it is more detailed than now. Hope this helps! Constance Tie (talk) 20:51, 4 February 2023 (UTC)[reply]
After spending the last few weeks analyzing this article, here is the changes I have made:
I created a new section called Etymology to present various naming changes that have occurred over time and location. I moved this section to appear after the Physical-chemical properties section.
I moved the European Union section into the new Etymology section.
I took away the "creation" title in the Production section because it was unnecessary and falls under the whole idea of production.
I fixed poor sentence structure and word choice throughout the article.
Here are the changes that still need to be done:
There could probably be added content on blue cheese regulations.
There might need to be a Uses section since blue cheese is used in so many ways.
More citations are definitely needed for untagged information.
The new Etymology section and the History section needs more content. — Preceding unsigned comment added by Bah2019 (talk • contribs) 20:54, 18 March 2019 (UTC)[reply]
Over the next few weeks, my fellow student team and I will be contributing to this article on blue cheese for our introductory food science course at UBC. We will be delving further on the already existing topics:
- Different varieties of blue cheese and their physical/chemical/microbiological composition
- Blue cheese regulations (mainly focused on North America)
- the production and processing of blue cheese
- Microbiota and their impact on blue cheese
In addition, we will be adding new content in regards to:
- Uses of blue cheese
- Toxins from the production of blue cheese
- Potential health risks/benefits of blue cheese
Has anybody read this study that finds Blue Cheese likely was not caused by accidental contamination from moldy bread in caves? I may add it's finding to the article but want some more opinions. I will include two links. One for an article about the study and one directly to the study.
Wiki Education assignment: Information Literacy and Scholarly Discourse[edit]
This article was the subject of a Wiki Education Foundation-supported course assignment, between 15 August 2022 and 7 December 2022. Further details are available on the course page. Student editor(s): Simeonkirk (article contribs). Peer reviewers: Dsackey.
— Assignment last updated by Dsackey (talk) 18:13, 6 December 2022 (UTC)[reply]
The current "production" section paints a highly uniform picture of how BC is made, probably even more "one-size-fits-all" than what's being industrially done. That's not good.
The processes are over-specified, down to times, pasteurization, and a final hot mold-killing step. A good number of blue cheese with a European geographical label do not pasteurize. "Only the Sith deals in..."
Sources. A lot of these sources are not appropriate and are, as expected, wrong.
US5455051A deals with "flavorant", not the actual cheese with a solid form. This is closer to the blue-cheese-flavor process described in enzyme-modified cheese.
Nelson 1970 is acceptable, but the "traditional" outline is still very industrial/US-centric, with pasteurization and the idea of mixing spores right into the milk. You'd get a generic "blue cheese".
The other sources are fine, to the extent they are used in this article.
Penicillium roqueforti is not the only Penicillium in use. Nelson mentions two more. Article itself mentions P. glaucum.
Wiki Education assignment: The Microbiology of College Life[edit]
This article was the subject of a Wiki Education Foundation-supported course assignment, between 22 January 2024 and 11 May 2024. Further details are available on the course page. Student editor(s): Santiago Gomez Alarcon (article contribs). Peer reviewers: Gag224.
level-5 vital article is rated Start-class on Wikipedia's content assessment scale.
This article was the subject of a Wiki Education Foundation-supported course assignment, between 13 February 2019 and 3 May 2019. Further details are available on the course page. Student editor(s): Bah2019.
