Unlike other WikiProjects, this project 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. A table is defined below that can be included along the right side of the article, giving the basic facts of the cheese at a glance.
The template below is a draft that will be undergoing changes along the way (see Wikipedia:WikiProject_Cheeses/Status[?].) For an example of a real cheese, see Roquefort cheese.
Remember that everything below is a guideline. Not all cheeses are the same, and not everything can be pushed into a framework in the same way. However, having some general set of cheese "basics" covered would be great.
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Cheese articles should be given a unique name that clearly differentiates them from other potential topics that might ocupy the same name. This is especially important in the case of European cheeses, where cheese are frequently named after a town or region.
The simple solution is to append "cheese" to the article name (eg. Roquefort cheese, Brie cheese, Cheddar cheese). Whether you choose to append "cheese" to non-ambiguous titles is a left to individual authors (as in the case of Monterey Jack cheese[?]). Note that the designation should not be applied where it is redundant, as in the case of "Queso blanco".
Title WikiProject Cheeses
Scope This WikiProject aims to structure all cheese articles.
Parentage No parent WikiProjects are defined.
Descendant WikiProjects No descendant WikiProjects are defined.
The article should start with a brief description of the cheese, including:
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:
The article should continue to list any unique details of the cheese, including:
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:
Description paragraph.
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Other names: Xxxxx | ||
Production Area | Xxxxx | |
Origin | Xxxxx | |
Milk | Xxxxx | |
Pasteurized | Yes/No/Etc. | |
Texture | Xxxxx | |
Fat content | X% | |
Protein content | X% | |
Cheese dimensions/weight | Xcm x Ycm/Zkg | |
Aging time | X weeks | |
Trademark/Control | Xxxxx/Yyyyy |
Additional information.
See Wikipedia:WikiProject Cheeses/Status[?] for the status of conversion.
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