Talk:Brined cheese

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Definition

@Northamerica1000, Pbsouthwood, and Kintetsubuffalo: The first paragraph of this article correctly defines brined cheese, following a solid, reliable source.

The second paragraph then muddies the waters by including washed-rind cheeses, which are not considered brined cheeses in the literature on cheese.

And then the listing includes not only brined and washed-rind cheeses, but even other cheeses which are salted during the production process by being soaked in brine, such as Parmigiano-Reggiano and Gouda. These are never called brined cheeses. I see that Category:Brined cheeses has also been incorrectly applied to a wide range of non-brined cheese.

I plan to correct all this. Let me know if there are any objections. --Macrakis (talk) 17:03, 29 January 2020 (UTC)[reply]

Macrakis. Provided you can support your edits with reliable sources, you ere welcome to go ahead. · · · Peter Southwood ^(talk): 12:54, 30 January 2020 (UTC)[reply]

The reliable source is already in the article. There is no reliable source supporting putting washed-rind cheeses (see new article) together with washed-rind cheeses. --Macrakis (talk) 17:21, 30 January 2020 (UTC)[reply]