Template talk:American cheeses

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Processed cheeses

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This template should, in my opinion, contain unique varieties of processed cheese, that is ones that are distinct in style and flavor. It seems to me that any template covering cheese in America is incomplete without them. Provel cheese, for example, is a distinct cheese, and should be mentioned, even if it is made by only one company.

Yes, I know the template documentation says its for natural cheeses, but the same user who put that in the documentation also included processed cheeses when he started the template. Indeed, it was only far more recently, long after the template was started, that they were removed. So I think some should be included, and am willing to discuss which ones. But I don't think they should be removed automatically. — Preceding unsigned comment added by Oknazevad (talk • contribs) 00:58, 28 January 2012

I must disagree with your reasoning, this and the other similar template are for national varietal cheeses. We have a specific template that covers processed cheese varieties and do not need overlap. Additionally, items like pimento cheese are not a cheese but a cheese dish which again has it's own template. The point is to keep the templates free of duplication. --Jeremy (blah blah • I did it!) 08:41, 28 January 2012 (UTC)[reply]__DTELLIPSISBUTTON__{"threadItem":{"timestamp":"2012-01-28T08:41:00.000Z","author":"Jerem43","type":"comment","level":1,"id":"c-Jerem43-2012-01-28T08:41:00.000Z-Processed_cheeses","replies":[],"displayName":"Jeremy"}}-->