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Talk:Colby cheese/GA1

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284:"Foodborne bacteria including Listeria monocytogenes, Staphylococcus aureus, and Salmonella often grow in cheeses with a moisture content greater than 50%, rather than hard or semi-hard cheeses like Colby." — Does this indicate that those bacteria absolutely won't grow in Colby or are they much less likely to? If it is the latter, it should be clarified perhaps, because the sentence is strongly indicative of the former. 677: 657: 637: 598: 573: 550: 530: 505: 485: 469: 441: 410: 374: 42: 265:"The reduced acidity of the curd results in a mild and milky flavor, and it is always orange because it has been colored with annatto." — "and it is always orange because it has been colored with annatto" reads slightly awkward and bulky. Consider "and it gets its orange color from annatto" or something similar? 209:"three thousand dollars" — Better to include its value in present times for perspective using the template — US$ 3000 ({{Inflation|US|3000|1896|fmt=eq|cursign=US$ }}) → US$ 3000 (equivalent to US$ 109,872 in 2023) 193:
I've changed that part to clarify this: sources generally agree that Joseph Steinwand developed the cheese in 1885, but it isn't clear whether he did it intentionally.
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Are any of the differing accounts on its creation relatively significant? Or is it just the Joseph version that is popular enough to merit inclusion?
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Cheddaring technically comes after the draining step, so not exactly. I tweaked the wording a bit to try to clarify this – (
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The article flows well, is illustrated appropriately, and is cited to reliable sources. It meets the criteria. Thanks to
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instead of draining all of the whey and cheddaring the remaining curds, only about two-thirds of the whey is drained
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The article is really well-written, and there is very little for me to suggest. Great work on this.
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A. It contains a list of all references (sources of information), presented in accordance with
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Double checked the source and I've changed it to "more likely to grow" to indicate the latter.
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Thank you for the review! I've responded to each point above, let me know what you think.
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It represents viewpoints fairly and without editorial bias, giving due weight to each:
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A. The prose is clear and concise, and the spelling and grammar are correct:
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It does not change significantly from day to day because of an ongoing
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Talk:Colby cheese
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The Most Comfortable Chair
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09:06, 29 December 2021 (UTC)
The Most Comfortable
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09:06, 29 December 2021 (UTC)
DanCherek
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06:00, 12 January 2022 (UTC)
DanCherek
talk
06:00, 12 January 2022 (UTC)
DanCherek
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