Talk:Hoop cheese

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Food and drink: Cheeses

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Old discussion[edit]

I've attempted to make this page amenable to the site's policy. I thought that the brief passages used did follow policy. My apologies

No problem. We just cant take direct copies of copyrighted text. But if you like the topic, it is not too difficult to make your own article, like you're doing on Hoop cheese/Temp. Should be done on the main article, though. Anyway, happy editing -- Chris 73 | Talk 10:36, 17 Jul 2004 (UTC)

I have removed Hoop cheese/temp, as it seems that the entire content was copied to Hoop cheese. If you still need the temp, let me know. Thanks for editing the article -- Chris 73 | Talk 14:34, 17 Jul 2004 (UTC)

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This article talk page was automatically added with {{WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . Maximum and careful attention was done to avoid any wrongly tagging any categories , but mistakes may happen... If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 00:10, 4 July 2008 (UTC)[reply]

2 kinds of hoop cheese[edit]

The term hoop cheese was used for two very different types of cheese, one which is the kind this article describes, and the other which was a hard cheese, something like a cheddar. This article is mainly about the soft sort, but it confuses them when it mentions the country store--the hoop cheese cutter was for the hard variety. I also expect that the hoop cheese served on biscuits in NC is the hard variety.

http://www.practicallyedible.com/edible.nsf/pages/ed.2221 —Preceding unsigned comment added by Ericjs (talk • contribs) 22:47, 27 February 2009 (UTC)[reply]