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The following discussion is an archived debate of the proposed deletion of the article below. Please do not modify it. Subsequent comments should be made on the appropriate discussion page (such as the article's talk page or in a deletion review). No further edits should be made to this page.

The result was keep. PhilKnight (talk) 12:29, 23 October 2010 (UTC)[reply]

Eyes (cheese)[edit]

Eyes (cheese) (edit | talk | history | protect | delete | links | watch | logs | views) – (View log • AfD statistics)
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Unnecessary article, no internal links. Michał Rosa (talk) 22:50, 15 October 2010 (UTC)[reply]

  • Merge to Emmental (cheese).  --Lambiam 07:25, 16 October 2010 (UTC)[reply]
  • Keep, but add suitable references. This certainly shouldn't be merged into Emmental because there are plenty of other cheeses with holes. Bazonka (talk) 19:56, 16 October 2010 (UTC)[reply]
  • Delete: Errr ... Bazonka, would you care to offer a rationale to keep this article? For my part, this is not only a standard attribute in certain kinds of cheese (and mentioned both in those articles and in the main one), but no different from other descriptors. I don't see a Yellow (cheese) or a Soft (cheese) article.  Ravenswing  21:12, 16 October 2010 (UTC)[reply]
@Ravenswing - Yellow and soft are adjectives, whereas eye and hole are nouns. So the article is not about a description of cheese, but about a specific thing. Bazonka (talk) 11:50, 17 October 2010 (UTC)[reply]
Reply: Your point being?  Ravenswing  13:17, 17 October 2010 (UTC)[reply]
...valid.
No seriously, this would be like an article on craters. Yes, its a tad of a stretch, but it's the same basic concept. See my !vote below for more. Sven Manguard Talk 05:19, 23 October 2010 (UTC)[reply]
Actually those pages do exist. Bubbles (soft drink) is Carbonation, holes (bread) is leavened bread. There is no better name for holes (cheese) but there is a precedent for it. Sven Manguard Talk 05:23, 23 October 2010 (UTC)[reply]
  • keep per bazonka or merge to cheese Aisha9152 (talk) 04:34, 22 October 2010 (UTC)[reply]
  • Delete, WP is not a dictionary. --Nuujinn (talk) 10:46, 22 October 2010 (UTC)[reply]
Relisted to generate a more thorough discussion so a clearer consensus may be reached.
Please add new comments below this notice. Thanks, -- Cirt (talk) 05:08, 23 October 2010 (UTC)[reply]
  • Weak Keep This isn't a dictionary, but this is a common scientific phenomenon, like oxidation. It will never be as big as oxidation, but it has sources, is notable, and at least in my opinion, should be kept. Sven Manguard Talk 05:19, 23 October 2010 (UTC)[reply]
  • Keep or merge in to cheese. A well-written article, with sources, about a common phenomenon. I don't see any problems with this article. JIP | Talk 08:36, 23 October 2010 (UTC)[reply]
  • Keep but move to Cheese ripening, as per the precedent established with Carbonation and Leavened bread. This article is more about the process and not the actual results, and the title should reflect as such.--hkr Laozi speak 09:24, 23 October 2010 (UTC)[reply]
  • Keep Eyes are a significant topic in cheesemaking. They're obviously not specific to one type of cheese. Nor are they merely part of cheese ripening - recent concerns have been expressed over a reduction in cheese eyes, seemingly caused by changes in behaviour before this ripening stage. This seems like a perfectly justifiable topic for its own article. Andy Dingley (talk) 11:01, 23 October 2010 (UTC)[reply]
  • Keep. I've mostly rewritten the article, adding references to a cheese science textbook. There is some overlap with topics such as Swiss cheese and Propionibacterium freudenreichii, but as holes also appear in other types of cheese and as a result of the activity of other bacteria, the topic doesn't fit only into those articles. A merge with Cheese ripening would be possible if we ever have that article. There is much more to cheese ripening than just holes.  Sandstein  11:09, 23 October 2010 (UTC)[reply]
The above discussion is preserved as an archive of the debate. Please do not modify it. Subsequent comments should be made on the appropriate discussion page (such as the article's talk page or in a deletion review). No further edits should be made to this page.
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