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Text and/or other creative content from Caşcaval was copied or moved into Kashkaval with [permanent diff this edit]. The former page's history now serves to provide attribution for that content in the latter page, and it must not be deleted so long as the latter page exists. |
I have a problem with changing the title of this article to Kaškaval. This is the English Wikipedia, and we do not have the "š" letter in our alphabet; this sound is written as "sh." Furthermore, the article only refers to Bulgaria and Macedonia, both of which use the Cyrillic alphabet, therefore they don't spell it like this either. I assume it is spelled like this in Serbian and/or other Slavic languages that use the Latin alphabet. I think this article (an redirects) need to be reverted; alternatively, this article should be expanded to reflect usages of this word in other countries where this is the correct spelling. Froese 08:13, 13 September 2006 (UTC)
Dear 83.143.253.63, I've reverted your change Sirene->Sirenje. I don't know where Sirenje is considered the correct spelling, but since there is a Sirene page already out there, I have changed it back to my spelling. If you are sure your way is correct, make sure to pipe the link to Sirene or create a re-direction page. --Froese 18:34, 4 April 2006 (UTC)
Hi. The original word in Кашкавал, in Bulgarian. It is transcribed in latin as Kashkaval - there is no letter š neither in English nor Bulgaria. Why the article is moved to Kaškaval ? --Petar Petrov 13:49, 4 June 2007 (UTC)
What does the cheese taste like? How is it used? (The cheese itself is not described in the article...) — Preceding unsigned comment added by 74.64.104.151 (talk) 14:19, 2 September 2016 (UTC)
This kind of scheese is also made in Turkey,especially in the province of Kars.It is known as "Kaşar" cheese.Please add it to the article. —Preceding unsigned comment added by 78.165.152.164 (talk) 14:19, 24 August 2008 (UTC) Refer to a source that claims that Kaşar is the same as Kashkaval. As far as I've tried it, both cheeses are very different in taste, so they probably should be considered different kinds of cheese. As long as you don't cite a source claiming it's the same cheese, I don't see why Kaşar must be mentioned here. Dahhak (talk) 08:05, 26 November 2010 (UTC)
The article seems fairly unorganized - just a bunch of facts thrown randomly. May be a good idea to point out the difference between the Kashkaval produced in Bulgaria, Serbia or Macedonia - for example, there are three basic different kinds of Kashkaval in Bulgaria, plus a lot of local variations. But with the current look of the article, trying to add this information would be pointless. Dahhak (talk) 08:09, 26 November 2010 (UTC)
Acording to this article (http://aas.bf.uni-lj.si/zootehnika/84-2004/PDF/84-2004-1-11-15.pdf) "The origin of the name kachkaval can be found in the language of the people who most probably brought kachkaval to the Balkan Peninsula from where it spread further. In the Tzintzar language the word ˝kač˝ means cheese." and "According to the historical material (Pejić, 1956), it can be most certainly presumed that the manufacturing of cheese was brought to the Balkan Peninsula by nomadic tribes from the East. Later, the manufacturing of this cheese was brought to Italy and from there to Britain during the period of Julius Caesar. In Britain, the technology of making cheese has been adapted to climatic conditions and leading to the development of the technology for Cheddar cheese production." which contradicts the informations written in the wikipedia article. It seems more logical too because the italian name "cacciocavallo" doesn't have anything to do with cheese. The page about cacciocavallo must then also be wrong saying "The Italian name of the cheese caciocavallo means "Cheese on horseback" and it is sometimes thought that it was originally made from mare's milk, although there appears to be no historical evidence for this. More likely, the name derives from the fact that the curd is left to dry by placing it 'a cavallo', i.e. straddling, upon a horizontal stick or branch. [See, inter alia, [1].]"
I remove the category Romanian cheeses, because Kashkaval with this orthograph is not romanian. The true orthograph is cașcaval. I put category:Romanian cheeses on the article cașcaval (a REDIRECT of Kashkaval). But if you are not OK, it's possible to remove my fault. Glavior (talk) 16:30, 13 February 2012 (UTC)
I don't think it is clear how the following list contributes to the subject of the article - surely there are lots of places that make kashkaval. Probably it is better for that list to be removed:
46.251.117.205 (talk) 21:48, 2 October 2015 (UTC)
The article at the beginning states it's a type of blue cheese, and then goes on saying it's a yellow or white cheese - no blue cheese pictures either. — Preceding unsigned comment added by 124.41.95.74 (talk) 08:16, 25 September 2020 (UTC)
Merge with Caciocavallo? 46.117.97.217 (talk) 20:32, 28 May 2023 (UTC)