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This is an old revision of this page, as edited by Purplebackpack89 (talk | contribs) at 17:52, 27 September 2012 (→Pizza_cheese: having been in existence for X number of years says absolutely nothing about its worthiness). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

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Pizza_cheese

AfDs for this article:
Pizza_cheese (edit | talk | history | protect | delete | links | watch | logs | views) – (View log • Stats)
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The article lists no references or sources, since December 2009. — Preceding unsigned comment added by Stybn (talk • contribs)

Note: This debate has been included in the Article Rescue Squadron's list of content for rescue consideration. Northamerica1000 13:11, 27 September 2012 (UTC)
Note: This debate has been included in the list of Food and drink-related deletion discussions. • Gene93k (talk) 21:15, 21 September 2012 (UTC)
  • Comment - there is a product called "pizza cheese" sold in Japan. As can be seen there is an interwiki link at the bottom of the page. I don't know if that is really much of an argument for keeping the article. JoshuSasori (talk) 12:20, 23 September 2012 (UTC)
  • I've had a look through those sources, and I don't think any of them sustain the notability of this article's subject. They've got the phrase "pizza cheese" in them, but they don't talk about "pizza cheese" as a concept. In fact, it looks like all you've done is a news search for "pizza cheese" and linked the first 15 results. This doesn't change my opinion to redirect. --Ritchie333 14:37, 27 September 2012 (UTC)
  • Comment – More sources:
—Northamerica1000 15:48, 27 September 2012 (UTC)
  • Exactly. Just because sources use the term doesn't mean it's independently notable enough for its own article'. There are certain other topics that are almost always mentioned in the context of pizza cheese...namely, pizza and cheese. Since you can't divorce pizza cheese's notability from pizza's notability, or cheese's notability, the topic isn't deserving of its own article. Remember, passing GNG ≠ automatically keep the article. pbp 16:24, 27 September 2012 (UTC)
  • Comment: There is no need to post sources in the AfD when they are already in the article; it serves no purpose other than to needlessly clutter the AfD. The editorializing that they are significant coverage is also unnecessary. pbp 16:38, 27 September 2012 (UTC)
  • Merge - to Pizza. Only a few of the source presented so far are actually anything more than very brief mentions. Even with the couple that do discuss the cheese at length, there really is not enough to have the article ever expand to anything more than a short stub. However, as someone else already pointed out, the notability of this product is pretty much forever tied to Pizza. I think it would be far more appropriate to actually add information on this product to the main Pizza article using the decent sources found, rather than changing it to a simple redirect or outright deletion. Rorshacma (talk) 16:53, 27 September 2012 (UTC)
  • Keep: Nomination is completely invalid, the lack of sourcing since December 2009 has nothing to do with whether the topic is notable. This article is over 10 years old, I am impressed to see an article that has existed for over 10 years, and been part of the processed cheese template for over 2 years, be nominated for deletion so cavalierly. Of course, non-cheese enthusiasts may not know that pizza cheese (which depending on the definition applied is actually a "cheese analogue"--which means FAKE) is the subject of a fair amount of scholarly research, e.g., Kindstedt et al.'s 1997 article Chemically-acidified pizza cheese production and functionality (5th Cheese Symposium), Larson et al., Curd-forming techniques for making Pizza-cheese by direct acidification procedures, J. Dailly Sci. 50 (1967), Guinee, T.P. et al., The composition and functional properties of commercial Mozzarella, Cheddar, and analogue pizza cheese, Int'l J. of Dairy Tech, 51 (2000), Kinstedt and Guo, Recent developments in the science and technology of pizza cheese', Aust. J. Dairy Tech., 52 (1997), Breene et al, Manufacture of pizza cheese without starter, J. Dairy Sci. 47:1173 (1964), Govidnasamy-Lucey et al, Effect of Type of Concentrated Sweet Cream Buttermilk on the Manufacture, Yield, and Functionality of Pizza Cheese, J. Dairy Science 90:2675 (2007), and publications by Patrick Fox et al. . These articles discuss the nature, composition, properties, production, and research on pizza cheese, as its a separate area of research from pizza itself.--Milowent • 17:23, 27 September 2012 (UTC)
  • Several of those appear to be about cheese in general with pizza cheese being mentioned in that context. I think we could easily have a "production of pizza" article that covers the cheese aspect within it or some of those sources could be incorporated into the history of pizza article or just the regular article on pizza. A redirect is not going to eliminate the rather limited amount of information provided here. Consider using these sources to expand other articles on the broader subject before entertaining the creation of an article such as this one.--The Devil's Advocate (talk) 17:34, 27 September 2012 (UTC)
  • Also, the article having been in existence for X number of years says absolutely nothing about its worthiness pbp 17:52, 27 September 2012 (UTC)
  • Delete - Again, the sources provided are trivial in nature. They do not speak specifically about the product but are only mention the product in passing. Just showing usage of the term in a publication does not establish notability of a subject. Others in this discussion have commented on required the required depth need not being met by supplied sources and I agree with them. --Jeremy (blah blah • I did it!) 17:41, 27 September 2012 (UTC)
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