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Royal Opera House

The Royal Opera House (ROH) is a historic opera house and major performing arts venue in Covent Garden, central London. The large building is often referred to as simply Covent Garden, after a previous use of the site. It is the home of The Royal Opera, The Royal Ballet, and the Orchestra of the Royal Opera House. The first theatre on the site, the Theatre Royal (1732), served primarily as a playhouse for the first hundred years of its history. In 1734, the first ballet was presented. A year later, the first season of operas, by George Frideric Handel, began. Many of his operas and oratorios were specifically written for Covent Garden and had their premieres there.

The current building is the third theatre on the site, following disastrous fires in 1808 and 1856 to previous buildings. The façade, foyer, and auditorium date from 1858, but almost every other element of the present complex dates from an extensive reconstruction in the 1990s. The main auditorium seats 2,256 people, making it the third largest in London, and consists of four tiers of boxes and balconies and the amphitheatre gallery. The proscenium is 14.80 m wide, with the stage of the same depth and 12.20 m high. The main auditorium is a Grade I listed building.

Davenant patent
The foundation of the Theatre Royal, Covent Garden lies in the letters patent awarded by Charles II to Sir William Davenant in 1662, allowing Davenant to operate one of only two patent theatre companies (The Duke's Company) in London. The letters patent remained in the possession of the patentees' heirs until the 19th century. Their whereabouts were unknown for some time, but as of 2019 they are held in the Rosenbach Museum & Library, Philadelphia.

First theatre
In 1728, John Rich, actor-manager of the Duke's Company at Lincoln's Inn Fields Theatre, commissioned The Beggar's Opera from John Gay. The success of this venture provided him with the capital to build the Theatre Royal (designed by Edward Shepherd) at the site of an ancient convent garden. Inigo Jones had developed part of this property in the 1630s with a piazza and St Paul's church (now known colloquially as the actors' church). In addition, a Royal Charter had created a fruit and vegetable market in the area, a market which survived in that location until 1974.

At the opening of the theatre on 7 December 1732, Rich was carried by his actors in procession into the building for its inaugural production of William Congreve's The Way of the World.

During its first century, the theatre was operated primarily as a playhouse, with the Letters Patent granted by Charles II giving the Theatre Royal, Covent Garden and Theatre Royal, Drury Lane exclusive rights to present spoken drama in London. Despite the frequent interchangeability between the two companies, competition was intense, and the companies often presented the same plays at the same time. Rich introduced pantomime to the repertoire, performing himself, under the stage name John Lun, as Harlequin. A tradition of seasonal pantomime continued at the modern theatre until 1939.

In 1734, the theatre presented its first ballet, Pygmalion. Marie Sallé discarded tradition and her corset and danced in diaphanous robes. George Frideric Handel was named musical director of the company at Lincoln's Inn Fields in 1719, but his first season of opera for the theatre was not presented until 1734. His first opera was Il pastor fido, followed by Ariodante (1735), and the première of Alcina, and Atalanta the following year. In 1743 there was a royal performance of Messiah; its success resulted in a tradition of Lenten oratorio performances. From 1735 until his death in 1759, Handel gave regular seasons at the theatre; many of his operas and oratorios were written for that venue or had their first London performances there. He bequeathed his organ to John Rich, and it was placed in a prominent position on the stage. It was among many valuable items lost in a fire that destroyed the theatre on 20 September 1808. In 1792 the architect Henry Holland rebuilt the auditorium; he expanded its capacity within the existing shell of the building.

Second theatre
Rebuilding began in December 1808, and the second Theatre Royal, Covent Garden (designed by Robert Smirke) opened on 18 September 1809 with a performance of Macbeth followed by a musical entertainment called The Quaker. The actor-manager John Philip Kemble, raised seat prices to help recoup the cost of rebuilding and the cost of an increased ground rent introduced by the landowner, the Duke of Bedford, but the move was so unpopular that audiences disrupted performances by beating sticks, hissing, booing and dancing. The Old Price Riots lasted over two months, and the management was finally forced to accede to the audience's demands.

During this time, entertainments were varied; opera and ballet were presented, but not exclusively. Kemble engaged a variety of acts, including the child performer Master Betty; the great clown Joseph Grimaldi made his name at Covent Garden. Many famous actors of the day appeared at the theatre, including the tragediennes Sarah Siddons and Eliza O'Neill, the Shakespearean actors William Macready, Edmund Kean and his son Charles. On 25 March 1833 Edmund Kean collapsed on stage while playing Othello, and died two months later.

In 1806, the pantomime clown Joseph Grimaldi (The Garrick of Clowns) had performed his greatest success in Harlequin and Mother Goose; or the Golden Egg at Covent Garden, and this was subsequently revived, at the new theatre. Grimaldi was an innovator: his performance as Joey introduced the clown to the world, building on the existing role of Harlequin derived from the Commedia dell'arte. His father had been ballet-master at Drury Lane, and his physical comedy, his ability to invent visual tricks and buffoonery, and his ability to poke fun at the audience were extraordinary.

Early pantomimes were performed as mimes accompanied by music, but as Music hall became popular, Grimaldi introduced the pantomime dame to the theatre and was responsible for the tradition of audience singing. By 1821 dance and clowning had taken such a physical toll on Grimaldi that he could barely walk, and he retired from the theatre. By 1828, he was penniless; Drury Lane held a benefit concert for him after Covent Garden refused.

In 1817, bare flame gaslight had replaced the former candles and oil lamps that lighted the Covent Garden stage. This was an improvement, but in 1837 Macready employed limelight in the theatre for the first time, during a performance of a pantomime, Peeping Tom of Coventry. Limelight used a block of quicklime heated by an oxygen and hydrogen flame. This allowed the use of spotlights to highlight performers on the stage.

The Theatres Act 1843 broke the patent theatres' monopoly of drama. At that time Her Majesty's Theatre in the Haymarket was the main centre of ballet and opera but after a dispute with the management in 1846 Michael Costa, conductor at Her Majesty's, transferred his allegiance to Covent Garden, bringing most of the company with him. The auditorium was completely remodeled after an 1846 fire, during the following 1846–47 seasons, the company performed at the Lyceum Theatre. The theatre reopened as the Royal Italian Opera on 6 April 1847 with a performance of Rossini's Semiramide.

In 1852, Louis Antoine Jullien the French eccentric composer of light music and conductor presented an opera of his own composition, Pietro il Grande. Five performances were given of the 'spectacular', including live horses on the stage and very loud music. Critics considered it a complete failure and Jullien was ruined and fled to America.

Costa and his successors presented all operas in Italian, even those originally written in French, German or English, until 1892, when Gustav Mahler presented the debut of Wagner's Ring cycle at Covent Garden. The word "Italian" was then quietly dropped from the name of the opera house.

The conjuror John Henry Anderson, who had exposed the Davenport brothers, leased the theatre to stage his shows which were critical of mediums and spiritualism. After a gala performance and bal masqué organised by Anderson, the theatre caught fire in the early hours of 5 March 1856 and was destroyed.

Third theatre
Work on a third theatre, designed by Edward Middleton Barry, started in 1857, and the new building, which still remains as the nucleus of the present theatre, was built by Lucas Brothers and opened on 15 May 1858 with a performance of Meyerbeer's Les Huguenots.

The Royal English Opera company under the management of Louisa Pyne and William Harrison, made their last performance at Theatre Royal, Drury Lane, on 11 December 1858 and took up residence at Covent Garden on 20 December 1858 with the premiere of Michael Balfe's Satanella – the first opera to have its world premiere at the new theatre – and continued there until 1865.

The theatre became the Royal Opera House (ROH) in 1892, and the number of French and German works offered increased. Winter and summer seasons of opera and ballet were given, and the building was also used for pantomime, recitals and political meetings.

During the First World War, the theatre was requisitioned by the Ministry of Works for use as a furniture repository.

From 1934 to 1936, Geoffrey Toye was managing director, working alongside the artistic director Sir Thomas Beecham. Despite early successes, Toye and Beecham eventually fell out, and Toye resigned.

During the Second World War the ROH became a dance hall. There was a possibility that it would remain so after the war but, following lengthy negotiations, the music publishers Boosey & Hawkes acquired the lease of the building. David Webster was appointed General Administrator, and Sadler's Wells Ballet was invited to become the resident ballet company. The Covent Garden Opera Trust was created and laid out plans "to establish Covent Garden as the national centre of opera and ballet, employing British artists in all departments, wherever that is consistent with the maintenance of the best possible standards ..."

The Royal Opera House reopened on 20 February 1946 with a performance of The Sleeping Beauty in an extravagant new production designed by Oliver Messel. Webster, with his music director Karl Rankl, immediately began to build a resident company. In December 1946, they shared their first production, Purcell's The Fairy-Queen, with the ballet company. On 14 January 1947, the Covent Garden Opera Company gave its first performance of Bizet's Carmen.

Before the grand opening, the Royal Opera House presented one of the Robert Mayer Children's concerts on Saturday, 9 February 1946.

Reconstruction from the 1980s forward
Several renovations had taken place to parts of the house in the 1960s, including improvements to the amphitheatre but the theatre clearly needed a major overhaul. In 1975 the Labour government gave land adjacent to the Royal Opera House for a long-overdue modernisation, refurbishment, and extension. In the early 1980s the first part of a major renovation included an extension to the rear of the theatre on the James Street corner. The development added two new ballet studios, offices, a Chorus Rehearsal Room and the Opera Rehearsal room. Dressing rooms were also added.

By 1995, sufficient funds from the Arts Lottery through Arts Council England and private fundraising had been raised to enable the company to embark upon a major £213 million reconstruction of the building by Carillion, which took place between 1997 and 1999, under the chairmanship of Sir Angus Stirling. This involved the demolition of almost the whole site including several adjacent buildings to make room for a major increase in the size of the complex. The auditorium itself remained, but well over half of the complex is new.

The design team was led by Jeremy Dixon and Edward Jones of Dixon Jones BDP as architects. The acoustic designers were Rob Harris and Jeremy Newton of Arup Acoustics. The building engineer was Arup with Stanhope as developer.

The new building has the same traditional horseshoe-shaped auditorium as before, but with greatly improved technical, rehearsal, office, and educational facilities. Additionally, a new studio theatre, the Linbury, as well as more public space was created. The inclusion of the adjacent old Floral Hall, which had fallen into disrepair and was used as a scenery store before redevelopment, created a new and extensive public gathering place. The venue is now claimed by the ROH to be the most modern theatre facility in Europe.

Surtitles, projected onto a screen above the proscenium, have been used for all opera performances since they were introduced for school matinees in the 1983/4 season. Since the reopening of the theatre in 1999 an electronic libretto system provides translations onto small video screens for some seats, and additional monitors and screens are to be introduced to other parts of the house.

In 2014 design work, known as the Open Up Project, began with the aim of opening the theatre's building to the public during the day, as well as improving the entrances, lobby areas and the Linbury Theatre. As part of the Open Up Project, IQ Projects were tasked with the renovation of the upper floor bar area and restaurant utilising various elements of bespoke glazing.

In October 2020, the BBC reported that the Royal Opera House had lost 60% of its income as a result of restrictions implemented in response to the COVID-19 pandemic. As a consequence, the 1971 Portrait of Sir David Webster by David Hockney, which had hung in the opera house for several decades, was put up for auction at Christie's. It eventually sold for £12.8 million. The funds raised from the sale were needed to ensure the survival of the institution. "Significant redundancies" and an appeal for public donations were also made. In addition, the opera house applied for a loan to the Culture Recovery Fund.

In 2023 members of the orchestra were selected to play at the coronation of Charles III and Camilla.

In 2024, the public branding of the venue and it's associated online and media presence was changed from the Royal Opera House to Royal Ballet and Opera to reflect the combined companies that call the physical building their home. The physical building itself remains the Royal Opera House whilst the branding and business operations change their title to reflect this adjustment.

Paul Hamlyn Hall

The Paul Hamlyn Hall is a large iron and glass structure adjacent to, and with direct access to, the main opera house building. The hall now acts as the atrium and main public area of the opera house, with a champagne bar, restaurant and other hospitality services, and also providing access to the main auditorium at all levels.

The building was formerly known as Floral Hall. It was originally built by the Opera House to house a flower market (also selling fruits and vegetables), hence the name. It was designed by Edward Middleton Barry and opened in 1860. After being used as a concert hall, it became part of the Covent Garden Market in 1887. A fire broke out in the building in 1956, after which it sat derelict. It was acquired by the Opera House in 1977 and used as storage space.

The redevelopment of the Floral Hall as part of the 1990s redevelopment project involved lifting up the cast iron structure to accommodate new public areas for the opera house underneath. The southern side of the hall now connected with another building, so the cast iron south portico was dismantled and rebuilt in Borough Market, where it is separately Grade II heritage listed.

The redevelopment had gone ahead on the strength of a pledge of £10m from the philanthropist Alberto Vilar and for a number of years, it was known as the Vilar Floral Hall; however Vilar failed to make good his pledge. As a result, the name was changed in September 2005 to the Paul Hamlyn Hall, after the opera house received a donation of £10m from the estate of Paul Hamlyn, towards its education and development programmes.

As well as acting as a main public area for performances in the main auditorium, the Paul Hamlyn Hall is also used for hosting a number of events, including private functions, dances, exhibitions, concerts, and workshops.

Linbury Studio Theatre
The Linbury Studio Theatre is a flexible, secondary performance space, constructed below ground level within the Royal Opera House. It has retractable raked seating and a floor which can be raised or lowered to form a studio floor, a raised stage, or a stage with orchestra pit. The theatre can accommodate up to 400 patrons and host a variety of different events. It has been used for private functions, traditional theatre shows, and concerts, as well as community and educational events, product launches, dinners and exhibitions, etc., and is one of the most technologically advanced performance venues in London with its own public areas, including a bar and cloakroom.

The Linbury is most notable for hosting performances of experimental and independent dance and music, by independent companies and as part of the ROH2, the contemporary producing arm of the Royal Opera House. The Linbury Studio Theatre regularly stages performances by the Royal Ballet School and also hosts the Young British Dancer of the Year competition.

The venue was constructed as part of the 90s redevelopment of the Royal Opera House. It is named in recognition of donations made by the Linbury Trust towards the redevelopment. The Trust is operated by Lord Sainsbury of Preston Candover and his wife Anya Linden, a former dancer with the Royal Ballet. The name Linbury is derived from the names Linden and Sainsbury. It was opened in 1999 with a collaboration from three Croydon secondary schools (including Coloma Convent Girls' School and Edenham High School) in an original performance called About Face.

Royal Opera House, Manchester
In 2008 the Royal Opera House and Manchester City Council began planning stages a new development known as Royal Opera House, Manchester. The proposal would have seen the Palace Theatre in Manchester refurbished, to create a theatre capable of staging productions by both the Royal Ballet and the Royal Opera. It was intended that the Royal Opera House would take residence of the theatre for an annual 18-week season, staging 16 performances by the Royal Opera, 28 performances by the Royal Ballet and other small-scale productions. A year later The Lowry sent an open letter to the then Secretary of State for Culture, Olympics, Media and Sport, Ben Bradshaw, Arts Council England, Manchester City Council and the ROH, calling for the scheme, in its current form, to be scrapped. In 2010 it was announced that the project was being shelved as part of larger arts-funding cuts.

High House Production Park (High House, Purfleet)
The Royal Opera House opened a scenery-making facility for their operas and ballets at High House, Purfleet, Essex, on 6 December 2010. The building was designed by Nicholas Hare Architects. The East of England Development Agency, which partly funded developments on the park, notes that "the first phase includes the Royal Opera House's Bob and Tamar Manoukian Production Workshop and Community areas".

The Bob and Tamar Manoukian Costume Centre, also designed by Nicholas Hare Associates, opened in September 2015, and provides a costume-making facility for the Royal Opera House and a training centre for students of costume-making from South Essex College. The building also houses the Royal Opera House's collection of historically important costumes.

Other elements at High House, Purfleet, include The Backstage Centre, a new technical theatre and music training centre which is currently run by the National College for Creative Industries and was formally opened by Creative & Cultural Skills in March 2013, alongside renovated farm buildings. Acme studios opened a complex of 43 artist studios in Summer 2013.

Other uses
In addition to opera and ballet performances, the Royal Opera House has hosted a number of other events including:
 * British Academy Film Awards – 2008 to 2016
 * Laurence Olivier Awards – 2012 to 2016

license: Creative Commons - Attribution Share-Alike - https://creativecommons.org/licenses/by-sa/4.0/

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Benjamin Schumacher

Benjamin "Ben" Schumacher is an American theoretical physicist, working mostly in the field of quantum information theory.

He discovered a way of interpreting quantum states as information. He came up with a way of compressing the information in a state, and storing the information in a smaller number of states. This is now known as Schumacher compression. This was the quantum analog of Shannon's noiseless coding theorem, and it helped to start the field known as quantum information theory.

Schumacher is also credited with inventing the term qubit along with William Wootters of Williams College, which is to quantum computation as a bit is to traditional computation.

He is the author of Physics in Spacetime, a textbook on Special Relativity, and Quantum Processes, Systems, and Information (with Michael Westmoreland), a textbook on Quantum Mechanics. Schumacher is a professor of physics at Kenyon College, a liberal arts college in rural Ohio. He is the lecturer in four courses produced by the Teaching Company: Black Holes, Tides, and Curved Spacetime: Understanding Gravity; Quantum Mechanics: The Physics of the Microscopic World; Impossible: Physics Beyond the Edge; and The Science of Information: From Language to Black Holes.

Schumacher earned his bachelor's degree at Hendrix College, where he met his wife, mathematician Carol Schumacher. His Ph.D. is from the University of Texas at Austin, where his advisers were Richard Matzner and John Archibald Wheeler.

title: Benjamin Schumacher


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Gundobad

Gundobad (Flavius Gundobadus; Gondebaud, Gondovald; c. 452 – 516 AD) was King of the Burgundians (473–516), succeeding his father Gundioc of Burgundy. Previous to this, he had been a patrician of the moribund Western Roman Empire in 472–473, three years before its collapse, succeeding his uncle Ricimer. He is perhaps best known today as the probable issuer of the Lex Burgundionum legal codes, which synthesized Roman law with ancient Germanic customs. He was the husband of Caretene.

Early life
Gundobad seized the title of Patrician when his uncle Ricimer, who had been the power behind the throne for the Western Empire, died on 18 August 472. According to John of Antioch, Gundobad had previously executed the deposed emperor Anthemius on his uncle's orders.

Once in power, Gundobad elevated the current Count of the Domestics, Glycerius, to the position of Western Roman Emperor. However, not long after this Gundobad left for Burgundy where his father, Gundioc, had died; the exact date is unclear, with authorities stating it was in either 473 or 474. Once in Burgundy, his three brothers presumably challenged his rule: Godegisel, Chilperic II and Gundomar. Ian Wood speculates that Gundobad's departure may have been connected with the arrival of a new emperor, Julius Nepos, who had the support of the Roman Emperor in Constantinople. Once Julius Nepos landed in Portus (June 474), he deposed Glycerius, whom he made Bishop of Salona.

Reign
The events of the first decades of Gundobad's reign are not well known. The only available source that covers this part of his reign is Gregory of Tours, who wrote almost a century later. According to Gregory, Gundobad set about ridding himself of his brothers. First slain was Gundomar, though little is known of this encounter.

Next killed was Chilperic. According to Gregory, Gundobad had his wife drowned by tying a stone round her neck and Chilperic's two daughters driven into exile. The older daughter, Chroma, became a nun. The other, Clotilde, had been seen by envoys of Clovis I, King of the Franks, who told their master of her beauty and intelligence. Clovis then asked Gundobad for Clotilde's hand in marriage. Gundobad was said to have been afraid to deny him.

However, a letter written by Avitus, bishop of Vienne, consoling Gundobad on the death of a daughter whose name is not mentioned, gives details that suggest there was more to the story. According to the explication of Danuta Shanzer and Ian Wood of Avitus' notoriously difficult Latin, the bishop writes, "In the past, with ineffable tender-heartedness, you mourned the deaths of your brothers." Further, Avitus alludes to Gundobad's intent to marry his deceased daughter to a foreign ruler, whom they suggest was Clovis: "Indeed," they write, "Clovis is really the only likely candidate as a prospective son-in-law for Gundobad shortly after 501." If their reading is correct, then it is likely that Clotilde was offered to Clovis as an act of diplomacy, not subservience.

At this point occurs the earliest firm date in Gundobad's reign: in the early months of 490, while Odoacer and Theodoric the Great were locked in battle over control of Pavia, the Burgundians seized the opportunity to invade northwestern Italy. They devastated Liguria, and carried away an unknown number of victims into captivity, if not slavery. Once Theodoric had killed Odoacer and was securely in control of Italy, he sent bishop Epiphanius of Pavia on a mission to ransom as many of these captives as possible. Accompanied by Bishop Victor of Turin, they crossed the Alps in March. Shanzer and Wood believe Epiphanius was possibly also entrusted with a mission in connection with the marriage of Gundobad's son Sigismund to Theodoric's daughter Ostrogotho. In his account of this visit, Magnus Felix Ennodius, who accompanied Epiphanius on this journey, describes Godegisel as germanus regis, the "king's brother", and not king—again contradicting Gregory of Tours' later account. Ennodius notes that "more than six thousand souls" were so ransomed; from Lyons alone 400 men were thus freed.

Gregory of Tours states the battle with Gundobad's third brother, Godegisel, raged long. Unaware of the other's actions, each called upon Clovis trying to persuade him to join forces against the other. Clovis sided with Godegisel, who had offered him his pleasure of tribute; Wood observes that Clovis' wife, Clotilde, whose father had been killed by Gundobad, "was not likely to encourage good relations between the Franks and the Burgundians." Together they crushed Gundobad's force. Gundobad fled but King Clovis pursued him to Avignon. Gundobad feared the worst with Clovis's army at the gates. But Aridius went from Gundobad to Clovis and convinced him to spare Gundobad in return for a yearly tribute. The chronicler Marius of Avenches dates this conflict to 500.

Gundobad later broke his promise of tribute as he regained his power and besieged Godegisel, trapped in the city of Vienne. As famine devoured Vienne, Godegisel expelled the common people from the city for fear of his own survival. An outraged expelled artisan seeking vengeance on Godegisel went to Gundobad, and with his help he navigated the aqueduct and broke into the city. Gundobad murdered Godegisel in 501 in an Arian church along with the bishop.

The next event about which information has survived is Gundobad's role concerning the Battle of Vouillé. He was one of several rulers to whom king Theoderic sent letters urging peace, and asking for mediation between Alaric II and Clovis. Despite Theoderic's best efforts, the two kings met at Vouillé, and Alaric was slain; according to Isidore of Seville, Gundobad supported Clovis in this battle. Isidore also provides a hint that Gundobad exploited the Visigothic defeat by plundering Narbonne. Delayed by the threat of the Byzantine navy, which had been hovering off the Italian shore around the time of the battle, the Ostrogothic army arrived to relieve the Burgundian siege of Arles. According to Herwig Wolfram, the Burgundians were "the real victims of the Ostrogothic counteroffensive" following the defeat of their cousins at Vouillé. "Not only had they lost all their conquered territories and hope of acquiring Arles and Avignon but all their territory as far as Orange had been devastated."

Following the death of King Clovis of the Franks in 511, the Burgundians became the most prestigious people in Gaul. Gundobad was favored by the court of Constantinople, which awarded him the title of magister militum.

Gundobad died peacefully, succeeded by his son Sigismund in 516. He also had another son, Godomar, who would succeed his brother after his execution in 524.

Learning
In some of the manuscripts of the Lex Burgundionum, Gundobad is stated to have published this code of law on 29 March of the second year of his reign (474 or 475). However, there are a number of inconsistencies in this ascription, and L. R. deSalis proposed a restored version of this passage which does not include a date—which would better fit the reign of his son, Sigismund. Although she accepts the strong likelihood that the Lex Burgundionum as we have it was the product of Sigismund's reign, Katherine Fisher Drew still argues that a core of this law code is the product of Gundobad or his chancellery.

The letters of bishop Avitus and Cassiodorus provide glimpses of Gundobad's intellectual side. Avitus, a Nicene bishop, answers questions posed by an Arian Christian about religion in several letters, showing a great religious tolerance, and may be the reason Gregory of Tours later thought he had secretly converted to Nicene Christianity. Cassiodorus' Variae includes a group of letters which discuss obtaining and sending a time piece to Gundobad as a diplomatic present.

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Feta

Feta (φέτα, féta) is a Greek brined white cheese made from sheep's milk or from a mixture of sheep and goat's milk. It is soft, with small or no holes, a compact touch, few cuts, and no skin. Crumbly with a slightly grainy texture, it is formed into large blocks and aged in brine. Its flavor is tangy and salty, ranging from mild to sharp. Feta is used as a table cheese, in salads such as Greek salad, and in pastries, notably the phyllo-based Greek dishes spanakopita "spinach pie" and tyropita "cheese pie". It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. It can also be served cooked (often grilled), as part of a sandwich, in omelettes, and many other dishes.

Since 2002, feta has been a protected designation of origin in the European Union. EU legislation and similar legislation in 25 other countries limits the name feta to cheeses produced in the traditional way in mainland Greece and Lesbos Prefecture, which are made from sheep's milk, or from a mixture of sheep's and up to 30% of goat's milk from the same area.

Similar white brined cheeses are made traditionally in the Balkans, around the Black Sea, in West Asia, and more recently elsewhere. Outside the EU, the name feta is often used generically for these cheeses.

Generic term and production outside Greece
For many consumers, the word feta is a generic term for a white, crumbly cheese aged in brine. Production of the cheese first began in the Eastern Mediterranean and around the Black Sea. Over time, production expanded to countries including Denmark, France, Germany, Italy, the United Kingdom and the United States, often partly or wholly of cow's milk, and they are (or were) sometimes also called feta. In the United States, most cheese sold under the name feta is American and made from cows' milk.

Geographical Indication

Since 2002, feta has been a Protected Designation of Origin (PDO) product within the European Union. According to the relevant EU legislation (applicable within the EU and Northern Ireland), as well as similar UK legislation only those cheeses produced in a traditional way in particular areas of Greece, which are made from sheep's milk, or from a mixture of sheep's and up to 30% of goat's milk from the same area, can be called feta. Also in several other countries the term feta has since been protected. An overview is shown in the table below.

Description
The EU PDO for feta requires a maximum moisture of 56%, a minimum fat content in dry matter of 43%, and a pH that usually ranges from 4.4 to 4.6. Production of the EU PDO feta is traditionally categorized into firm and soft varieties. The firm variety is tangier and considered higher in quality. The soft variety is almost soft enough to be spreadable, mostly used in pies and sold at a cheaper price. Slicing feta produces some amount of trímma, "crumble", which is also used for pies (not being sellable, trímma is usually given away for free upon request).

High-quality feta should have a creamy texture when sampled, and aromas of ewe's milk, butter, and yoghurt. In the mouth it is tangy, slightly salty, and mildly sour, with a spicy finish that recalls pepper and ginger, as well as a hint of sweetness. According to the specification of the Geographical Indication, the biodiversity of the land coupled with the special breeds of sheep and goats used for milk is what gives feta cheese a specific aroma and flavor.

Production
Traditionally (and legally within the EU and other territories where it is protected), feta is produced using only whole sheep's milk, or a blend of sheep's and goat's milk (with a maximum of 30% goat's milk). The milk may be pasteurized or not, but most producers now use pasteurized milk. If pasteurized milk is used, a starter culture of micro-organisms is added to replace those naturally present in raw milk which are killed in pasteurization. These organisms are required for acidity and flavour development.

When the pasteurized milk has cooled to approximately 35 C, rennet is added and the casein is left to coagulate. The compacted curds are then chopped up and placed in a special mould or a cloth bag that allows the whey to drain. After several hours, the curd is firm enough to cut up and salt; salinity will eventually reach approximately 3%, when the salted curds are placed (depending on the producer and the area of Greece) in metal vessels or wooden barrels and allowed to infuse for several days.

After the dry-salting of the cheese is complete, aging or maturation in brine (a 7% salt in water solution) takes several weeks at room temperature and a further minimum of 2 months in a refrigerated high-humidity environment—as before, either in wooden barrels or metal vessels, depending on the producer (the more traditional barrel aging is said to impart a unique flavour). The containers are then shipped to supermarkets where the cheese is cut and sold directly from the container; alternatively blocks of standardized weight are packaged in sealed plastic cups with some brine.

Feta dries relatively quickly even when refrigerated; if stored for longer than a week, it should be kept in brine or lightly salted milk.

History
Cheese made from sheep and goat milk has been common in the Eastern Mediterranean since ancient times. In Bronze Age Canaan, cheese was perhaps among the salted foods shipped by sea in ceramic jars and so rennet-coagulated white cheeses similar to feta may have been shipped in brine, but there is no direct evidence for this. In Greece, the earliest documented reference to cheese production dates back to the 8th century BC and the technology used to make cheese from sheep-goat milk is similar to the technology used by Greek shepherds today to produce feta. In the Odyssey, Homer describes how Polyphemus makes cheese and dry-stores it in wicker racks, though he says nothing about brining, resulting perhaps, according to Paul S. Kindstedt, in a rinded cheese similar to modern pecorino and caprino rather than feta. On the other hand, E. M. Antifantakis and G. Moatsou state that Polyphemus' cheese was "undoubtedly the ancestor of modern Feta". Origins aside, cheese produced from sheep-goat milk was a common food in ancient Greece and an integral component of later Greek gastronomy.

The first unambiguous documentation of preserving cheese in brine appears in Cato the Elder's De Agri Cultura (2nd century BCE) though the practice was surely much older. It is also described in the 10th-century Geoponica. Feta cheese, specifically, is recorded by Psellos in the 11th century under the name prósphatos (Greek πρόσφατος 'recent, fresh'), and was produced by Cretans. In the late 15th century, an Italian visitor to Candia, Pietro Casola, describes the marketing of feta, as well as its storage in brine. Feta cheese, along with milk and sheep meat, is the principal source of income for shepherds in northwestern Greece.

The Greek word feta (φέτα) comes from the Italian fetta 'slice', which in turn is derived from the Latin offa 'morsel, piece'. The word feta became widespread as a name for the cheese only in the 19th century, probably referring to the cheese being cut to pack it in barrels.

Effect of certification as a geographical indication
Prior to Greece's pursuit of a PDO for its feta, there was long-standing production out of Greece in three member states: Germany, Denmark and France, and in certain countries (e.g. Denmark) feta was perceived as a generic term, while it was perceived as a designation of origin in others (e.g. Greece), with the centre of production and consumption taking place in Greece. Greece first requested the registration of Feta as a designation of origin in the EU in 1994, which was approved in 1996 by commission regulation (EC) No 1107/96 The decision was appealed to the Court of Justice of the European Union (CJEU) by Denmark, France and Germany, which annulled the decision as the Commission did not evaluate sufficiently whether or not Feta had become a generic term. After that decision, the European Commission reevaluated registering Feta as a PDO, taking into account production in other EU countries and re-registered feta as a PDO in Commission Regulation (EC) No 1829/2002. This decision was appealed again at CJEU by Denmark and Germany. In 2005, the CJEU upheld the Commission Regulation. It indicated that indeed the term was generic in some EU countries and that production also took place outside Greece, but that on the other hand the geographical region in Greece was well defined and that even non-Greek producers often appealed to the status of Feta as a Greek product through the choice of packaging.

Although the island of Cephalonia also traditionally produces feta, the island was left out of the definition of the protected designation of origin. While this does not play a role for consumers in Greece, dairies lose out in sales abroad because they do not produce real “Feta” and have to accept price reductions.

The European Commission gave other nations five years to find a new name for their feta cheese or stop production. Because of the decision by the European Union, Danish dairy company Arla Foods changed the name of its white cheese products to Apetina, which is also the name of an Arla food brand established in 1991. The British cheese Yorkshire Feta was renamed to Fine Fettle Yorkshire. When needed to describe an imitation feta, names such as "salad cheese" and "Greek-style cheese" are used.

The EU included feta in several Associations Agreements, Free Trade Agreements and agreements on the recognition of Geographical Indications, which led to the expansion of protection of the term "feta". Exporters from the EU to foreign markets outside the territories covered by these agreements are not subject to the European Commission rules. As such, the non-Greek EU cheese sold abroad is often labeled as feta.

In 2013, an agreement was reached with Canada (CETA) in which Canadian feta manufacturers retained their rights to continue producing feta while new entrants to the market would label the product "feta-style/type cheese". In other markets such as the United States, Australia, New Zealand and elsewhere, full generic usage of the term "feta" continues, and was one of several original name issues preventing the signing of an Australia–EU free trade deal.

Nutrition
Feta has significant amounts of calcium and phosphorus; however, feta is higher in water and thus lower in fat and calories than aged cheeses like Parmigiano-Reggiano or Cheddar. The cheese may contain beneficial probiotics.

Feta, as a sheep dairy product, contains up to 1.9% conjugated linoleic acid (CLA), which is about 0.8% of its fat content.

Feta cheese is very high in salt, at over 400 mg sodium per 100 calories.

Similar cheeses

Similar cheeses can be found in other countries, such as:

 * Albania (Urdha or djathë i bardhë, lit. 'white cheese')
 * Armenia (Չանախ chanakh - cheese made in a chan, a type of crock)
 * Azerbaijan (ağ pendir, lit. 'white cheese')
 * Bosnia (Travnički/Vlašićki sir, lit. "cheese from Vlašić/Travnik")
 * Bulgaria (бяло сирене, bjalo sirene, lit. "white cheese")
 * Canada (feta style cheese, or simply feta for those companies producing the cheese prior to October 2013)
 * Cyprus (χαλίτζια, halitzia)
 * Czech Republic (balkánský sýr, lit. "Balkan cheese")
 * Egypt (domiati)
 * Finland (salaattijuusto, "salad cheese")
 * Georgia (ყველი, kveli, lit. "cheese")
 * Germany (Schafskäse, "sheep cheese")
 * Hungary (juhturo)
 * Iran (Lighvan cheese; پنیر لیقوان panīr-e līghvān)
 * Israel (gvinat rosh hanikra, lit. "Rosh Hanikra cheese", sometimes called abroad 'Israeli feta'.)
 * Italy (casu 'e fitta Sardinia)
 * Lebanon (gibneh bulgharieh, lit. "Bulgarian cheese")
 * North Macedonia (сирење, sirenje)
 * Palestine and Jordan (Nabulsi cheese; جبنة نابلسية, and Akkawi; عكاوي)
 * Romania (brânză telemea)
 * Russia (брынза, brynza)
 * Serbia (сир, sir as a common name; сирење, sirenje in South, including Kosovo Serb; and brinza in north and east Serbia within Slovak and Aromanian populations)
 * Slovakia (bryndza and Balkánsky syr, lit. "Balkan cheese")
 * Spain (Queso de Burgos, lit. "Burgos cheese")
 * Sudan (gibna beyda, lit. "white cheese")
 * Turkey (beyaz peynir, lit. "white cheese")
 * Ukraine (бринза, brynza)
 * United Kingdom ("salad cheese")

title: Feta


text:
Christine Hamilton

Mary Christine Hamilton (née Holman; born 10 November 1949) is an English media personality and author. She is married to Neil Hamilton, the former Conservative Member of Parliament (MP) for Tatton.

Hamilton and her husband have become prominent supporters of the UK Independence Party (UKIP), with Neil standing for a local council seat in the 2014 local elections. Neil Hamilton's application to become a European Parliamentary candidate for UKIP was rejected in 2013, though he had been elected to UKIP's National Executive Committee in 2011.

Early life
Hamilton's father was a GP in Ringwood, Hampshire, and she grew up in the New Forest area. She attended Wentworth College, an independent boarding school for girls in Bournemouth and a co-educational Grammar School in Christchurch, Hampshire. She then studied sociology at the University of York and first met Neil Hamilton when they both attended a student political conference. In 2006, they released a song coinciding with the World Cup, "England Are Jolly Dee".

MP's secretary
Hamilton spent many years working as secretary to various Conservative MPs, first Wilfred Proudfoot MP for Brighouse and Spenborough, then Gerald Nabarro, MP for South Worcestershire. She stood behind Nabarro as he spoke on the steps of Winchester Court after being cleared on appeal of a motoring offence. Hamilton worked as her husband's secretary following their 1983 marriage. Neil Hamilton eventually reached the post of Minister for Corporate Affairs between 1992 and 1994 in Prime Minister John Major's government. Neil Hamilton became embroiled in the Cash-for-questions affair, and the former BBC broadcaster Martin Bell stood against him for the Tatton seat at the 1997 general election. Bell campaigned as an ‘anti-sleaze’ candidate, and Christine Hamilton confronted him during a televised press conference on Knutsford Heath, which brought her to public prominence. Hamilton later described the confrontation with Bell as "...the making of me." The journalist John Sweeney later published Purple Homicide, an account of the campaign for the Tatton seat. Neil Hamilton's later failure in a libel case against the Egyptian businessman, Mohamed Al-Fayed, would lead to her husband's bankruptcy. Their home in Nether Alderley, Cheshire was sold to the market for £1.25 million.

Entertainment personality
After Hamilton's electoral defeat, Christine and her husband appeared together on the satirical BBC quiz show Have I Got News for You, on 9 May 1997, an appearance that established her as a chat-show personality and she subsequently appeared on programmes including her own Christine Hamilton Show on BBC Choice where she interviewed celebrities who suffered some form of adversity, including Jonathan Aitken, James Hewitt, Bernard Manning, Ivana Trump, Paul Merson and John Fashanu. The Hamiltons were the subjects of an episode of Louis Theroux's 2001 documentary series When Louis Met....

Hamilton has described herself as a "media butterfly" and has appeared on a variety of television shows since her husband's electoral defeat. Hamilton came third in the first series of the reality television programme, I'm a Celebrity...Get Me Out of Here! in 2002, and reached the final of Celebrity Masterchef in 2010. Hamilton appeared on Have I Got News for You in 2002 and taunted presenter Angus Deayton over recent tabloid revelations about his personal life.

In the theatre, Hamilton has appeared in pantomime in Jack and the Beanstalk at the Yvonne Arnaud Theatre, Guildford in 2002, as the Fairy Godmother in Cinderella at the Kettering Lighthouse Theatre in 2011 and has taken the role of the narrator for The Rocky Horror Show musical. Hamilton toured her one-woman show, Share an Evening with Christine Hamilton, in 2003, and has appeared several times in Eve Ensler's play The Vagina Monologues, including its 2005 West End run at Wyndhams Theatre, where she appeared alongside Jenny Eclair and Heather Small. The Hamiltons appeared at the Edinburgh Festival in 2006 with their show, Lunch with the Hamiltons, at the Pleasance Dome in 2006.

Hamilton was the face of 'British Sausage Week' in 2005 and the judge of 'Mr Gay Torbay' in 2009. Hamilton legally changed her name by deed poll to 'Mrs British Battleaxe' in February 2009 as a promotion for an online deed service company. She later regretted the decision.

Media commentator, presenter and writer
Hamilton has appeared on numerous topical television programmes including GMTV, Loose Women, This Week, The Alan Titchmarsh Show, This Morning and The Wright Stuff. Hamilton has also been a dictionary corner guest on Countdown.

Hamilton also interviewed successful women in business for the digital channel Simply Money, has presented programmes on Sky Digital's Destination Lunch, and stood in for Gloria Hunniford and Fern Britton on Open House and This Morning.

As a writer Hamilton published The Book of British Battleaxes in 1999, and an autobiography, For Better For Worse: Her Own Story, in 2005. Hamilton has also written columns for Western Daily Press and the gay magazine Refresh.

False allegation
Along with her husband, she was arrested in May 2001 by police investigating an alleged rape that was found to be false. Their accuser, Nadine Milroy-Sloan, was charged with attempting to pervert the course of justice, and in 2002 sentenced to 3 years imprisonment for making the false accusations.

title: Christine Hamilton


text:
List of cheeses

This is a list of cheeses by place of origin. Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is normally formed from adding annatto. While most current varieties of cheese may be traced to a particular locale, or culture, within a single country, some have a more diffuse origin, and cannot be considered to have originated in a particular place, but are associated with a whole region, such as queso blanco in Latin America. Cheese is an ancient food whose origins predate recorded history. There is no conclusive evidence indicating where cheesemaking originated, either in Europe, Central Asia or the Middle East, but the practice had spread within Europe prior to Roman times and, according to Pliny the Elder, had become a sophisticated enterprise by the time the Roman Empire came into existence. In this list, types of cheeses are included; brand names are only included if they apply to a distinct variety of cheese.

China
The dominant Han Chinese culture is not dairy-centric, in part due to low rates of lactase persistence. However, some indigenous sociolinguistic groups in regions of the country, such as Inner Mongolia, Tibet and Yunnan, have strong cheese traditions.

Mongolia
There are two types of Mongolian cheese (бяслаг). They are similar in taste and are like a cross between mozzarella and an unsalted feta cheese.
 * түүхий сүүний – this is a creamy version of Mongolian cheese made by boiling the milk and keeping the cream top.
 * болсон сүүний – this is similar but is made without the cream.

Germany
Germany's cheese production accounts for approximately one-third of all European-produced cheeses.

Lithuania

 * Džiugas

Netherlands
The Netherlands is one of the major cheese producing countries of Europe, with a tradition of cheesemaking as shown by the Dutch cheese markets.

Poland
The history of cheesemaking in Poland goes back to 5500 BC, when cheese similar to mozzarella was produced in Neolithic times in Kujawy (north-central Poland).

Poland is the 7th largest cheese producer in the world and has the 18th highest cheese consumption.

Marek Kosmulski described over 600 types of Polish cheeses manufactured between 1948 and 2019.

Russia

 * Altaysky – a fairly dry hard cheese, similar to Swiss cheese, originating in the Altai region
 * Chyorny Altai – a hard cheese similar to cheddar
 * Danilovsky
 * Dorogobuzhsky – a soft cheese from western Russia
 * Dorozhny
 * Golandsky
 * Gornoaltaysky – a hard, crumbly cheese
 * Kostromskoy (cheese)
 * Moale
 * Moskovsky – a hard cow's milk cheese, also similar to Swiss
 * Medynsky
 * Omichka – a slightly sweet, soft processed cheese made of cow's milk
 * Pikantny
 * Poshekhonsky (cheese) – a hard cow's milk cheese
 * Russian cheese (Rossiysky) – similar to German Tilsiter
 * Sovetsky (cheese)
 * Uglichsky – a hard cheese made of cow's milk
 * Yaroslavsky – a hard cow's milk cheese, usually produced in rounds; with a slightly sour taste
 * Zakusochny – a soft blue cow's milk cheese

Serbia

 * Sremski
 * Zlatarski PDO
 * Sjenički
 * Svrljiški Belmuz
 * Krivovirski Kačkavalj
 * Homoljski ovčiji (Homolje sheep cheese)
 * Homoljski kozji (Homolje goat cheese)
 * Homoljski kravlji (Homolje cow cheese)
 * Pirotski Kačkavalj
 * Lužnička Vurda
 * Užički Kajmak
 * Čačanski Kajmak
 * Čačanski Sir

Slovenia

 * Bohinc Jože
 * Nanoški
 * Planinski

Switzerland
Switzerland is home to over 450 varieties of cheese. Cows milk is used in about 99 percent of the cheeses produced. The remaining share is made up of sheep milk and goat milk.

United Kingdom
The British Cheese Board states that there are over 700 named British cheeses produced in the UK.

Levant
The Levant is a geographical region east of the Mediterranean Sea which includes the countries of Syria, Lebanon, Israel, Jordan, Palestine and sometimes it includes Cyprus and the Turkish province of Hatay

Other
Some types of cheese were either developed in various locales independently (usually as un-aged products from the beginning stages of dairy processing and cheesemaking), or are not actually cheese products. Examples include:

Unsorted

 * Tresse cheese
 * Big woods blue
 * Morcella

Articles by country

 * List of American cheeses
 * List of British cheeses
 * List of Cornish cheeses
 * List of Dutch cheeses
 * List of English cheeses
 * List of French cheeses
 * List of German cheeses
 * List of Irish cheeses
 * List of Italian cheeses
 * List of Polish cheeses
 * List of Spanish cheeses
 * List of Swiss cheeses
 * List of Swiss cheeses

Protected cheeses

 * List of European cheeses with protected geographical status
 * List of French Protected Designations of Origin cheeses
 * List of Greek Protected Designations of Origin cheeses
 * List of Italian DOP cheeses
 * List of Portuguese cheeses with protected status

title: List of cheeses


text:
Brooksville

Brooksville is the name of several places in the United States:
 * Brooksville, Blount County, Alabama
 * Brooksville, Morgan County, Alabama
 * Brooksville, Florida
 * Brooksville Army Airfield, named after the Florida town
 * Brooksville, Georgia
 * Brooksville, Kentucky
 * Brooksville Independent-Graded School District, named after the Kentucky town
 * Brooksville, Maine
 * Brooksville, Mississippi
 * Brooksville, Oklahoma
 * Brooksville, West Virginia, an unincorporated community also known as Bigbend, West Virginia

title: Brooksville


text:
Environment of China

The environment of China comprises diverse biotas, climates, and geologies. Rapid industrialization, population growth, and lax environmental oversight have caused many environmental issues and large-scale pollution.

Environmental issues

Rapid industrialization, population growth, and lax environmental oversight have caused many environmental issues, such as large-scale pollution in China. As of 2013, Beijing, which lies in a topographic bowl, has significant industry, and heats with coal, is subject to air inversions resulting in extremely high levels of pollution in winter months.

In January 2013, fine airborne particulates that pose the largest health risks, rose as high as 993 micrograms per cubic meter in Beijing, compared with World Health Organization guidelines of no more than 25. The World Bank estimates that 16 of the world's most-polluted cities are located in China.

According to Jared Diamond, the six main categories of environmental problems of China are: air pollution, water problems, soil problems, habitat destruction, biodiversity loss and mega projects. Diamond also states that, "China is noted for the frequency, number, extent, and damage of its natural disasters".

Many of the Chinese citizens started to wonder if air pollution is the cause of the increase of lung cancer. This question began to rise because the citizens in China must constantly wear face masks to avoid breathing in the hazardous particles from their polluted skies. Some experts agree that it is the reason, but others say there isn't enough evidence. Wang Ning, deputy director of the Beijing Office for Prevention and Control, says he has seen a rise in a certain cancer called adenicarcinoma, which is a mucus that is seen as a side effect from pollution. China's lung cancer rate is 32% of the entire world's lung cancer patients. Meanwhile, as lung cancer increases, gastric, esophageal, and cervical cancer have all decreased in China.

title: Environment of China


text:
Talk:List of cheeses

Old Amsterdam
Old Amsterdam is a brand of aged Gouda Cheese. So i think it should not be listed as a sort of cheese. http://www.westlandkaasexport.com/index.php?action=view&cat_id=4 —Preceding unsigned comment added by 212.238.222.196 (talk) 12:27, 16 June 2009 (UTC)

How many different kinds of cheeses are in the list. says there are 1777 kinds of cheese, but I suspect there are many more than that.Alkmy (talk) 02:00, 6 October 2016 (UTC)Alkmy

List of cheeses
"Chinko Shigoto" in the Japanese cheeses seems kind of odd. Literally translated, this might mean "penis work cheese". Maybe some cross-language vandalism? Does anybody have a source for this?

Shouldn't it be "List of cheeses"? Deb 17:42 26 Jul 2003 (UTC)

 * yup. done -- Tarquin 20:54 26 Jul 2003 (UTC)

I wonder if this could be an alphabetical list... --btbvector 17:18, 10 Oct 2004 (UTC)
 * It is supposed to be countries alphabetical with region and cheeses alphabetical within country. I notice a couple errors which I will fix. Do you mean a single list regardless of countries? That sounds ok as an addition. Rmhermen 19:22, Oct 10, 2004 (UTC)
 * Yes, I think it would be a good addition. --btbvector 17:37, 11 Oct 2004 (UTC)

Did you say "list of cheeses"? :)

>> The addition of 'pimmelkaese' looks like a prank to me.

Pimmelkaese is definitely a prank. Pimmel is Dutch for penis and the whole word refers to the white stuff that can form around the penis due to poor hygiene. The literal translation is "penis cheese" but I would definitely not list it as a sort of cheese.

132.229.27.150 12:23, 26 June 2007 (UTC) — Preceding unsigned comment added by IP address (talk)

I'd like to add a cheese. However, I am using a Mac and it doesn't seem to allow the addition of photos. It's called;

Lorraine Swiss. It is a swiss like white cheese with intense numbers of holes. It is more mild and creamy than Swiss. It works well in quiches, cold cut sandwiches, and omelets. It also seems to only be found in Illinois and Missouri and sold under a variety of brand names. — Preceding unsigned comment added by JFunck (talk • contribs) 03:19, 27 February 2015 (UTC)
 * See Uploading images to learn how to add images. Rmhermen (talk) 22:03, 27 February 2015 (UTC)

Categorising this page...
... I notice that cheese.com has a list of cheeses. They have several categorisations... I wonder if we could do something like this? - Ta bu shi da yu 00:36, 23 October 2005 (UTC)
 * We already have the equivalent of their alphabetical listing and the listing by countries. Rmhermen 02:33, 24 October 2005 (UTC)
 * Incidently, there are cheeses on this page that aren't listed here... - Ta bu shi da yu 00:38, 23 October 2005 (UTC)

Further Categorization
It ought to be noted that authorship of some of these cheeses can be disputed, particularly the fact that Turkey has been ignored. Depending on who you ask, Feta is home to both Greece and Turkey (whose regions have only relatively recently been separated historically etc.). This is not limited to Feta btw. Since Cyprus was included w/ Greece, I think we should also include Turkey. Kingerik 18:38, 4 November 2005 (UTC) (hehehe, cheeses have authors:))

Why is Cheddar cheese under the list of American cheeses when it clearly states in the Cheddar cheese page that it is from England?

This should be sorted by production, not alphabetically
I believe this list should be sorted by cheese production in descending order. Countries that produce alot of cheese, like England, U.S., France, Italy, etc., should be listed on top, though the list of cheeses within each country can be kept alphabetical. But listing countries alphabetically is not useful in my opinion. Thoughts? CGameProgrammer 19:37, 15 February 2007 (UTC)

Questionable Contribution by 57.67.177.33
The addition of 'pimmelkaese' looks like a prank to me.

Chinko Shigoto cheese
I have moved the following entry, after noting the anonymous concern raised above. —Ian Spackman 04:18, 13 May 2007 (UTC)
 * Chinko Shigoto cheese from Sapporo, a soft crumbly cheese flavoured with ghi or katinga

Xanadu Cheese
I have removed the entry for Xanadu cheese. Further info on this hoax may be found at the link below.

http://www.adityabansod.net/things/xanadu.asp —Preceding unsigned comment added by 72.64.10.115 (talk) 17:14, 1 October 2007 (UTC)

Belgian Cheeses
The government supported site http://www.kazenvanbijons.be/BENL/site/cheese-overview.aspx?K=3&I=1 lists 76 cheeses. Admittedly many of them are varieties of the same cheese, even so it seems to me that quite a few are missing from the list of Belgian Cheeses Everybody got to be somewhere! (talk) 23:59, 22 September 2008 (UTC)

iffy contents.
this article looks like it has much to rework. —Preceding unsigned comment added by 98.203.165.192 (talk) 17:03, 28 April 2009 (UTC)
 * It is only a list with links to articles on each cheese. Do you question the authenticity or the completeness? Rmhermen (talk) 16:15, 1 May 2009 (UTC)

I question the entry "Queso Peter Anderson" Can anyone enlighten me about that? — Preceding unsigned comment added by Hubby2debbie (talk • contribs) 20:46, 22 July 2013 (UTC)
 * Removed - that appears to be vandalism from January 2011. Good catch. Rmhermen (talk) 21:42, 22 July 2013 (UTC)

Sorry for not signing in, but I have trouble with recovering my password (it's been ages since I last edited any pages); anyway, the list is, indeed, quite iffy. For instance, besides being really incomplete, many of the listings also have incorrect info on them (one notable example being the listing for Graviera, the Greek variation on Gruyère, which, as a matter of fact, is also made out of **cow's** milk — so that's a pretty notable mistake, considering how emphatic the listing is about that). — Preceding unsigned comment added by 2A02:587:CC2C:700:4CB5:D114:11CD:A68 (talk) 21:33, 22 April 2018 (UTC)
 * The linked article also notes it is made of sheep's milk but not one variant made of cow's milk. I don't think there is any error here. Rmhermen (talk) 03:27, 23 April 2018 (UTC)

Australian cheeses
The wikipedia entry for cheeses of the world links only one cheese from Australia and it links a commercial brand name.

Although Australia has not developed original cheese styles or production techniques, the Country now produces some first rate produce using established cheese production techniques to create local versions of many of the great cheese styles of the world. Australia now produces over 100 styles of cheese with 60% produced destined for overseas markets contribuing $AUS 3.25 billion in 2001/2 and grwoing annually.

www.australiancheese.org/production.aspx

There are still 'regulation' issues around the importation of raw milk cheeses from around the globe, so Australian cheesemakers are experimenting and developing their own vintages. which are beginning to be competitive in world cheese shows.

http://www.foodmag.com.au/news/top-world-honours-for-australian-cheese

For more detail on Australian cheeses, the following website has links to Australian cheese production by cheese makers and not mass-produced product by multi-national corporations.

Cheese by countries: Australia

http://www.cheese.com/countrystep2.asp?Country=Australia * Blue Vein (Australian) * Bocconcini (Australian) * Cottage Cheese (Australian) * Feta (Australian) * Gippsland Blue * Grabetto * Halloumy (Australian) * Heidi Gruyere * Jindi Brie * Kervella Affine * King Island Cape Wickham Brie * King River Gold * Mascarpone (Australian) * Meredith Blue * Mozzarella (Australian) * Neufchatel (Australian) * Polkolbin —Preceding unsigned comment added by Ccroke01 (talk • contribs) 05:12, 13 June 2010 (UTC)
 * I believe the article is looking for varieties of cheese ie. something uniquely Australian. Doesn't matter if there's an indie cheese-maker somewhere producing brie or cheddar. 124.168.135.58 (talk) 16:02, 30 August 2011 (UTC)

Table format
I would like to convert the list into table format and add zillions of pictures, like these:
 * List of breads
 * List of cakes
 * List of cookies
 * List of sandwiches
 * List of pies, tarts and flans
 * List of puddings

Objections?

Anna Frodesiak (talk) 04:07, 19 April 2012 (UTC)

I'm really itching to do this. With 84 watchers, I gather few object. I will start tomorrow, I think, hoping nobody will freak and revert my work. Suggestions for column titles would be good. :) Anna Frodesiak (talk) 09:11, 19 April 2012 (UTC)
 * I think it should be ok. The only possible issue I see is that some countries (France, I think) have separate lists. Rmhermen (talk) 12:34, 19 April 2012 (UTC)
 * France, Italy, Spain, Switzerland, UK and Mexico. Rmhermen (talk) 12:36, 19 April 2012 (UTC)

 * Indeed. A bit of a fly in the ointment, but perhaps they could go in a see also section. Anna Frodesiak (talk) 12:42, 19 April 2012 (UTC)

 * Issues

I'm encountering stuff like this (both redirect to same article):

I'm also found this strange thing: Urdǎ vs Urdă. Almost the same, but the accent is slightly different.

I don't know how to handle it. It is two names going to the same article. The old list format had an advantage this way. Plus it had convenient mains.

I only put an hour into this, so it's no big loss to revert to the old format. It's a bit of a can of worms. What do you think? Anna Frodesiak (talk) 01:56, 20 April 2012 (UTC)

Please give me some guidance. The time to revert to the old format will expire. I still don't know what to do. There is an advantage to this format though, in that we will dig up new images that don't even appear in the articles. Plus cleanup. Plus the lovely sortability which has many benefits. But, I don't know how to handle the duplicates. Anna Frodesiak (talk) 23:26, 20 April 2012 (UTC)

2013 updates

 * While this is a dated thread at this time, I'm chiming in a preference to retain the list as it is sorted by country, rather than becoming one super long table list. One reason is that a very long table sorted alphabetically by cheese name will have to repeat country names repeatedly throughout the article, which is repetitive. Another reason is that one long table won't leave any space for general descriptions by country or for hatnotes to other articles and topics. It's also useful for people that may be only interested about cheeses from a particular country.

 * Check out the format I've started at List of cheeses. This seems functional; any suggestions are appreciated, along with assistance in performing the table conversions. Northamerica1000(talk) 09:11, 7 May 2013 (UTC)

I too am totally preferring list by country. I think I actually tried one long list for cheeses somewhere and gave up in regret. Some tables are just too big. Cheers, Anna Frodesiak (talk) 01:25, 9 May 2013 (UTC)

Beast cheese
From South Africa. Real or not real? Rmhermen (talk) 16:34, 3 August 2012 (UTC)

May 7 "Cleanup"
I improved the List of American cheeses, so we dont need any names in this list for the US. two lists means they will get out of synch. best to have them fixed in the other list.Mercurywoodrose (talk) 03:16, 7 May 2013 (UTC)
 * other cleanup issues:

 * remove all redlinks around names, not necessary, and remove those without references. (first perform a search for the term, or the nation and "cheese", for any reference to it or a similar word)
 * remove all partial lists by country here if a stand alone list already exists elsewhere, such as List of French cheeses, per my comments above.
 * remove duplicates, and place cheeses in a region if there is no clear country of origin, such as labneh or feta.
 * remove alternate names/redirects, place all such names on one line, for the most common name/country, or alternately, place the names w/out links in each country, but refer to the first appearance, as in "Foo, also known as Fnoo, cheese of Fnooville" or "Foo, also known as Fnoo, see section for Fnooville"
 * remove links to cuisine of a country, unless that article has a subsection or significant commentary on cheese.
 * I have added images so the right hand side is crammed with them, 1 per nation to be fair. France may nuke us for this action, which we deserve for Velveeta anyway.Mercurywoodrose (talk) 07:16, 7 May 2013 (UTC)
 * I've began the process of adding tables to the article. Northamerica1000(talk) 17:34, 7 May 2013 (UTC)

 * well, yes, tables are a fantastic addition. im no good at them. keep calm and carry the cheese.Mercurywoodrose (talk) 01:59, 8 May 2013 (UTC)
 * I cleaned up the list of New Zealand cheeses. They were all brand names. Wedgeline (talk) 06:22, 8 May 2013 (UTC)
 * Please do not remove red links - they are good for the encyclopedia builder and the reader. Lists are not categories, they easily include articles yet to be (redlinks). Rmhermen (talk) 06:07, 10 May 2013 (UTC)
 * I have no problem with redlinks. The problem is that for stand-alone list articles at Wikipedia, EACH item on the list MUST either have an associated article/article subsection to link to, OR at least 1 reliable, third party reference showing that the item is notable (and thus, real as well). This list has a lot of names of cheese, with descriptions, but no references and no associated article. none of that information is thus referenced or verifiable. I could easily add "Huarache" to the Mexican cheese list, give a description, and no one would notice its made up if we didnt require references. For this list to become a Featured List, each name will need a reference or its own article. Cheese names without that can be placed here, for discussion, or placed on the various lists of requested articles.Mercurywoodrose (talk) 16:31, 10 May 2013 (UTC)
 * An editor removed my hidden text requesting that unsourced information not be added, with a snarky comment "who are you, the cheese police". no, im not the cheese police. i am a wikipedia editor, applying wikipedia principles to a wikipedia article. This is a standard technique for improving stand alone lists. I wont edit war, but this problem is my only reason to edit here at this point, so i am done helping this list. Its going in a direction which i cannot accept, which is against long standing policy for stand alone lists. Someone else can do this besides me, if they want.Mercurywoodrose (talk) 21:25, 12 May 2013 (UTC)
 * The fact is the Featured list process has rules which differ from the general MOS. That doesn't mean that is the only way to make a list. Rmhermen (talk) 18:19, 4 June 2013 (UTC)

Cheese-like food in Myanmar
Govt to provide technology, training to small-scale dairies. The main dairy products made in Myanmar are raw milk, milk curds, dried milk and condensed milk. What is this dairy product called in Burmese? Komitsuki (talk) 13:52, 4 June 2013 (UTC)

Cheese platter
Why does Cheese platter redirect to this article? Tad Lincoln (talk) 02:52, 23 October 2014 (UTC)

"Limbuger cheese" is only a thing in the US.
Don't stick "Limburger" cheese in Belgium's list to make it somehow look like the name has a heritage beyond the US. Herve for example is limburgse stinkkaas and is already listed above. There is no "Limburger Cheese" being sold in Belgium. Nor has there ever been. It can have "When dutch speaking people from Holland And Belgium moved to the United States they started making the cheese they were used to making. It got labeled as being "Limburger" cheese when being sold in the united states." Article is going to be edited post 11-10-2015 (month from now) with corresponding citations. Valid reasons not to should be given by then. 83.101.79.65 (talk) 05:28, 11 September 2015 (UTC)
 * It may be true that Limburger is not used as a name for a cheese in Belgium; however, your claim is incorrect in that it is called Limburger outside the U.S. and was brought there by Germans, not Dutch or Belgians. Herve is a Limburger-cheese, that is one made with B. Linens bacteria. Rmhermen (talk) 13:35, 12 September 2015 (UTC)

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Macedonia
Someome has vandalised the Europe wntry for Macedonia and changed it to FYROM. There is a definitive wikipedia naming convention that this breaches:https://en.wikipedia.org/wiki/Wikipedia:Naming_conventions_(Macedonia)

I would change it myself but I don't know how to aphabetically reorder it. — Preceding unsigned comment added by 120.17.204.2 (talk) 07:54, 23 December 2015 (UTC)

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Cuku, cheese in Hausa land
For African cheeses, there is cuku (the "c" is soft, like in church). More information available here - https://www.ajol.info/index.php/nifoj/article/view/262719#:~:text=The%20study%20investigated%20consumers'%20knowledge%20and%20evaluated,was%20used%20to%20investigate%20consumers'%20knowledge%20and 105.112.73.165 (talk) 14:18, 8 May 2024 (UTC)

title: Talk:List of cheeses


text:
Benson

Benson may refer to:

Canada

 * Rural Municipality of Benson No. 35, Saskatchewan; rural municipality
 * Benson, Saskatchewan; hamlet

United Kingdom

 * Benson, Oxfordshire

United States

 * Benson, Arizona
 * Benson (Amtrak station) in Benson, Arizona
 * Benson, Illinois
 * Benson, Louisiana
 * Benson, Harford County, Maryland
 * Benson, Howard County, Maryland
 * Benson, Michigan
 * Benson, Minnesota
 * Benson, Nebraska, a neighborhood in Omaha, Nebraska
 * Benson, New York
 * Benson, North Carolina
 * Benson, Pennsylvania
 * Benson, Utah
 * Benson, Vermont, a New England town
 * Benson (CDP), Vermont, the main village in the town
 * Benson, Wisconsin
 * Benson County, North Dakota
 * Benson Lake, a lake in California
 * Benson Township, Minnesota

Education

 * Benson High School (disambiguation)
 * Benson Idahosa University, a private Christian university in Benin City, Nigeria
 * Benson Polytechnic High School, a public high school in Portland, Oregon
 * Florence C. Benson Elementary School, a historic school building for African-American students, Columbia, South Carolina
 * J.E. Benson Public School, a former elementary school in Windsor, Ontario, Canada
 * James Benson Dudley High School, Greensboro, North Carolina
 * Mount Benson Elementary School (Nanaimo), a public elementary school in Nanaimo, British Columbia
 * Roanoke-Benson High School, a comprehensive high school located at 208 West High Street, in Roanoke, Illinois
 * Omaha Benson High School Magnet, Benson, Nebraska

Structures

 * Benson (Amtrak station), in Benson, Arizona
 * Benson Block, listed on the National Register of Historic Places in Wapello County, Iowa
 * Benson Building (Ottumwa, Iowa), listed on the National Register of Historic Places in Wapello County, Iowa
 * Benson Hotel, in Portland, Oregon
 * Benson House (disambiguation)
 * Benson Tower (disambiguation)
 * Benson Water Tower, water tower located on Clayton Street in Benson, Illinois

Media and entertainment

 * Benson (TV series), an     American sitcom (1979–1986)
 * "Benson, Arizona", the opening and closing theme song for the John Carpenter film Dark Star

Litigation

 * Baker v. Nelson, a 1971 Minnesota Supreme Court ruling that a state law limiting marriage to persons of the opposite sex did not violate the U.S. Constitution
 * Benson v SA Mutual Life, a 1985 case in South African contract law, particularly in the area of claims for specific performance
 * Crowell v. Benson, a 1932 United States Supreme Court case that approved the adjudication of private rights by an administrative agency, not an Article III court
 * Gottschalk v. Benson, a 1972 United States Supreme Court case on the patentability of computer software or algorithms
 * Pharaoh v. Benson (Montauk Point land claim), three lawsuits brought by Chief Wyandank Pharaoh, nephew of the Stephen Talkhouse

Military

 * Benson-class destroyer, World War II-era U.S. Navy ship class
 * RAF Benson, Royal Air Force station near Benson, Oxfordshire, England

People

 * Benson (given name)
 * Benson (surname)

Products, companies, and brands

 * Benson & Hedges, British brand of cigarettes
 * Benson International, American custom trailer and body business belonging to International Industries
 * Benson Records, American record label (1902–2001)
 * Kleinwort Benson, former merchant bank based in London, sometimes known as Bensons

Others

 * Benson
 * Benson (fish), the largest common carp caught in Britain
 * Benson Medal, awarded by the Royal Society of Literature
 * Benson Syndicate, an American 19th-century organized crime group
 * Benson's syndrome, a disease also known as posterior cortical atrophy

title: Benson


text:
Talk:Family tree of the Greek gods

Dione daughter of Epimetheus?
I know Hesiod makes Dione, the mother of Aphrodite, an Oceanid, and pseudo-Apollodorus makes her a first generation Titan, and that there's a Dione who's the daughter of Atlas (but not the mother of Aphrodite) but were does the tradition of Dione, mother of Aphrodite and consort of Zeus as the daughter of Epimetheus come from? Deiadameian (talk) 22:56, 29 November 2021 (UTC)

 * As you pointed out, the different versions are:
 * Hesiod – daughter of Oceanus and Tethys.
 * Bibliotheca – daughter of Gaia and Uranus and mother of Aphrodite
 * Homer – mother of Aphrodite
 * Hyginus – mother by Zeus of Aphrodite and the child of Earth and Aether
 * A few secondary sources: Hard, p. 80; Gantz, p. 12; Grimal, s.v. Dione, p. 138; Tripp, s.v. Dione, p. 203; Smith, s.v. Dione.
 * There is also the Dione that is the daughter of Atlas and the wife of Tantalus, the Nereid Dione, and apparently she's also mentioned by Pherecydes.
 * Nowhere in any of these sources is Epimetheus mentioned, so (as far I can tell) this is simply erroneous. Even if there is a version somewhere in which Dione is daughter of Epimetheus, it wouldn't be correct to have it displayed here, as this chart should represent the most widely accepted account of their parentage, children, etc.
 * As Hesiod is followed throughout much of this chart, and his version is usually taken before that in the Bibliotheca and in Hyginus, I think Dione ought to be changed here so she's a daughter of Oceanus and Tethys. This will require a bit of fiddling about, but, if what I've said is agreeable, I'll see if I can do it.
 * — Dave12121212 [talk] 01:22, 2 December 2021 (UTC)

 * Yeah I agree. Deiadameian (talk) 04:02, 2 December 2021 (UTC)

This is not arranged as a family tree.
This is not arranged as a family tree. Ocobrinyc (talk) 13:01, 4 December 2022 (UTC)

 * What do you mean? Deiadameian (talk) 10:27, 1 February 2023 (UTC)

Psyche & Hedone
they forgot Psyche, goddess of the human soul and wife of Eros, and Hedone, goddess of plesure and dauter of Psyche. along with Cyrene and Aristaios Ryan LeBrun (talk) 15:20, 8 March 2024 (UTC)

 * and what about posidens kid? Ryan LeBrun (talk) 18:43, 8 March 2024 (UTC)

PDF
The tree is cut off in the pdf format. Ryan LeBrun (talk) 19:31, 9 March 2024 (UTC)

Dionysus?
There is no Dionysus 196.12.150.130 (talk) 05:06, 29 April 2024 (UTC)

Semi-protected edit request on 5 July 2024
add Hercules to family tree as he is the son of Zeus but his name is not there under the kids of Zeus 173.72.3.91 (talk) 18:47, 5 July 2024 (UTC)
 * It is present as Heracles. Hyphenation Expert (talk) 19:13, 5 July 2024 (UTC)

title: Talk:Family tree of the Greek gods