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This article is written in American English, which has its own spelling conventions (color, defense, traveled) and some terms that are used in it may be different or absent from other varieties of English. According to the relevant style guide, this should not be changed without broad consensus.

Much as I like Tillamook, it doesn't deserve a separate entry for just its cheddar; besides, the link just pointed to the general cheddar page. Besides, would we then have to start putting a separate link for every other Tillamook-made cheese on the list? Or a separate link for any other company's version of a cheese? So I removed it. If there's something truly unique about Tillamook's cheese (aside from the fact that it's tasty), feel free to reinstate the link. —Preceding unsigned comment added by Parkerss ( talk • contribs)

This page needs a much more extensive list or a link to a page of specifically artisan american cheeses such as
Maytag blue
dry vela jack
humbolt fog
Point reyes blue —Preceding unsigned comment added by 24.5.77.227 ( talk • contribs)

Is there any reason that the list of American cheeses is separate from the global list of cheeses? The US by no means has the longest record of cheeses, and unlike the British list, American cheeses need not fall under multiple branches of categorization. It seems to me like a needless link from the the global "cheese list" page. Why not move the information from this page to List of cheeses? oobug ^talk/ _contrib 19:28, 6 December 2007 (UTC) reply

Also, many of these cheeses are NOT AMERICAN. Cheddar, Ricotta, etc. etc. 216.196.203.236 ( talk) 03:44, 16 April 2009 (UTC) reply

• On the contrary. There are probably hundreds to thousands of cheeses made in America that aren't listed here. Like that list of British cheeses, most of them are relatively unknown outside of the region where they are made. 71.13.147.17 ( talk) 17:36, 5 January 2011 (UTC) reply

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