Comment Contrast within the cheese is weak, and the chesse isn't well detached from background. Although QI properties aren't requried here, I don't feel like promoting this image. --Ikar.us (talk) 00:13, 4 July 2010 (UTC)[reply]
Comment Interesting to know. As Grevé looks very much like Emmental (it's even the main feature given in the en:WP article), it would be preferable to have an image showing a piece of the name cheese or of the a packaging beside the cheese (without breaking the property rights carried by the ®), in order to distinguish it from Emmental without ambiguity. --Myrabella (talk) 21:34, 4 July 2010 (UTC)[reply]
It is a trade mark yes, but it is not owned by a single company but by the Swedish Dairy Association. This means that there are several companies that produce grevé, and every company has its own packaging.--Ankara (talk) 22:19, 4 July 2010 (UTC)[reply]
Understood. What I was trying to say is that it would be better to have *something* in the image which helps identifying that cheese, not to be confused with Emmental. Maybe the molds in the holes? Are they usual? --Myrabella (talk) 22:29, 4 July 2010 (UTC)[reply]
The English article is very brief, there are some differences between Grevé and Emmental. Grevé is supple and dense, with a few large holes (unlike Emental, which has several holes of the same size). I think it is clear from the photo. Maybe i can add a better image description? Otherwise, I have to buy a new cheese and take a new photo.--Ankara (talk) 22:42, 4 July 2010 (UTC)[reply]
Acknowledged (matured Emmental can have the same salt crystals). About holes compared with Emmental, it isn't so obvious, because they can be rather different from one piece of Emmental to another (exemple 1, exemple 2). I would like to promote a Swedish cheese, but the case is a bit delicate because of the possible confusion with another cheese. --Myrabella (talk) 23:36, 4 July 2010 (UTC)[reply]
Oppose -- I'm with Icarus (sorry to mispell your username...), no mitigating reasons for the poor quality in an easy to re-shoot subject. -- Alvesgaspar (talk) 23:26, 6 July 2010 (UTC)[reply]
