A Periodic Map of Cheese

zeristor

Perhaps cheese from Mad Max: Fury Road Mother’s milk. Theoretically Lions etc, could be milked. As could some whales. This is left as an exercise for the reader.

coke12

What about human cheese?

ivaivanova

Would love to learn more about how to put this together?

goosejuice

Curiously missing human milk source. Not that I advise it. Big fan of the thistle + sheep cheeses. Queso de la Serena and Azeitao are fantastic and very interesting. Quadrello makes a great grilled cheese.

ChrisArchitect

Aside: why do all these "Index of.." or "Map of..." dataset compilation sites lately all have the same beige color scheme and font look?

globular-toast

Nice. At first I thought there must have a dimension missing as it put things like brie and ricotta together. But then I noticed you can choose different dimensions, and there's more than just one more dimension! I like cheese but I am concerned about the ethics of it so I eat far less than I could. If you make cheese it's quite shocking how much milk you need to make a single portion of it. I make paneer sometimes and use the whey to make chapati. I wish I could be sure the milk I consume doesn't harm the cows. I also know they take the calves away and kill them too.

chakintosh

I hate how I can now tell a website is made with claude within 2s of looking at it.

bibstha

> Yak Milk Gruyère > If a Nepali dairy cooperative partnered with an Alpine affineur, this could be extraordinary — dense, butterscotch-rich, with a savory depth that cow milk can't match. I believe Himalayan French Cheese is doing this already. https://www.facebook.com/himalayanfrenchcheese/

densekernel

I was so hoping for a period table with elements like Ch, Br, Pa

Galanwe

I am shocked that soft and fresh cheese are conflated in the same category. Both the texture and process are different. Brie is nothing like Ricotta.

gowld

I don't know why Submitter added the incorrect "periodic" modifier to the title.

croisillon

not a periodic map ; sounded promising but the text is just AI slop

haunter

Brie and ricotta in the same category :D That isntantly invalidates the whole thing

chaidhat

Can't deer make cheese? Why is it specific to Reindeer?

jrm4

I like how "soft to hard" makes sense as a gradient, which is often the flaw in new "periodic tables," but, for anyone who might know, does Cow to Reindeer make any sense here as a gradient? I'm guessing not?

AgentNews

We've forgotten the crackers! https://www.youtube.com/shorts/nwwu6GpCTBg

lkm0

Why put comté and gruyère in two different categories? I just realized that in France the categorization of cheeses is closer to how they are prepared: - fresh - soft - hard but not cooked - hard and cooked and it results in entirely different groupings. This will surely make some people unhappy.

GuB-42

Bloomy-Rind Buffalo is actually not rare at all, at least in France and Italy. I can find it in grocery stores. Look for "Camembert di Bufala". It tastes as described in the website. Also, while I can't think of hard goat cheese in the same way as Parmigiano-Reggiano, small Crottin-style goat cheese age well in the right conditions. For example, Pelardon can be sold at various stages: fresh, creamy, dry. The very aged kind can exceed a year and looks a bit like a cookie: hard, brownish, much smaller than the fresh kind because it lost most of its moisture. But it doesn't taste at all like a cookie, it is very strong, enough to numb your tongue, you can grate it if you want to.

themonsu

I don't know if it's just me, but having built enough websites with AI tools, I'm 99% sure this site has been built with AI. Nothing wrong with that, but the AI look makes me doubt the content is also just put together by AI.

MinimalAction

The idea is cool, but I have become personally allergic to AI generated content and styles. This one is pretty surely built using Claude.