A Periodic Map of Cheese • Hacker News Board

Re: A Periodic Map of Cheese

#41

Post by eulgro » Tue, Apr 21, 2026, 7:29 PM UTC

globular-toast wrote: post #12

goosejuice wrote: post #5

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.

It's missing loads of other mammals too, like seals and whales which are often over 60% fat.

At what point does milk become oil?

Re: A Periodic Map of Cheese

#42

Post by comrade1234 » Tue, Apr 21, 2026, 7:31 PM UTC

Really surprised to see Sbrinz. I didn't think it ever made it outside Switzerland. It's like Parmesan but objectively better - with sbrinz only organic milk is used while with Parmesan Italian farmers use antibiotics by default. Sbrinz has more milk fat and is aged longer. It's so much better and we use it all the time here.

Re: A Periodic Map of Cheese

#43

Post by Freak_NL » Tue, Apr 21, 2026, 7:37 PM UTC

Completely wrong about the harder goat milk cheeses.

I can get a variety of goat's cheese at my local cheesemongers, including really old goat so hard it crumbles. So extra-hard goat is not a gap.

I wouldn't call the hard goat rare either, it's available in every larger Dutch supermarket; we're not talking casu martzu level of rare here.

Re: A Periodic Map of Cheese

#44

Post by themonsu » Tue, Apr 21, 2026, 7:38 PM UTC

compass_copium wrote: post #36

themonsu wrote: post #33

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.

I dunno, I'm a dyed-in-the-wool, certified AI hater, and even I don't really care if this is AI or not. The cheeses I am aware of match their descriptions well, and if AI let some guy make this in like fifteen minutes so I can read this silly, fun site on the toilet at work, that's fine to me.

AI definitely could be used for something worse than categorizing cheese, I just recognize that the moment I see a page is AI-generated, my motivation to consume the content of the page drops.

Re: A Periodic Map of Cheese

#45

Post by paganel » Tue, Apr 21, 2026, 7:38 PM UTC

wiremine wrote: post #39

themonsu wrote: post #33

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.

I totally agree: This feels like Claude Code created it. It's the new, AI version of "It was clearly built with Bootstrap" As a cheese lover, I don't care too much. :-)

As a fellow cheese lover I would have loved for more geographical diversity, especially when it comes to sheep cheese. Ok, it didn't include Romanian telemea (I'm Romanian myself), but it could have at least gone for the Greek feta. Some Anatolian or Middle Eastern varieties would have also helped.

[1] https://en.wikipedia.org/wiki/Telemea

Re: A Periodic Map of Cheese

#46

Post by wouldbecouldbe » Tue, Apr 21, 2026, 7:38 PM UTC

Seems like all dutch cheeses are just grouped under gouda, fine but there are plenty of extra hard, hard, semi-hard, semi goat cheeses. Same with the cow cheeses.

See hard goat cheese example, its delicious https://www.goudsekaasshop.nl/geitenkaas-oud-1-kilo.html?gad...

Re: A Periodic Map of Cheese

#47

Post by monooso » Tue, Apr 21, 2026, 7:39 PM UTC

A surprising lack of feta.

Re: A Periodic Map of Cheese

#48

Post by ungreased0675 » Tue, Apr 21, 2026, 7:41 PM UTC

l3x4ur1n wrote: post #24

chakintosh wrote: post #13

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

But, if the information is factual, does it matter if it is designed and coded by Claude? I was interested in information, not really the website design.

The challenge is in knowing how factual the information is. Might be unfair, but in my head people using AI to quickly make a thing are very unlikely to spend a lot of time validating and verifying information. The time saved could be spent making sure it’s legit, but that rarely happens.

Re: A Periodic Map of Cheese

#49

Post by aksss » Tue, Apr 21, 2026, 7:42 PM UTC

chaidhat wrote: post #28

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

Have you ever tried milking a moose?

Re: A Periodic Map of Cheese

#50

Post by radiorental » Tue, Apr 21, 2026, 7:44 PM UTC

fcpk wrote: post #20

goosejuice wrote: post #5

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.

human milk is pretty delicious?

I'm fairly certain at some point very early in your career you thought so! You may have even cried out for it in public!!