I really like cheese, but I'm also vegetarian. It would be a useful feature to mark which cheese is vegetarian on this visualization. I know it's not the point of the website, but it'd be a nice bonus :)
A Periodic Map of Cheese
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Re: A Periodic Map of Cheese
#52I really like cheese, but I'm also vegetarian. It would be a useful feature to mark which cheese is vegetarian on this visualization. I know it's not the point of the website, but it'd be a nice bonus :)
Excuse my ignorance, but is there any reason any cheese on here wouldn't be vegetarian?
Re: A Periodic Map of Cheese
#53I really like cheese, but I'm also vegetarian. It would be a useful feature to mark which cheese is vegetarian on this visualization. I know it's not the point of the website, but it'd be a nice bonus :)
Excuse my ignorance, but is there any reason any cheese on here wouldn't be vegetarian?
Lots of cheese is curdled using rennet, which can come from stomachs of killed calves.
Re: A Periodic Map of Cheese
#54Earlier quoted context omitted.
Excuse my ignorance, but is there any reason any cheese on here wouldn't be vegetarian?
Lots of cheese is curdled using rennet, which can come from stomachs of killed calves.
If you check wikipedia, you will find that most is coming from GMO'd yeasts and moulds these days.
Re: A Periodic Map of Cheese
#55I am thrilled to see how much Italy and France have contributed to world cheese world.
Mozzarella di bufala campana is my no. 1 choice, hands down.
Re: A Periodic Map of Cheese
#56Aside: why do all these "Index of.." or "Map of..." dataset compilation sites lately all have the same beige color scheme and font look?
I suspect the surface level answer has something to do with AI, but I would be curious to know the deeper factors at play. Do all popular models gravitate towards the same frameworks and design patterns? As an aside, I'm a little bit suspect of this account having no activity since 2019 and then posting this. Hopefully I'm just overthinking things.
Thing is I'm quickly developing a reaction/aversion to these vibecoded things soon as I see them load. Like, c'mon. Claude did the heavy lifting, put some of you into the look.
Re: A Periodic Map of Cheese
#57Earlier quoted context omitted.
Lots of cheese is curdled using rennet, which can come from stomachs of killed calves.
If you check wikipedia, you will find that most is coming from GMO'd yeasts and moulds these days.
Okay?
Lots of European cheeses still use animal rennet, including several well known AOC (or PDO in English, I guess) ones with recognizable names.
I can check Wikipedia all I want but that doesn't make several of the cheeses I like to buy vegetarian.
Re: A Periodic Map of Cheese
#58Earlier quoted context omitted.
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.
> my motivation to consume the content of the page drops.
I suspect this is a feature backed by an innate brain process related to down-weighting the storage potential of information from untrustworthy people, as a type of resistance to the human brain equivalent of a "poison" attack. For example, some guy that lied to you in the past walks up. Brain releases chemical that reduces "excitement", brain doesn't store said BS as readily.
Re: A Periodic Map of Cheese
#59Where is Brunost?
Re: A Periodic Map of Cheese
#60Where is Brunost?
Not a cheese, despite the name.