Where is Brunost?
Not a cheese, despite the name.
Neither is ricotta, actually.
A Periodic Map of Cheese
71–80 of 85 posts
Re: A Periodic Map of Cheese
#72I 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.
And it’s actually attempting a periodic table rather than just using the aesthetics as found in Mendeleev’s.
Re: A Periodic Map of Cheese
#73Earlier quoted context omitted.
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.
Yup, exactly this. I’m European and prefer EU cheese, but many do use animal rennet.
Re: A Periodic Map of Cheese
#74I 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 :)
Isn’t that kind of an “implementation detail” of the cheese? Like you can’t categorically say one way or the other for some without knowing the process used? Obviously some forego that altogether, but for the majority it would simply depend, no?
(I have many close friends that are similarly pedantic though for other reasons.)
Anyway, the site lets you categorize by processing method. All the acid cure options should meet your requirements, no?
Re: A Periodic Map of Cheese
#75I 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.
It's missing the characteristic element of a periodic table, which is both a visual and explanatory representation of the relationship between the composition of the different substances and their properties. The concept is there, but it is presented as a regular table, not the classical periodic table. The notion of "missing e̶l̶e̶m̶e̶n̶t̶s̶ cheeses" is entertaining, and the only real reference to the actual periodi…
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Re: A Periodic Map of Cheese
#76Bloomy-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 age…
Very hard goat cheese exists and is called "séchon" (from "sécher", i.e. to dry out).
And yes, camembert du buffala is produced and exported. Can't blame the author of the website for not knowing that, I think it is a very recent invention* and in a very minor volume compared to mozzarella of the same milk.
*I couldn't find a source in French or English, and my Italian is not good enough.
Re: A Periodic Map of Cheese
#77Re: A Periodic Map of Cheese
#78Completely 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.
We've got some hard goat cheeses available in UK supermarkets (e.g. https://www.tesco.com/shop/en-GB/products/282319267) though I wouldn't consider them extra-hard like parmesan.
There's this hard one from Aldi that looks a bit like Gouda and happens to be made with Dutch milk: https://www.aldi.co.uk/product/emporium-hard-goats-cheese-00...
Re: A Periodic Map of Cheese
#79Perhaps 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.
When I was behind the cheese case quite awhile ago, we had a customer who misunderstood Wales as Whales. A good laugh was had. "How do they milk the whales!?"
> "How do they milk the whales!?"
Caerphilly?