A Periodic Map of Cheese(cheesemap.netlify.app) |
A Periodic Map of Cheese(cheesemap.netlify.app) |
Which is a pity, because I like the exhaustive structure. I just can't trust it. But I guess if I was going to dive into inventing weird cheeses, I wouldn't start with a blog post anyway.
(It would be so easy to generate 50k "Periodic table of <noun>" pages and just throw them into the wild. The public internet really is cooked, isn't it).
I've vibecoded a few websites for my own use that look very similar to this. If I designed them myself, I would (in those cases) not put up enough effort so they would be much less refined, but also less boring?
edit: The expand/collapse behaviour of the table cells is quite strange. So the design is not that okay, afterall.
Edit: I live in the cheese triangle, France - Switzerland - Italy.
Flag-worthy if you ask me.
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 periodic table.
As a cheese lover, I don't care too much. :-)
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.
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.
Other suitable choices: chart, classification, taxonomy, visualization, table, map, etc, etc.
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.
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...
Big fan of the thistle + sheep cheeses. Queso de la Serena and Azeitao are fantastic and very interesting.
Quadrello makes a great grilled cheese.
I lived five minutes from a dairy farmer in Japan and he sold it to me for around a dollar a liter, so I made cheese dozens of times. Depending on where you live, finding low-heat pasteurized milk might be tricky, but if you can get fresh milk and pasteurize yourself, I really recommend trying it out.
If you're thinking of giving it a try, start with feta. With feta, flooring the PH is okay, which is a big no-no for most other cheeses (where you usually try to nail around 5.4). Since feta gets brined anyway, you don't have to mess around with an ideal fermentation environment (that being said, vacuum packing some cheeses avoids this anyway). Finally, feta has a very short aging period so you can dive in and try your first cheese sooner than later.
See hard goat cheese example, its delicious https://www.goudsekaasshop.nl/geitenkaas-oud-1-kilo.html?gad...
- fresh
- soft
- hard but not cooked
- hard and cooked
and it results in entirely different groupings. This will surely make some people unhappy.
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.
> 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/
Mozzarella di bufala campana is my no. 1 choice, hands down.
(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?
Theoretically Lions etc, could be milked. As could some whales.
This is left as an exercise for the reader.
"How do they milk the whales!?"
Caerphilly?
Monty Python Cheese Shop sketch:
C: Paper Cramer,
O: no
C: Danish Bimbo,
O: no
C: Czech sheep’s milk,
O: no
C: Venezuelan Beaver Cheese?
O: Not today, sir, no.
And Meet the Parents:
Greg Focker: You can milk just about anything with nipples.
Jack Byrnes: I have nipples, Greg, could you milk me?
I hope you are talking about lionesses... As a reader, there are some exercises I would rather not do.
That isntantly invalidates the whole thing
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.
Mendeleev's periodic table was organized by periods of chemical properties...
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.