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.
> 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 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?
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.
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.
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.
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.
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.
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[ 4.4 ms ] story [ 44.3 ms ] threadTheoretically Lions etc, could be milked. As could some whales.
This is left as an exercise for the reader.
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 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/
That isntantly invalidates the whole thing
- fresh
- soft
- hard but not cooked
- hard and cooked
and it results in entirely different groupings. This will surely make some people unhappy.
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.
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...
See hard goat cheese example, its delicious https://www.goudsekaasshop.nl/geitenkaas-oud-1-kilo.html?gad...