A Periodic Map of Cheese
by sfrechtling on 4/21/2026, 4:31:21 PM
https://cheesemap.netlify.app/
Comments
by: themonsu
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.
4/21/2026, 7:03:20 PM
by: GuB-42
Bloomy-Rind Buffalo is actually not rare at all, at least in France and Italy. I can find it in grocery stores.<p>Look for "Camembert di Bufala". It tastes as described in the website.<p>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.
4/21/2026, 7:00:40 PM
by: stared
Memorandum: please do not use the word "periodic" for things which are not periodic<p>Other suitable choices: classification, taxonomy, table, map, etc, etc.
4/21/2026, 7:15:53 PM
by: goosejuice
Curiously missing human milk source. Not that I advise it.<p>Big fan of the thistle + sheep cheeses. Queso de la Serena and Azeitao are fantastic and very interesting.<p>Quadrello makes a great grilled cheese.
4/21/2026, 5:58:34 PM
by: MinimalAction
The idea is cool, but I have become personally allergic to AI generated content and styles. This one is pretty surely built using Claude.
4/21/2026, 7:07:49 PM
by: lkm0
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:<p>- fresh<p>- soft<p>- hard but not cooked<p>- hard and cooked<p>and it results in entirely different groupings. This will surely make some people unhappy.
4/21/2026, 7:00:27 PM
by: AgentNews
We've forgotten the crackers! <a href="https://www.youtube.com/shorts/nwwu6GpCTBg" rel="nofollow">https://www.youtube.com/shorts/nwwu6GpCTBg</a>
4/21/2026, 6:53:09 PM
by: Galanwe
I am shocked that soft and fresh cheese are conflated in the same category. Both the texture and process are different. Brie is nothing like Ricotta.
4/21/2026, 6:22:17 PM
by: bibstha
> Yak Milk Gruyère<p>> 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.<p>I believe Himalayan French Cheese is doing this already. <a href="https://www.facebook.com/himalayanfrenchcheese/" rel="nofollow">https://www.facebook.com/himalayanfrenchcheese/</a>
4/21/2026, 6:15:51 PM
by: densekernel
I was so hoping for a period table with elements like Ch, Br, Pa
4/21/2026, 6:20:41 PM
by: chaidhat
Can't deer make cheese? Why is it specific to Reindeer?
4/21/2026, 6:41:22 PM
by: haunter
Brie and ricotta in the same category :D<p>That isntantly invalidates the whole thing
4/21/2026, 6:36:56 PM
by: zeristor
Perhaps cheese from Mad Max: Fury Road Mother’s milk.<p>Theoretically Lions etc, could be milked. As could some whales.<p>This is left as an exercise for the reader.
4/21/2026, 5:29:00 PM
by: ivaivanova
Would love to learn more about how to put this together?
4/21/2026, 5:58:12 PM
by: ChrisArchitect
Aside: why do all these "Index of.." or "Map of..." dataset compilation sites lately all have the same beige color scheme and font look?
4/21/2026, 6:05:44 PM
by: jrm4
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?
4/21/2026, 6:41:45 PM
by: coke12
What about human cheese?
4/21/2026, 5:57:37 PM
by: chakintosh
I hate how I can now tell a website is made with claude within 2s of looking at it.
4/21/2026, 6:15:44 PM
by: gowld
I don't know why Submitter added the incorrect "periodic" modifier to the title.
4/21/2026, 6:26:18 PM
by: globular-toast
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!<p>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.
4/21/2026, 6:13:00 PM
by: croisillon
not a periodic map ; sounded promising but the text is just AI slop
4/21/2026, 6:36:19 PM