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.
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.
As a fellow cheese lover I would have loved for more geographical diversity, especially when it comes to sheep cheese. Ok, it didn't include Romanian telemea (I'm Romanian myself), but it could have at least gone for the Greek feta. Some Anatolian or Middle Eastern varieties would have also helped.
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 :)
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.
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.
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.
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.
> 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.
The "Fantasy, but the chemistry works" phrasing in the last box on the first tab makes me suspect chatbot input.
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 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.
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?
It looks good, but since the design is becoming so ubiquitous in the small personal projects space (elsewhere as well, but I think it is most noticeable here) it is also boring.
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.
But, if the information is factual, does it matter if it is designed and coded by Claude? I was interested in information, not really the website design.
The challenge is in knowing how factual the information is. Might be unfair, but in my head people using AI to quickly make a thing are very unlikely to spend a lot of time validating and verifying information. The time saved could be spent making sure it’s legit, but that rarely happens.
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.
As a cheese lover, I don't care too much. :-)
[1] https://en.wikipedia.org/wiki/Telemea
See hard goat cheese example, its delicious https://www.goudsekaasshop.nl/geitenkaas-oud-1-kilo.html?gad...
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.
Big fan of the thistle + sheep cheeses. Queso de la Serena and Azeitao are fantastic and very interesting.
Quadrello makes a great grilled cheese.
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.
- fresh
- soft
- hard but not cooked
- hard and cooked
and it results in entirely different groupings. This will surely make some people unhappy.
> 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
Theoretically Lions etc, could be milked. As could some whales.
This is left as an exercise for the reader.
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?
"How do they milk the whales!?"
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.
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.