A Periodic Map of Cheese

Flag-worthy if you ask me.

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 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.

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.

Other suitable choices: chart, classification, taxonomy, visualization, table, map, etc, etc.

Big fan of the thistle + sheep cheeses. Queso de la Serena and Azeitao are fantastic and very interesting.

Quadrello makes a great grilled cheese.

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.

Mozzarella di bufala campana is my no. 1 choice, hands down.

> 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/

Theoretically Lions etc, could be milked. As could some whales.

This is left as an exercise for the reader.

That isntantly invalidates the whole thing

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.