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.
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.
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.
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.
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.
Agreed. This looks exactly like something I would get with the prompt "make me av website with the periodic table of cheese"
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.
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.
Memorandum: please do not use the word "periodic" for things which are not periodic
Other suitable choices: classification, taxonomy, table, map, etc, etc.
Curiously missing human milk source. Not that I advise it.
Big fan of the thistle + sheep cheeses. Queso de la Serena and Azeitao are fantastic and very interesting.
Quadrello makes a great grilled cheese.
human milk is pretty delicious?
It's missing loads of other mammals too, like seals and whales which are often over 60% fat.
The idea is cool, but I have become personally allergic to AI generated content and styles. This one is pretty surely built using Claude.
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.
We've forgotten the crackers! https://www.youtube.com/shorts/nwwu6GpCTBg
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.
> Yak Milk Gruyère
> 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/
I was so hoping for a period table with elements like Ch, Br, Pa
Can't deer make cheese? Why is it specific to Reindeer?
It's limited to domesticized animals.
Brie and ricotta in the same category :D
That isntantly invalidates the whole thing
Perhaps cheese from Mad Max: Fury Road Mother’s milk.
Theoretically Lions etc, could be milked. As could some whales.
This is left as an exercise for the reader.
Quotes from two bits of entertainment come to mind:
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?
When I was behind the cheese case quite awhile ago, we had a customer who misunderstood Wales as Whales. A good laugh was had.
"How do they milk the whales!?"
SCUBA gear, obviously.
Would love to learn more about how to put this together?
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).
Aside: why do all these "Index of.." or "Map of..." dataset compilation sites lately all have the same beige color scheme and font look?
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.
Claude prefers it.
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?
What about human cheese?
I hate how I can now tell a website is made with claude within 2s of looking at it.
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.
That website is so low effort that 2s is actually long to figure it out. Very sure that it is robot upvoted.
Edit: I live in the cheese triangle, France - Switzerland - Italy.
Not everyone votes based on effort. The idea might be interesting to people and provoke discussion no matter how much time OP (?) spent creating it.
I don't know why Submitter added the incorrect "periodic" modifier to the title.
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.
not a periodic map ; sounded promising but the text is just AI slop