Mapping the Combinatorial Space of Cheesemaking: An Interactive Reference Tool
By
sfrechtling
Warm and crisp on the edges. A bagel with a bit of bite.
Summary
The article presents an interactive reference tool called 'The Cheese Map' that visualizes the combinatorial space of cheesemaking by mapping every intersection of key variables: milk type, texture, rind, aging, and processing techniques. It reveals where cheeses exist, where they're rare, and identifies gaps in the cheese landscape - combinations that haven't been made yet due to chemistry, tradition, geography, or economics. The tool highlights the most promising gaps that bold cheesemakers could potentially fill to create new cheeses.
Key quotes
· 4 pulledEvery cheese is a combination of milk, texture, rind, mold, aging, and processing.
Put all the combinations in a grid and you find holes — cheeses nobody has made yet, or that only exist in one remote valley.
Some are empty because the chemistry forbids it. Others are empty because of tradition, geography, and economics — which means a bold cheesemaker could fill them.
These are the combinations most likely to produce something genuinely new.
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