Get Your Cheese On

(DISCLAIMER: I was going to start this off with a "Cheese Shop" joke, but I can't spell "bazouki". You'll have to settle for Wallace and Gromit.)

"Cheese, Gromit! We'll go somewhere where there's cheese!" That place is http://www.cheesenet.info/, CheeseNet, providing cheese information to the Internet since 1995.

Check out the "World Cheese Index" which provides information on over a hundred cheeses from around the world. You can browse them alphabetically or by countries of origin (from Belgium to the US.) On the World Cheese Index page you can also search for cheeses using a variety of cheese-related variables (consistency, animal of origin, curd process, texture, etc. -- I could not get this search to work from CheeseNet's from page, but it worked fine on the World Cheese Index page.)

Cheese information includes a picture of the cheese, country of origin, and a description of how it was made, some of which I don't think I wanted to know ("The thick veins are created by adding penicillum glaucum, a mold which is primarily grown in laboratories today.") Icons indicate the cheese's characteristics.

In addition to the index of cheeses, this site also contains a page of cheese-related links, a library of cheese documents, and an advice column called "Dr. Cheese," which, despite its name, seems to seriously try to answer questions on everything from pizza cheese to ripening Camembert ("I don't care how runny it is, hand it over with all speed.." whoops, sorry.) Worth a rummage for folks interested in food.

Posted to Culture-Cooking