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Very good representation of cheese by hardness (which is the easiest for us to relate to). I'm a home cheese maker and would like to see a wheel of, well lets be honest, from mild to stinky.  Would range from queso blanco to epoisse (or my favorites, limburger et. all) and all in between.  I'll share your wheel over at cheeseforum.org.  Thanks.
 

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Since I'm lactose intolerant, I stick to hard cheeses unless i'm near a bathroom all the time.
I thought I knew cheese but I did not know that lactose levels are proportional to cheese hardness (or pretty close to it). There may be some lactose intolerant out there who did not know that so thanks. Apparently if you're lactose intollerant harder is better (did I just say that/img/vbsmilies/smilies/smile.gif).

 

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Yeah everyone has a breaking point.  I can have ice cream, just not straight up milk, cream, mozzarella, ricotta, burratta, fresh stuff.

Also Greek yogurt has less than normal yogurt.

At least for the cheeses, I think it's the ferment/ aging time that lets bacteria eat the lactose and turn it into lactic acid (safe)
 
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