The World Cheese Exchange

My friend Scott Rankin is a food scientist in Babcock Hall, which locals associate with great ice cream and cheese. Scott's website says that his research focuses on the "characterization of primarily dairy food flavor with sensory and instrumental techniques." I think that means that he tries to figure out how to improve the taste of dairy products. In any event, I know that he knows a lot about cheese, and he just tipped me off on the World Cheese Exchange database. (When you go to this site, click "Technical Resources" and then "CDR World Cheese Exchange.") The database is searchable and browseable, by name and by country of origin. Some of the cheeses have pictures, and all of them have information about the country of origin, milk type, flavor, and apprearance. Cheese lovers rejoice!