Which is better: Chess.com or Cheese.com ?

Chess.com : 960 starting positions, doesn't discriminate against dairy intolerant, no vegetarian options, chess is hundreds of years old in one form or another, chess doesn't go well with wine, maybe five people in a hundred play chess at most, every country in the world is represented, and interactivity is provided.

Cheese.com : 1833 speciality cheeses, "hurts the feelings of dairy intolerant folks", various vegetarian options, cheese is reckoned to be 4000 years old, cheese goes well with wine, cheese eaters must be well over 50 percent of most populations,  only 74 countries are represented, and you can't eat cheese along an ethernet cable...

So apart from not discriminating against the dairy intolerant, having a wider global representation, and being interactive,  chess.com looses three to five in the great battle between similiar sounding websites....

Next week satan.com will be put up againt santa.com...

Chase.com is where thw money is ya

Here its just bots and engine users ya

Cheese was a staple food in both Classical Greece and Rome, although it is not clear
that the either civilization was responsible for expanding awareness of cheese, as most
places they traded or conquered were already making cheese in some manner or another.
Nevertheless, it was in Europe, more than elsewhere, that cheese became so wildly
diverse both in production methods and the final product. Cheese was a staple product
throughout the Middle Ages, and such were the differences in European cheeses that in
 a Savoyard polymath named Pantaleone da Cofienza published a book, Summa
Lacticiniorum (“A Compendium of Milk Products”), that was devoted almost entirely to
a discussion of European cheeses [1].
As Cofienza was aware, cheese is most commonly made from cow, sheep, goat, and
water buffalo milk, although other types of milk, such as mare’s milk, reindeer milk,
and camel milk, are also used. Cheese styles, textures, and flavors depend on the origin
of the milk (including the animal's diet), whether the milk has been pasteurized, the
amount of milkfat, bacteria and mold, processing, and aging. Sometimes herbs, spices, or
wood smoke are used for flavoring, and other cheeses are internally or externally flavored
with chives, garlic, or fruit. Cheese ranges in color from off-white and pale yellow (most
common), to light-brown or dark-brown, to full of blue or green veins, to orange. Orange
color does not occur naturally in cheese, but is generally created by adding annatto, an
orange-red dye made from the nuts of the achiote tree. This was originally done to make
winter milk or industrially produced cheese look richer in flavor, but it soon became
standard practice for some types of cheese such as Red Leicester, a mild and crumbly
English cheese, and Mimolette, a hard and slightly nutty cheese from the north of France.
In the United States, orange colored cheese, whatever the name, is especially popular.
Fermentology • Book A Brief History of Cheese [Essay]
3
What da Cofienza did not say but seems to have intuited, is that cheese is a nutritional
super food because it concentrates most of the nourishment of the milk, and makes the
milk last much longer. The solids extracted from the milk in order to make cheese contain
almost all of the milk fat (assuming the milk has not been skimmed) and fat-soluble
vitamins, most of the proteins, and some of the minerals. What’s left behind, the whey,
is also nutritious, as it contains sugar, small amounts of protein, and the water-soluble
vitamins and minerals. Whey can be drunk as a beverage, dried to make protein powder,
or cooked and concentrated to make whey cheeses, such as Ricotta, which is light
textured, creamy, and slightly sweet. Most whey, however, is simply discarded.
Historically, soft cheeses were made for relatively quick consumption and thus eaten in or
near the area where they were made, whereas harder cheeses were aged for many
months, and could be exported great distances. Since the mid-nineteenth century and the
invention of refrigerated transport, soft and semi-soft-cheeses can be exported to all parts
of the globe, although they should still be eaten sooner than hard cheeses, as they are
likely to be invaded by other bacteria (i.e. to rot) long before hard cheeses are. Put
another way, your cheese is always alive, but you don’t necessarily want it be alive in
all ways.
~~~
In order to learn more about specific cheeses that you might find in the store, it’s
helpful to understand how cheese is made. All cheese making begins by “ripening” the
milk, that is, by causing lactobacillales (lactic acid bacteria) to sour the milk. This is why
cheese is a fermented food, and it is these bacteria that begin to give cheese its particular
flavors. In early cheese making, the bacteria were probably left to chance. For most
modern cheese, however, bacterial cultures are added by the cheese-maker. These
bacterial cultures produce not only lactic acid, which gives cheese its sharp taste, but also
diacetyl, which has a buttery taste. Some cheeses such as Emmentaler (a.k.a. “Swiss
Cheese”) also use propionic bacteria, which consume lactic acid and produce a round,
almost hazel-nut taste, as well as carbon dioxide bubbles. It is these bubbles that give
Emmental its characteristic holes.
During cheese making, the milk is always kept warm or even slightly heated in order to
encourage bacterial growth. This can be done by adding hot water to the curd, or by
heating the walls or “jacket” of the cheese vat with hot water. Once the milk has soured,
the next step is to separate the curd (milk solids) from the whey (mostly water).
“Curdling” is usually done by adding rennet to the soured milk. Rennet is loaded with
enzymes and is traditionally extracted from the fourth stomach of an unweaned calf.
Fermentology • Book A Brief History of Cheese [Essay]
4
However, vegetable-based rennets have long existed, and some dairies rely on them
uniquely, although most cheese is made with and most rennet is now made
recombinantly and comes in liquid or powder form. Some cheeses such as Pecorino
Romano, a hard, salty, tangy, ewe’s milk cheese are always curdled with lamb’s
rennet, others are curdled with vinegar or even lemon juice. But whatever is used to
curdle the milk, the proteins in the milk coagulate and shrink, trapping the fat globules
and forcing out more of the watery whey. Once the rennet has been carefully stirred into
the milk, the curd is allowed to set, that is, to form a moist gel.
It’s at this point that the difference between hard and soft cheeses begins to occur. For
most soft cheeses, the set curd is simply scooped out with a perforated ladle, and placed
into a perforated mold or form (which gives us the Italian word formaggio and the French
words fromage). This allows the curd to continue to drain off whey by gravity alone. For
fresh goat’s milk cheeses that’s pretty much the entire process, but for two of my
favorite soft cheeses, Camembert and Brie de Meaux, the curd is poured into shallow,
round molds and then sprayed with the other kind of mold (i.e. a fungus), in this case
Penicillium candidum, which promotes the growth of an edible, off-white rind. Thus,
Camembert and Brie begin as insipid, semi-soft cheeses, but as they age the proteolytic
enzymes released by the mold break down the protein chains in the cheese, producing an
ever-creamier, and ultimately almost liquid cheese, with a strong odor but mild taste.
However, to make a harder cheeses the set curd is cut with a multiple-bladed “breaker”
to promote more whey extraction. Once the curd has been cut it is allowed to set a second
time, but this time it is firmer, almost rubbery. Having reset, the cut curd is often
“cooked” (i.e. heated to a higher temperature, usually around  c. or  f., and never
hotter than  c. or  f.), which promotes greater whey expulsion and creates a
smoother and more even-textured end product. Some of the bacteria are killed in the
cooking process, but hardly all, so that even a “cooked” cheese remains very much alive
with micro-organisms.
Cutting and then cooking the curd helps to create protein and fat globules, now curds
(plural), anywhere from pea to walnut size, from which still more whey is drained off.
Cottage cheese, perhaps the mildest of all cheeses, is simply sliced and rinsed curd that
is never pressed. But for hard cheeses, the curds are salted and put into a mold, or else
they are formed into loaves and allowed to reset. These curd loaves are then sliced or run
through a mill to produce even smaller, almost rubbery “grains.” The more the curd is
cut, the more whey it drains, and depending on the kind or quality of cheese being made,
the cheese-maker carefully monitors both water content and pH level throughout the
Fermentology • Book A Brief History of Cheese [Essay]
5
cheese-making process. If a low acidity (i.e. not sharp) hard cheese such as Colby,
Monterey Jack, or Gouda, is desired, the curds are rinsed in pure water before being
drained and pressed.
In the case of Cheddar, the world’s most popular cheese—although it varies greatly in
quality, texture and taste—the loaves of curd are sliced into  cm. (.- inch) thick slabs
the size of notebook paper, which are then stacked four to eight high, and turned over
ever ten minutes or so for roughly an hour. This stacking and turning encourages yet more
whey-extraction, the formation of more protein chains, and greater acidity, and it is
known as “cheddaring.” While some other hard cheeses use the cheddaring technique,
traditionally this is what made cheddar cheese unique. After an hour or so, the stacked
slabs of curd are then sliced and run through a mill, which further reduces the size of the
curd. As with other hard cheeses, these “grains” are salted, stirred, and then put into a
mold and compressed. Of course many readers will note that much American cheddar is
actually a fairly mild, moist cheese, and this is because the curd is rinsed and not cut so
fine, thus reducing acidity and allowing for greater moisture retention. It has nothing like
the sharpness or earthy flavor and slightly crumbly texture of high-quality cheddar.
For most cheeses, salt is added to the cut curd both for reasons of taste and preservation.
Of course too much salt would kill all the bacteria in a cheese, but a judicious amount
slows down bacterial growth and allows the cheese to age without rotting. And whether
salted or not, the cut curds are now put into the molds that determine their final shape.
Since there is still some whey in the curd, most molds allow for drainage while the curds
are being pressed. For example, Manchego, a slightly tangy, hard sheep’s milk cheese
from Spain, was traditionally pressed in molds made of plaited straw, which left a
distinctive pattern on the outside of the cheese. Today, that same pattern is created by
metal molds.
Once a cheese is hard enough to be removed from its form, it is salted if it has not already
been so. In fact, a “pickled” cheese like Feta, made from sheep’s milk, is removed
from its mold and aged in a brine made of salt water and whey up to the point of
consumption, while mozzarella curd is stretched by hand or machine during the cooking
process, formed into balls, and then placed in a very mild brine. The best, and fattiest
mozzarellas are made from Italian water buffalo milk. Hard cheeses such as Gouda,
Gruyère and Comté, all buttery-nutty in flavor, are soaked in brine for a few days or
weeks to allow the salt to penetrate into the cheese and to help form a bacteria resistant
rind. Beaufort cheese from the French Alps, quite similar to Gruyère in flavor, is both
brined and externally salted with a daily salt rub, and the highest-quality cheddar is both
Fermentology • Book A Brief History of Cheese [Essay]
6
internally and externally salted before being bound in cheesecloth, which is then rubbed
with whey butter.
Broadly speaking, a warmer environment speeds cheese ripening, whereas a cooler
environment slows it down. Likewise, a relatively dry environment is necessary for
cheeses to harden properly, so that cheeses destined for long ageing such as ParmesanoReggiano, which is both salty, sweet, and nutty all at once, need a relatively dry and cool
environment. A moist environment is better for soft cheeses as it prevents desiccation
and promotes the growth of desired molds. Semi-soft cheeses such as Limburger,
Munster, and Époisse, are surface ripened with bacteria, which give them their famously
smelly odors, although the inside of these cheeses is generally mild. Some other cheeses
are covered in leaves, ash, or soot, or washed in alcohol as a way to slow or prevent
surface bacterial growth and impart subtle flavors. Emmental receives no surface
treatment at all other than being cleaned and waxed. Lastly, blue cheeses are inoculated
with a culture of blue mold, either at the forming stage, as with Roquefort from France, or
once the cheese has been formed, as with Stilton from England, Cashel Blue from Ireland,
and Maytag Blue from Iowa. In all cases, one can see the injection marks. Roquefort is the
saltiest and most pungent of the blue cheeses and is made from sheep’s milk; most blue
cheeses are made from cow’s milk, and some, like Cambozola from Germany, are mild
and creamy with only a hint of mold flavor.
This very brief survey of how most cheeses are made has focused upon the cheeses you
are most likely to find in the store, but be aware that the number of artisanal cheesemakers in America is growing by the year, and many stores are increasing the number of
foreign cheeses they sell as well. Consequently, you may be able to find very similar
cheeses to the one’s just described, but with names with which you are not familiar.
Your general knowledge of cheese styles should help you to determine what the cheese
might taste like, but if you can, ask the cheese-monger for a comparison. Better yet, ask
for a sample! When you do purchase a cheese, my advice is to rescue it from the
ignominy of cellophane, if that’s what it came in, and store it in wax paper, or else leave
it unwrapped but put it in a Tupperware container in the refrigerator. For harder cheeses
that you want to keep around for a long time, store them in a sealable sandwich bag. The
goal is to let your cheese breathe, but not to give it so much air that it dries out or allows
for the growth of unwanted bacteria or mold.
~~~
Did I mention that I love cheese? A few years ago a fellow cheese-fanatic friend in
London sent me what he thought was an explanation for my cheese love. According to
Fermentology • Book A Brief History of Cheese [Essay]
7
scientists at the University of Michigan cheese is addictive! Well, it turns out that that’s
not what the scientists actually said. In fact, the study was about food cravings, and the
food that was most often craved was pizza [2]. Certain readers extrapolated from this that
pizza’s allegedly addictive quality came from casomorphins, the tiny protein crystals
that result from the breakdown of casein, the primary protein of milkfat. True,
casomorphins can activate the human opioid system, just as drugs like morphine do, but
the degree is negligible and in most cases of cheese eating doesn’t occur at all. More
importantly, our brain registers with delight when it senses protein, fat, and salt, which
most cheeses contain to some degree. But the real reason for pizza’s position atop the
“craveability” index is the combination of carbohydrates and sugar (in the dough and
tomato sauce). In other words, pizza has a massive glycemic load, and causes our blood
sugar to spike. We humans like that. But fear not, there is nothing addictive about cheese.
You may, however, fall in love with it.

😂 ya a bit cheesy

Cheese.com 

https://cheese.com/muenster

lol 😂 coming from who says only Sundays can we bump

😆 Eh ! 😾 just lmao

Cheese.com and Chess.com are two websites that, at first glance, may not seem to have much in common. However, both sites are dedicated to their respective subjects and offer a range of resources and features for users who are interested in learning more about cheese and chess.

Cheese.com is a website that is devoted to all things cheese. It includes a database of over 1,600 different types of cheese, with detailed information on each one, as well as tasting notes and photos to help users get a better idea of what each cheese is like. In addition to this, Cheese.com also offers pairing suggestions, recipes featuring cheese, and tips for storing and serving it. The site also has a focus on sustainability and ethical production practices, with information on certifications and labels that indicate a cheese has been produced in a responsible manner.

On the other hand, Chess.com is a website that is dedicated to the game of chess. It offers a range of resources for chess players of all skill levels, including interactive lessons and tutorials, as well as a platform for playing games against other users online. Chess.com also has a community aspect, with forums for players to discuss strategies and tactics, and a ratings system that allows users to track their progress and see how they stack up against other players.

Both Cheese.com and Chess.com offer a range of features and resources for their respective subjects, but there are some key differences between the two sites. While 

Chess.com does not have a specific focus on these issues.

In conclusion, both Cheese.com and Chess.com are valuable resources for anyone interested in their respective subjects. Cheese.com is a one-stop-shop for all things cheese, offering a comprehensive database, pairing and recipe ideas, and a focus on sustainability and ethical production. Chess.com, on the other hand, offers a range of resources for chess players, including interactive lessons and tutorials, a platform for playing games online, and a community aspect.
 

🤣 not a bad rating, 1,600 

just roflmao.com

lol nah xlg Wikipedia’d it 😂

Cheese and chess are two popular cultural staples that have a rich history and continue to be enjoyed by many people around the world. However, the origins and evolution of these two items are not always clearly understood, and there are often misconceptions about their history. In this essay, I will explore why the history of cheese and chess is not always accurately represented on Wikipedia and other sources, and why it's important to understand the nuances and complexities of their origins.

One reason for the inaccuracies in the historical representation of cheese and chess on Wikipedia and other sources is that both of these items have a long and complex history that is difficult to fully understand and represent. Cheese, for example, has been made and consumed for thousands of years, and the methods of production and the types of cheese have varied greatly over time. Similarly, chess has a storied history that dates back over a thousand years, with many different variations and developments that have occurred over time. The complexity of these histories can make it difficult to fully understand and accurately represent them on Wikipedia and other sources.

Another reason for the inaccuracies in the historical representation of cheese and chess is that the sources of information used to create Wikipedia articles and other historical texts may not always be reliable. For example, many historical texts on cheese and chess were written by individuals who had a particular agenda or bias, and these texts may not always accurately reflect the history of these items. Additionally, many historical texts on cheese and chess have been lost or destroyed over time, making it difficult to access accurate information about their origins and evolution.

It's also important to note that many cheeses and chess variations are specific to a certain region, culture or country and they may not be well known in other parts of the world. This can lead to a lack of information and understanding about these specific cheeses and variations on a global scale.

In conclusion, understanding the history of cheese and chess is important in order to fully appreciate these cultural staples. However, the history of these items is often complex and not well understood, and there may be inaccuracies in the historical representation of these items on Wikipedia and other sources. It's important to be aware of these potential inaccuracies and to seek out multiple sources of information in order to gain a more complete understanding of the history of cheese and chess.

lol ….or perhaps shorthand 😂

…you seem to like to lmao create your own claimed accuracies than the wiki.. well roflmao please do enjoy your cheese as well your chess, yeah? =P

Thank you for your valuable input regarding my previous submission. The historical representation of cheese and chess on Wikipedia and other sources may be subject to scrutiny due to the intricacies and multifaceted nature of the historical development of these cultural staples. A comprehensive examination of various sources, taking into account the nuances and complexities of their evolution, is imperative in order to achieve a holistic and nuanced understanding of the historical narrative of cheese and chess.

Furthermore, it is imperative to recognize that the plethora of cheese variations and chess variations that are specific to certain regions, cultures, or countries may not be extensively known or understood in other parts of the world. This can result in a paucity of information and a lack of cognizance about these specific variations on a global scale. Thus, it is essential to not only rely on Wikipedia and other sources, but also to delve into the cultural and historical milieu in which these items have been developed, taking into account the socio-economic and political factors that have shaped their evolution, in order to acquire a comprehensive understanding of these cultural staples.

In summary, I appreciate your recommendation to relish in the experience of cheese and chess, however, a deeper examination of the historical evolution of these cultural staples, taking into account the intricacies and complexities that have shaped their development, is essential to fully comprehend the rich historical narrative of cheese and chess. It is crucial to be cognizant of the potential inaccuracies in historical representation and to undertake a thorough examination of multiple sources in order to achieve a holistic understanding of the historical evolution of cheese and chess.

😆 lol you don’t say…..

..just some serious lmfao there, lol I must say 😂