curds and whey

Here is an incomplete Periodic Table of cheeses. I only made it as far as the transitional cheeses and realised that I probably should have undertaken my method of classification in a more scientific manner to be useful. I started with base ingredients, hoping to end with hardness but I exhausted recognised varieties. Perhaps someone better organised can finish this project with this blank template of the classic layout of the periodic table or create their own system for items that demonstrate characteristics and predictability that can be fit into this format or quiz one selves on the elements that actually belong in this chart. Perhaps even someone could incorporate other basic properties, like wine-pairings.