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Global Cheese Attribute Registry
Data Science and Analytics
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About
A detailed collection of characteristics for numerous cheeses sourced from around the world. The dataset captures essential attributes such as the milk type used, country of origin, texture, flavour profiles, and nutritional information like fat and calcium content. This resource is vital for anyone interested in exploring the vast global variety and inherent properties of different cheese types.
Columns
- cheese: The specific name of the cheese variety.
- url: The web location for the cheese’s description on the originating platform.
- milk: Identifies the type of milk utilised in production (e.g., cow, goat, sheep).
- country: The country or countries where the cheese originates.
- region: The geographic area of production, which may be a sub-country region or a wider multi-country description.
- family: The classification or family to which the cheese belongs.
- type: Broad categorisation describing the nature of the cheese (e.g., hard, artisan, soft).
- fat_content: The measured fat content, typically expressed as a percentage or a range.
- calcium_content: The calcium level in the cheese, usually including specific units of measurement.
- texture: A descriptive term or phrase for the tactile feel of the cheese.
- rind: Specifies the type of rind associated with the production process.
- color: The visual colour of the cheese.
- flavor: Descriptive characteristics related to the taste.
- aroma: Characteristics pertaining to the smell.
- vegetarian: A logical indicator of whether the product is considered vegetarian.
- vegan: A logical indicator of whether the product is considered vegan.
- synonyms: Alternative names used for the cheese.
- alt_spellings: Other spellings for the cheese name.
- producers: A listing of known commercial producers.
Distribution
The information is available in a CSV file format. The file contains 18 detailed attributes across 1,187 records. The data structure includes observations on milk types, with cow milk being the most frequent at 59%, and details on geographical distribution, with the United States and France being significant contributors to the listed varieties.
Usage
This data product is perfectly suited for analytical studies aiming to understand correlations between nutritional values (like fat or calcium) and sensorial properties (such as flavour, aroma, or texture). It is ideal for food science research, comparative culinary studies, academic research on global food production, and powering applications requiring detailed cheese attribute matching.
Coverage
Geographic: The dataset includes information spanning origins from 82 unique countries worldwide.
Time Range/Frequency: This resource reflects current knowledge collected from its source and is expected to receive annual updates.
Scope Note: While the file holds over a thousand records, specific metrics like fat content are recorded for 248 distinct types.
License
CC0: Public Domain
Who Can Use It
- Food Industry Analysts: To benchmark or discover trends in cheese characteristics and production.
- Software Developers: For integrating extensive, structured food data into cooking apps or dietary trackers.
- Researchers: To explore how regional differences or production methods influence attributes like texture and flavour.
- Enthusiasts: To learn about the origin and composition of specific international varieties.
Dataset Name Suggestions
- Global Cheese Attribute Registry
- World Dairy Variety Catalogue
- Detailed International Cheese Data
Attributes
Original Data Source: Global Cheese Attribute Registry
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