Thus i've thought about some changes in that regard.
1) Changing how milk works, making it retain its actual composition.
For example, "Pure" cow milk would be considered as 100% cow milk. Putting sheep milk and cow milk together will end up in a mixed milk that's composed of X% sheep milk and Y% cow milk. Having at least Z% of a particular type of milk makes it a milk of that type. Just to make an example, let's say Z is 90%. Putting 6 liters of sheep milk and 4 of cow milk will still result in a mixed milk, but adding a liter of sheep milk to 10 liters of cow milk will still end up in cow milk (albeit not pure).
2) Changing how curding tubs works.
Likewise, curds would retain the composition of the milk they're made with.
3) Changing how cheeses work.
For the sake of checking what cheese it will end up, the composition is calculated from the curds it's made of. From here, we could have several changes:
- Simply checking for X% cow/sheep milk curd. Having at least X% (let's say 90%) cow/sheep milk in its curd makes it a cow/sheep cheese. All the rest ends up as generic gouda. This alone would solve the issue with tubs.
- Like above, but some actual mixed milk cheeses could be implemented (after all, mixed milk cheeses do exist).
- As above, and unpure cow/sheep cheeses could have slight modifications to their stats based upon their secondary component.
- Just to make things even more complex, some cheeses could instead require pure milk instead, else they end up in gouda or mixed milk cheese.