Region based cheese

[burgingham]

I just thought about an easy way to get more region-based products into the game right now. With cheese already having different outcomes depending on the place it is stored, why not add a wider variety? Just differenciate between mountains, mudflats, the different grasslands and forest types. I haven't thought about any specific cheeses yet, but I am sure there are some experts on cheese here, who can come up with good names.

I don't think people will set up satellite towns at each terrain type just to get every cheese, so they would be forced to trade for it.

[jorb]

Cheese should be more like fishing? Strange and weird? I guess that's an idea.

Actually I like the idea, regional cheeses would also just make so much sense (as cheeses often are, IRL), but it'd have to be somewhat predictable, because fishing is just... well... strange and weird.

[sabinati]

yes! yes! also add sheep's milk cheeses.

[burgingham]

Well I don't know about strange and weird. The way I pictured it you could clearly define the outcome of your cheese yourself (1st stage inside, 2nd stage mountain, 3rd stage cellar= cheese X - 1st stage inside, 2nd stage mountain, 3rd stage heath= cheese y ), although there might really be tons of cheeses whith that system. But kinda fun to experiment.

[niltrias]

He isnt talking about phase of the moon and time of day here, it seems, just location. I like it.

[KoE]

I'm all for this. Cheese variety would be neat, especially more types that don't require a mine.

I also have a sudden strange desire for swamp cheese, if only because it's sort of fun to say.

[ImpalerWrG]

Different effects from climate (mountains/forests/swamps) sounds like a fine Idea but I would not want to see the whole cheese system based on location-based aging alone as it makes for a kind of 'Fed-ex' quest. Much like the beer recipe discussion I favor a system that mixes different ingredients and different processes to create maximum variety. Here are some additional processes and ingredients that could be used.

* Allowing milk to separate into cream/skim milk which make different cheeses, Cows milk will separate naturally, but other animals like Goats have milk that is naturally homogeneous.

* Mechanical compression of curd can squeeze out whey and have a big effect on the hardness and moisture content of the final cheese, this could be represented by putting different numbers of curd in a tray say for example 3, 4 or 5 curd each of which become soft/med/hard cheese respectively.

* Parmesan cheese is soaked in a Brine solution for a long time, if salt existed and brine could be created this would be a new and unique 'aging' process to add to the mix.

* Another possible aging process, Smoking cheese in a new 'smokehouse' construction, it would work much like oven/kiln but is much much slower and can't burn or cook food just applies a 'smoking' effect to certain items (numerous other uses as well)

* After the mold is full of the desired number of curds a single flavoring ingredient might be added such as Annatto (Cheddar), Pepper, Clover, Spindly taproot, and particularly salt.

[sabinati]

the region should maybe only effect one of the stages