Cheesedex is a place for people who are new to cheese. It seemed right to say up front who writes these pages and what they are based on.
Not an expert
Not a cheesemaker, not a nutritionist, not a sommelier. Just someone who stood in front of a supermarket cheese counter without recognising a single name, and worked through them one at a time. So what you read here is less 'an expert explaining cheese' and more 'the order in which someone figured it out'. That is also why the cards keep coming back to how a cheese feels when you press it, or what the cut face should look like — those were the things that felt impossible at the start. Rather than leaning on expertise, the aim is to be clear about what was actually checked, as below.
Nothing is cited unless it was opened
A paper is never cited from a search result headline. The original is opened, the content read, and the journal name and volume confirmed separately on that page before anything is written down. Knowing what a paper says and knowing where it was published are two different checks — skipping the second one once led to four citations being wrong before they were corrected. Sources that could not actually be read, however plausible they looked, are left out entirely. Where possible a readable source covering the same fact is found instead.
Health and safety topics carry their sources
Whether it is safe during pregnancy, when a baby can start, how much lactose is left, how far to cut past mould — these are the topics where being wrong causes harm. Those articles list their sources at the end. Official guidance comes first, from bodies such as the UK's NHS or the US Department of Agriculture, and academic papers fill the gaps.
This is not medical advice
What is written here is general information gathered from public sources, not clinical guidance. If you are pregnant, breastfeeding, lactose intolerant, allergic to milk, or deciding what to feed an infant, follow your doctor or your national health service rather than this site. Allergies in particular vary enormously between individuals, and nothing here can stand in for that judgement. That is the point of the source links: not to ask you to take our word for it, but to leave the route to the original open.