Dairy Delights

"What's so great about cheese? Learn about the cultures that create it, how it's made, and even how it tastes!" ― Information Tab

Dairy Delights is a limited time exploration which focuses on Cheese. It features 8 generators and 41 upgrades that produce either Dairy Delights Milk or Dairy Delights Cheese.

Story[]

Opening[]

"Humans let milk curdle, leave it out to age, even add mold to it.

Why would they do this? Is it for taste?

I'd like to try it for myself."

Ending[]

"Cheese-making is rooted in identity and tradition.

The finest cheeses come from experimentation, innovation, and accidents.

I will never taste it for myself, but I now understand cheese's value."

Objectives & Rewards[]

The requirements that have to be completed in order to get all rewards.

Explore Cheese (12 Requirements)

Collect Fresh Cheese → 1 Augmentations Console
Collect Cultures, Camembert → 2 Augmentations Console
Collect Rennet → Cow Badge
Collect Muenster → 3 Augmentations Console
Collect Stilton → 4 Augmentations Console
Collect Curds and Whey, Chèvre → 5 Augmentations Console
Collect Not-Quite-Cheese → Not-Quite-Cheese Badge
Collect Gloucester → 7 Augmentations Console
Collect Salt → 8 Augmentations Console
Collect Pecorino → 9 Augmentations Console
Collect Limburger, American → 11 Augmentations Console
Collect The Big Cheese → The Big Cheese Badge

Badges[]

This exploration holds some rewards already mentioned above. The main ones being these three badges: Bronze: Cow, Silver: Not-Quite-Cheese and Gold: The Big Cheese which have an effect on all other evolutionary branches, speeding up every simulation by 1%, and also speeding up production in future Dairy Delights simulations by 5, 10 and 15% respectively.

Cow

" Dairy animals like cows are raised and milked on farms, the first step to creating a new cheese. "

Not-Quite-Cheese

" Not all cheeses are the same. Some are made with non-traditional ingredients, while others barely count as cheese at all. "

The Big Cheese

" Whether cubed, sliced, aged, or melted, cheese continues to delight human palates. "

Generators[]

Name	Description	Base Cost	Base Production	Cost Multiplier	Requires
Milk	Produced by mammals to feed newborns, milk is a liquid high in nutrients like protein and calcium. When collected from other species, it can be heated at high temperatures to pasteurize it, removing harmful bacteria.	Dairy Delights 50	Dairy Delights 1/sec	1.4	Dawn of Dairy
Fresh Cheese	Cheeses can be characterized by their textures. Fresh cheeses are among the softest and sweetest, as they still retain their moisture. These cheeses are intended to be eaten soon after being made.	Dairy Delights 1,000	Dairy Delights 1/sec	1.15	Milk Lactose
Soft-Ripened Cheese	By adding mold to milk, or spraying it onto a wheel of cheese, a thin, 'bloomy' rind is created on the cheese's surface. Soft-ripened cheeses are not aged for long, keeping the texture soft on the inside but velvety on the outside.	Dairy Delights 50,000	Dairy Delights 100/sec	1.15	Milk Cultures
Semi-Soft Cheese	While many cheeses can be made with low-fat milk, semi-soft cheeses require full fat dairy. Whole milk gives these cheeses their creamy texture and mild flavor, making them perfect for melting and pairing with fruits.	Dairy Delights 1.2e6	Dairy Delights 1,000/sec	1.25	Milk Rennet
Blue Cheese	Food safe Penicillium mold spores can be added to milk, creating bluish-green veins. Blue cheese is allegedly created after a cheese turns moldy from being left to age in a moist cave in France.	Dairy Delights 1.5e7	Dairy Delights 10,000/sec	1.15	Milk Muenster
Semi-Firm Cheese	The bouncy texture of semi-firm cheese is achieved by constantly draining the cheese as it is made.This, combined with its short aging time, results in a cheese with a mild flavor and scent.	Dairy Delights 3e8	Dairy Delights 1e6/sec	1.15	Milk Curds and Whey
Not-Quite-Cheese	Not all cheeses are made the same. Some use milk from untraditional sources, while others industrialize the process, creating products that resemble cheese superficially but have key differences.	Dairy Delights 3e11	Dairy Delights 1e7/sec	1.15	Edam
Hard Cheese	Aged anywhere between 2-36 months, hard cheeses are firm and often savory. Extensive aging drastically impacts a cheese, making it more flavorful, more crumbly, but smaller, drier and less creamy.	Dairy Delights 6e11	Dairy Delights 1e9/sec	1.15	Milk Salt

Upgrades[]

Miscellaneous Effects[]

Icon	Name	Description	Cost	Effect	Requires
	Dawn of Dairy	As the first human settlements are developed, Neolithic farmers start cultivating herds of cows, goats and sheep. These animals are not only raised for their meat, but also to collect their milk.	Dairy Delights 25	Tap gains +1 per tap

Milk Efficiency[]

Milk has 13 upgrades, increasing the generator efficiency with a total x4.79504e8 multiplier.

Name	Description	Cost	Efficiency	Requires
Lactose	Milk sugar, or lactose, is not initially digestible by humans. As milk becomes a consistent source of nourishment, some humans evolve to develop a genetic mutation allowing around 35% of humans to digest it.	Dairy Delights 250	50%	Milk
Mozzarella	Italian legend has it that mozzarella is discovered by accident, when coagulated milk is dropped into a bucket of hot water. The heat gives the cheese its stretchiness, allowing long ropes of cheese to be strung and cut.	Dairy Delights 2,000	200%	Fresh Cheese
Cultures	When bacterial cultures are added to milk, they acidify lactose into lactic acid, causing the milk to ferment and solidify. The use of different bacteria can give cheeses different tastes, textures, and aromas.	Dairy Delights 10,000	50%	Lactose Mozzarella
Camembert	Fleeing the French Revolution, a priest finds shelter with cheese-maker Marie Harel in the town of Camembert. In return, he offers a recipe for making brie. By using raw milk and no added cream, Harel invents a new kind of cheese.	Dairy Delights 300,000	50%	Brie
Rennet	Once milk is fermented, it must be coagulated and solidified. This is traditionally achieved with extracted rennet, an enzyme that lines the stomachs of young cows, sheep, and goats.	Dairy Delights 8e6	200%	Cultures Cream Cheese
Muenster	Named for the medieval monasteries where it is first made, muenster cheese is created by Benedictine monks to save excess milk from going to waste. The cheese has a tangy flavor and is often served with beer.	Dairy Delights 8e7	500%	Semi-Soft Cheese Kefir
Danish	Unlike other blue cheeses, Danish blue is a relatively modern invention. Designed to be a milder, more accessible version of roquefort, this cheese is mixed in large vats before Penicillium mold is introduced.	Dairy Delights 3e9	500%	Blue Cheese Stilton
Curds and Whey	Coagulation splits the proteins of milk into two substances: curds and whey. Curds are solid pieces of milk, and the basis of most cheeses. Whey is the typically discarded liquid left over when the curds are heated and strained.	Dairy Delights 5e9	100%	Rennet Semi-Soft Cheese
Edam	Made in the Netherlands and aged on wooden shelves for up to a year, edam is a savory cheese paired with apples and apricots. It is exported in a signature red wax, protecting it from unwanted mold and increasing its portability.	Dairy Delights 5e11	1,000%	Semi-Firm Cheese Havarti
Salt	An essential part of cheese production, salt serves multiple purposes. It can help control bacterial growth by inhibiting specific cultures, preserve the cheese as it ages, and add flavor to the finished product.	Dairy Delights 6e13	500%	Curds and Whey Semi-Firm Cheese
Ricotta	While it is typically discarded at the end of the cheese-making process, whey can be heated and strained a second time through a fabric called cheesecloth. The remaining clumps of whey form into moist, fresh ricotta cheese.	Dairy Delights 8e13	1,000%	Fresh Cheese Salt
Parmigiano-Reggiano	Called 'The King of Cheeses' in Italy, Parmigiano-Reggiano is invented by medieval monks looking to develop a long-lasting cheese. The result is an Italian staple served with pastas, meats, and nearly any meal.	Dairy Delights 1.75e16	15,000%	Hard Cheese Casu Martzu
The Big Cheese	Even after milk is acidified, coagulated, drained and salted, cheese isn't always ready to serve. Maybe it needs to be molded, aged, washed, or melted. Whatever the next step, it will be determined by tradition and human imagination.	Dairy Delights 3.5e16	100%	Salt Hard Cheese

Fresh Cheese Efficiency[]

Fresh Cheese has 4 upgrades, increasing the generator efficiency with a total x27,090 multiplier.

Name	Description	Cost	Efficiency	Requires
Cottage Cheese	Made with the skimmed milk left over from making butter, cottage cheese is a low-fat, creamy cheese with a lumpy texture. Cottage cheese becomes popular in the 1800s, as dairy farmers can make it in their own cottages.	Dairy Delights 150	200%	Fresh Cheese
Cream Cheese	A quintessential American cheese, cream cheese is invented in the 1870s by William Lawrence of New York. His attempt to create a rich, unripened cheese utilizing cream results in a spreadable marvel found on bagels worldwide.	Dairy Delights 500,000	400%	Fresh Cheese Soft-Ripened Cheese
Kefir	Not all cheeses are coagulated with rennet. Kefir cheese is both fermented and coagulated with a yeast and bacterial culture. It is one of the world's oldest cheeses, found buried in the Xiaohe Cemetery of Bronze Age China.	Dairy Delights 2e7	500%	Fresh Cheese Semi-Soft Cheese
Feta	Created by the Ancient Greeks, feta cheese is traditionally made with goat's and sheep's milk and stored in a brine to achieve its salty flavor. It becomes regionally protected in 2002, forcing feta producers worldwide to rebrand.	Dairy Delights 2e10	30,000%	Fresh Cheese Semi-Firm Cheese

Soft-Ripened Cheese Efficiency[]

Soft-Ripened Cheese has 3 upgrades, increasing the generator efficiency with a total x9.9174e6 multiplier.

Name	Description	Cost	Efficiency	Requires
Brie	Artisans from the Brie region of France first craft their savory, creamy cheese in the 8th century, dubbing it "The Queen's Cheese." After the Revolution, it is instead referred to as "The Queen of Cheeses."	Dairy Delights 150,000	50%	Soft-Ripened Cheese
Chèvre	Easily identified by its bright white interior, chèvre cheese is made from goat's milk. Unlike cows, goats don't absorb beta-carotene from their diets. This is the pigment that gives cow's milk its yellowish tint.	Dairy Delights 6e10	60,000%	Soft-Ripened Cheese Feta
Paneer	An acid-set cheese, paneer is made without any bacteria or rennet. Instead, acids like lemon juice or vinegar are used, creating a unique, versatile cheese. It is a staple of many South Asian meals, such curry, pakora, and kebabs.	Dairy Delights 1.5e15	1,100,000%	Soft-Ripened Cheese Limburger

Semi-Soft Cheese Efficiency[]

Semi-Soft Cheese has 2 upgrades, increasing the generator efficiency with a total x301.5 multiplier.

Icon	Name	Description	Cost	Efficiency	Requires
	Morbier	French dairy farmers traditionally make morbier with two batches of cow's milk: one left over from the previous afternoon, the other fresh in the morning. A layer of ash separates the batches and protects the afternoon batch overnight.	Dairy Delights 7e6	50%	Semi-Soft Cheese
	Havarti	In the 1800s, Danish farmer Hanne Nielsen travels across Europe in pursuit of dairy knowledge. She experiments with washing curds in fresh spring water, inventing a new cheese she names after her home, Havarthigaard.	Dairy Delights 1.5e11	20,000%	Semi-Soft Cheese Feta

Blue Cheese Efficiency[]

Blue Cheese has 3 upgrades, increasing the generator efficiency with a total x4.5 multiplier.

Name	Description	Cost	Efficiency	Requires
Roquefort	The high fat content and acidity of raw sheep's milk make it an essential ingredient for Roquefort cheese. The raw milk is treated with Penicillium roqueforti, giving the cheese its signature pungent aroma and intense taste.	Dairy Delights 2e8	50%	Blue Cheese
Stilton	Certain cheeses have protected status, meaning they are only allowed to carry the name if they are produced in a specific region. Stilton, for example, may only be produced in three counties in Cambridgeshire, England.	Dairy Delights 7e8	100%	Blue Cheese
Gorgonzola	Legend has it gorgonzola is created by a cheese-maker distracted by love, leaving his cheese draining overnight and attracting mold. Modern gorgonzola is pierced with needles to promote the spread of the blue veins of mold.	Dairy Delights 1.25e9	50%	Blue Cheese Stilton

Semi-Firm Cheese Efficiency[]

Semi-Firm Cheese has 7 upgrades, increasing the generator efficiency with a total x1,296 multiplier.

Name	Description	Cost	Efficiency	Requires
Halloumi	Originating in Cyprus, Halloumi cheese is not cultured with any bacteria. Instead, rennet is added directly to the uncultured milk. This gives it low acidity and a high melting point, making it perfect for grilling or frying.	Dairy Delights 1.5e10	50%	Semi-Firm Cheese
Emmental	Also known as 'Swiss' cheese, emmental is fermented by bacteria that creates gas bubbles, which get caught in the curds as it solidifies. These bubbles create the cheese's signature holes.	Dairy Delights 3e11	300%	Semi-Firm Cheese Havarti
Cheddar	The distinct orange color of cheddar cheese dates back centuries, when English cows consume so much beta-carotine in their diets, their milk is naturally orange. Modern cheddar is dyed with annatto spice to maintain the color.	Dairy Delights 2e12	200%	Semi-Firm Cheese Not-Quite-Cheese
Gloucester	Molded into wheels, aged Double Gloucester cheese is used in the annual Cheese Rolling Competition in Gloucester, England. The competitors tumble after the cheese as it careens down the local Cooper Hill.	Dairy Delights 5e12	50%	Semi-Firm Cheese Not-Quite-Cheese
Provolone	Similar to mozzarella, provolone is made from stretched ropes of cheese. The flavor is more complex and sharp, and comes in two types: dolce (sweet) is relatively fresh, while picante (spicy) is aged for several months.	Dairy Delights 8e12	100%	Semi-Soft Cheese Gloucester
Limburger	The rind of Limburger is washed periodically to keep it moist, encouraging bacteria to live on its surface. One particular bacterium added is known to cause foot odor, giving the cheese its signature pungent smell.	Dairy Delights 6e14	500%	Semi-Firm Cheese Hard Cheese
Gouda	Aged gouda is prized for both its density and slight crunch. Repeatedly compressing the cheese with heavy weights gives gouda its density. Formed while aging, clusters of amino acids give it mild, crisp bites.	Dairy Delights 9e14	300%	Semi-Firm Cheese Limburger

Not-Quite-Cheese Efficiency[]

Not-Quite-Cheese has 4 upgrades, increasing the generator efficiency with a total x792 multiplier.

Name	Description	Cost	Efficiency	Requires
Non-Dairy	Cheese can be made with other liquids, such as almond, soy, and coconut milk. These vegan cheeses are also made by fermenting and coagulating the milk, but often contain added flavorings to enhance taste.	Dairy Delights 7e11	200%	Not-Quite-Cheese
Processed	Swiss chemists Gerber and Stettler invent the first processed cheese in 1911. Mixing shredded emmental with sodium citrate, the scientists succeed in their goal to create a cheese with a longer shelf life.	Dairy Delights 1.5e13	1,000%	Not-Quite-Cheese Gloucester
American	James Kraft independently invents a processed cheese in 1911, a cheese designed to never spoil. Containing less than 51% real cheese, it is instead mostly made of milk, whey and, to get its orange color, paprika extract.	Dairy Delights 3e15	500%	Processed Cotija
Canned Cheese	Kraft's cheese is shippable due to its long shelf-life, so much so that 6 million pounds are sent in cans to the U.S. Army during World War 1. Demand grows for the cheese, which becomes a commercial product sprayed from a nozzle.	Dairy Delights 5e15	300%	American

Hard Cheese Efficiency[]

Hard Cheese has 4 upgrades, increasing the generator efficiency with a total x72 multiplier.

Name	Description	Cost	Efficiency	Requires
Pecorino	Named after the Pecora breed of sheep, pecorino is a sheep's-milk cheese. Pecorino Romano is the most popular variant, dating back to Ancient Rome as a primary ingredient in the diets of Roman soldiers.	Dairy Delights 1.8e14	100%	Hard Cheese
Manchego	Spain's most popular cheese, Manchego's rind is made of casein, a milk protein that hardens when exposed to oxygen. This rind is given a unique weaved pattern, inspired by the baskets in which the cheese is traditionally pressed.	Dairy Delights 4e14	100%	Hard Cheese
Cotija	Originating in Mexico, cotija is a crumbly, firm cheese. Its lengthy aging process usually leaves it without much moisture and makes it nearly impossible to melt. Cotija is a favorite for grating over tacos, salads, and pastas.	Dairy Delights 2e15	200%	Hard Cheese Limburger
Casu Martzu	Sardinian cheese-makers leave pecorino out to attract cheese flies, which then lay eggs in the cheese. The hatched larvae ferment the cheese by digesting it, creating casu martzu, unique for its complex flavors and pungent smell.	Dairy Delights 1e16	500%	Pecorino Cotija

Garden[]

Tech Tree[]

Dairy Delights Overview

Augmentations Console Explorations and Events
Season 1	James Webb Telescope • Fungi • Philosophy • Mass Extinction • Money • Pollination
Season 2	Deep Sea Life • Tea • Music • Human Body • Visual Art • Outbreaks • Cats • Rocks • Cryptids • Mathematics • Artificial Intelligence • Cheese
Special Events	A Dodo Ghost Hunt • Holiday Advent Calendar