71–80 of 107 posts
Earlier quoted context omitted.
UK produces more varieties. Of course it depends what "great cheese" is defined as - naming is a lot looser in the UK - but a cheese DB without UK (and definitely Italy too) is missing a lot.
Sure, but quantity does not equal to quality.
Earlier quoted context omitted.
Funny, I just tried it on a comte and it thought it was gruyere. Still probably a better guess than a lot of people I know would give (Edit, reading below I see others noticed the same thing)
Compté basically is Gruyère: same recipe, same process, same taste profile, just slightly different terroir. ( https://www.thephcheese.com/gruyere-and-comte-two-of-a-kind )
Where I am, comte is usually wider than gruyere. If this generally holds, that could be what it uses to distinguish them, and actually I showed it a cut piece so maybe that's why it thought gruyere.
With more time / motivation, it would be interesting to do a study looking at whether size and orientation can change the predicted label. Like if I cut cheddar into a wedge would it think its brie?
I put in a pic of chedder and it says "gruyere". Nah bro.
Earlier quoted context omitted.
To be fair, Comté and Gruyere are pretty much as similar as 2 different types of cheeses can get.
Oh. No. Really not. Comté is way more flavorful and tangy, and develop quartz of salt than crisp when you eat it.
Earlier quoted context omitted.
To be fair, Comté and Gruyere are pretty much as similar as 2 different types of cheeses can get.
visually, maybe. in taste, not at all. Comte and Beaufort maybe, Comte and Gruyere? no way
I'm from a less cheese-y part of Europe, but isn't Comté often called Gruyère de Comté for a reason? Of course they'll taste very different when aged for very different amount of times, but I've found them to be decently similar when aged for similar amounts of time.
Earlier quoted context omitted.
To be fair, Comté and Gruyere are pretty much as similar as 2 different types of cheeses can get.
Oh. No. Really not. Comté is way more flavorful and tangy, and develop quartz of salt than crisp when you eat it.
Even distinguishing between Jarlsberg and Swiss seems like it could be a challenge, and that would be easy relative to a lot of others. On top of that if you have something like brie there's a million of them - I don't think I could distinguish brie de nangis from another brie unless I could touch it.