Why Tap a Wheel of Cheese?

Post by awesome_dude » Thu, Apr 10, 2025, 10:02 PM UTC

david-gpu wrote: post #98

awesome_dude wrote: post #95

Earlier quoted context omitted.

I think that the blame lies more with us, the consumers. The cheap bad cheese wouldn't last a second in the market if we didn't all rush to buy it, accepting it's failings, but rejoicing in how close it is to the "real" thing and, of course, deriding the original as being "so expensive"

At the margin there are people who don't eat the cheese today because it is too expensive for them. Those people are the ones who benefit from slightly cheaper cheese. On the other side you have those wealthy enough to enjoy as much as the want out of it at its current price. Those would be the losers if quality were to deteriorate.

Post by SV_BubbleTime » Thu, Apr 10, 2025, 10:21 PM UTC

ziofill wrote: post #38

Probably I'm biased because I'm Italian and I grew up eating them, but Parmigiano Reggiano and Grana Padano are hands down the best cheeses there can be. Many people know and consume them only grated on pasta dishes, but they are especially delicious on their own with some good bread or grilled polenta. Also, the crust can be chopped up and added to risotto (as you're cooking it) and they turn into wonderful little c…

Post by vanderZwan » Thu, Apr 10, 2025, 10:34 PM UTC

faizan-ali wrote: post #92

ericjmorey wrote: post #89

Earlier quoted context omitted.

Probably not anymore

In the US, the best example is in California. To get the California Olive Oil Council stamp of extra virgin quality, you must have your oil tasted by the government body. I'm one of such tasters :)

Post by stefantalpalaru » Thu, Apr 10, 2025, 10:39 PM UTC

Post by thierrydamiba » Thu, Apr 10, 2025, 10:59 PM UTC

woah wrote: post #66

thierrydamiba wrote: post #65

Earlier quoted context omitted.

Do professions really get destroyed? Or does the world just change? I used to get paid to do OCR on tax forms. I used n gram models, BERT,etc and it took weeks to get the forms right. Now you can do it in seconds with an api. I wouldn’t say the profession got destroyed. I just work with different tools now. Instead of running ngrams, I’m testing different apis or embedding models. The old job doesn’t exist anymore, i…

There’s no course to learn the niche skills and nuances of this trade; Alessandro accompanied and apprenticed with Renato and other experts for about 3 years, learning through firsthand experience how to assess each form. “The particularity of this profession to me is that it’s like it was 2 years ago, and it’s a skill that’s handed down from dev to dev. You go around with the most expert, most experienced BERTitori,…