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Cheezam – Shazam for Cheese

cheezam.fr

101–107 of 107 posts

Re: Cheezam – Shazam for Cheese

#101
post #60

Nice. I have a generic blue mold cheese here and it identified it as Bleudauvergne. Incorrect, but very close to the truth.

There are so many veined cheese, It's hard to classify them :/ Sometimes the model succeed thx to the packaging but maybe I should predict generic "blue veined cheese" instead :/

Re: Cheezam – Shazam for Cheese

#102

Earlier quoted context omitted.

Sure, but quantity does not equal to quality.

I doubt there are many of those named varieties that anyone would truthfully say are low-quality produce by definition, though. There is just a rich, long history of cheesemaking and a wide variety of different cheeses.

Developer here. As a french I only had access to french cheesemaker, so my database if majority of french cheese

You have to knwo that most French cheese make WONT sold cheese from other country. If you want italian cheese, you need to go to Italian cheese maker and if you wan cheeddar, you go to mark and spencer :D

Thus most of my dataset are very local french cheese

Re: Cheezam – Shazam for Cheese

#103
post #74

Earlier quoted context omitted.

Oh. No. Really not. Comté is way more flavorful and tangy, and develop quartz of salt than crisp when you eat it.

I've never been so angry because of an HN comment, nom d'une pipe en bois. But cheers from Switzerland anyway, let's enjoy cheese while we still have a sense of taste.

Non mais vous avez mieux que le gruyère pour rentrer en compète avec le comté non?

Re: Cheezam – Shazam for Cheese

#104
post #78

Earlier quoted context omitted.

Oh. No. Really not. Comté is way more flavorful and tangy, and develop quartz of salt than crisp when you eat it.

The crystals are just from aging it for longer, aren't they? Of course a 36 month Comté vs. 4 month Gruye won't have that many similarities compared to a 12 month Comté vs. 12 month Gruyere.

Correct.Yeah they are.

You specify the range of age you want when you buy comté.

For Gruyère, I never saw that, but it might be because I grew up a few hours from where it’s made.

To clarify : real gruyère is a great cheese. But comte is one of my favorite.

Man I miss cheese.

Re: Cheezam – Shazam for Cheese

#105

Earlier quoted context omitted.

Oh. No. Really not. Comté is way more flavorful and tangy, and develop quartz of salt than crisp when you eat it.

The crystals are not salt but amino acid, mainly tyrosine.

Ok. They are pretty salty and transparent.

Re: Cheezam – Shazam for Cheese

#106

How close are we to having a webcam/microphone for smells? Even if it only detects a small fraction of the thousands of the existing molecules, it would definitely be interesting, especially with some learning model built on top.

I found Sean Carroll’s Mindscape podcast episode on smell to be insightful on this[0]. My understanding? Not anywhere close.

0 https://www.preposterousuniverse.com/podcast/2020/07/13/105-...

Re: Cheezam – Shazam for Cheese

#107
post #97
post #31

Earlier quoted context omitted.

It's very misleading that the author decided to use external libraries on the other examples, yet used the built-in URLSession on Swift.

My swift is pretty rusty now, but I'm fairly sure you don't need to construct an http request by hand (which is what the example code is doing), even if you're limited to only using Foundation classes

The issue is the multipart/form-data body. You still need to build it by hand in current Swift.
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