The World's Great Cheeses

What the plate gets wrong

The picture was generated, and these are its errors of fact, checked against the kitchen and the Lexicon. Read the plate with them.

• Comté prints “Bold, tarity, blue”. Comté is a firm, nutty, aged Alpine cheese with no blue veining, so the style line should read something like nutty, firm, complex. Comté is a pressed cooked hard cheese, the plate's own Cheese Categories panel files it under Hard cheeses, the wedge pictured is a plain firm cheese, and the line simply repeats the Roquefort card with tangy misprinted as tarity.
• Époisses prints “Smoky, rich, pungent”. Époisses is a washed rind cheese and is never smoked, so smoky should be replaced with a word like meaty or salty. Époisses de Bourgogne is washed with brine and marc de Bourgogne, and the app's own deck describes the washed rind family as brine or booze washed and stinky, never smoked.
• Parmigiano Reggiano prints “Pictured as a bright orange crumbly block”. Parmigiano Reggiano has a pale straw yellow paste with a crystalline grain, and the orange block pictured looks like colored cheddar. Parmigiano Reggiano is never colored with annatto, so its paste is straw colored and the picture would mislead a server at the counter.
• Blue Shropshire prints “Blue Shropshire, pictured with a white paste”. The cheese is called Shropshire Blue, and its paste is orange from annatto with blue veins rather than the white paste shown. Shropshire Blue is the name used by every maker, and it is an annatto tinted Stilton style blue, so both the reversed name and the white paste picture would teach a server to misname and misidentify it.