I got 15 cheeses from FR a few days ago (all French cheeses from the vicinity of Blois) and it had 100% of them wrong. Cheese 16 was a cheddar and it categorised that as Comte, but now I see here that it only recognises French ones? I do like the idea though; my wife can recognise many on sight and smell but I am more of a barbarian and know practically nothing about these except that I like or not like; it would be a handy app for me anyway if it performed better.
Comté. Note that it is very interesting that to make good Swiss Gruyère, you need Montbéliarde cow milk. At the turn of the last century, farmers from France effectively passed calves across the border by carrying them on the back and doing very dangerous mountain climbing[0].
Fair enough, though the reason I posted was because the GP did get cheddar misclassified as comte so it evidently can propose both comte and gruyere as labels. Maybe the taxonomy could be revised to make it respond gruyere/compte if they are really indistinguishable.
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?
To me it seems much more likely that it is just unable to distinguish these cheeses. Both cheeses look very similar both in the cheese itself and the rind. They are also packaged and served in similar ways.
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.
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.
It's hard to taste a picture! I'm not saying they're exactly the same, but they're made in extremely similar ways.
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.
Nicely surprised, a picture of a Mont d'or was labelled as "Vacherin des bauges" which is quite close.
Mont d'or is another name for a "Vacherin" from "Haut-Doubs".
Unfortunately, the /label page did not work on Firefox Android for me.
“The original codename for Python Package Index (the central software repository for the Python programming language) was "CheeseShop" in reference to this sketch. The current standard packaging format for Python software is called "wheel", as a reference to a wheel of cheese.”
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
Don't have french cheese around me right now, I tried with the first google image of camembert and it mislabeled as brie...
On a tangent, as I'm developing a similar ai powered pwa, what's, in your opinion, the preferred way to let the user shoot a photo and upload it? Leverage the native camera/upload UI (like the cheese app) or using a custom html/js UI without leaving the app (something like this [0] demo not mine)?
When I'm identifying a cheese I feel like it's 50% sight, 40% smell, 10% feel. It's hard to imagine identifying arbitrary cheeses with just sight. There are so many and a lot of them look extremely similar.
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.
News flash from 2023: Prevision.io rebrands itself as Cheezam to focus on the fine cheese and wine niche. The company has partnered with Michelin 3-star restaurants, applying machine learning to high-throughput sequencing data to offer menus specially tailored to your genetic taste signature.
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.
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 :/
As a child, I loved when we visited our family there: fruit as an appetizer and cheese for dessert was much more natural to me... "put a piece of cheese in the ground and you'll find out"
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.
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
What would you say if I told you there is a app on the market that tell you if you have a hotdog or not a hotdog. It is very good and I do not want to work on it any more. You can hire someone else.
They even set up legit GitHub profiles with repos that appeared in some scenes (and even their site/blog used to have regular updates lol). It was awesome.
