We publish our audit record because accuracy claims should be checkable. Every entry on this site runs through an automated fact-audit pipeline (accuracy audit → source-grounded repair → visual QA); this page is generated from that pipeline's own report, not written by hand.
Last full accuracy audit: 2026-08-28 · 5 entries checked · 8 flagged · 17 issues confirmed · 2 corrected · 15 still open
Parmigiano-Reggiano — The claim that the earliest written record of Parmigiano-Reggiano is from 1254 is misleadingly precise, as the 1254 document mentions a cheese from Parma but not necessarily the modern cheese; the earliest explicit reference to 'Parmigiano' is from 1344.
Parmigiano-Reggiano — The legend that Parmigiano-Reggiano was created in the comune of Bibbiano is not a widely established or canonically accepted origin story; standard accounts associate the cheese's origins with Benedictine and Cistercian monks of the Parma and Reggio Emilia re
Camembert — The entry implies all Camembert must be made with raw, unpasteurized milk from Normande cows, but only Camembert de Normandie AOC/PDO has that requirement; many other Camemberts are pasteurized.
Camembert — The claim that the white rind (Penicillium camemberti) was 'widely established by the 1950s' is inaccurate; it became standard earlier, by the early 20th century, and was widely used by the 1920s–1930s.
Parmigiano-Reggiano — [staleness sweep] contains time-sensitive marker (as of 2017) - verify against current source and re-date or remove
Pecorino Romano — [staleness sweep] contains time-sensitive marker (as of 2024) - verify against current source and re-date or remove
Brie — [contradicted] Brie typically contains around 45% to 50% butterfat in dry matter, slightly lower than some other soft cheeses. :: Brie typically contains between 60% and 75% butterfat, slightly higher than Camembert.
Brie — [contradicted] The French government officially certifies several AOC/PDO-protected Brie varieties, including Brie de Meaux, Brie de Melun, and Brie de Nangis. :: The French government officially certifies only two types of brie, brie de Meaux and brie de Melu
Ricotta — [contradicted] ceramic vessels called milk boilers were used to boil milk at high temperatures :: The source says these were 'designed to boil milk yet prevent it from boiling over', not that they boiled milk at high temperatures specifically.
Ricotta — [contradicted] The fresh acid-coagulated cheeses produced with these boilers were probably made with whole milk :: The source says this about Bronze Age milk boilers, but does not state that this refers to ricotta; it says 'the fresh acid-coagulated cheeses' (
Provolone — [contradicted] Provolone originates in the Campania region near Vesuvius. :: The source also states 'the most important provolone production region today is northwestern Italy and, in particular, the city of Cremona' — this does not contradict the origin claim
Provolone — [contradicted] Two varieties—Provolone Valpadana and provolone del Monaco—hold European Union protected designation of origin (PDO) status, meaning only Italy may legally produce cheese called 'provolone' within the EU. :: The source states 'no country in the
Burrata — [contradicted] The dish was born out of a need to minimise food waste in the 1920s. :: The source says burrata may have origins dating back to about 1900, and that more recent records show Lorenzo Bianchino first developed it in 1956; the '1920s' food-waste or
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