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: 2026-08-24 · 5 entries checked · 2 flagged · 5 issues confirmed · 2 corrected · 3 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.
All content is fetchable as JSON at /data/content/ · llms.txt · sitemap
Spotted an error? Suggest an edit — reader reports go straight into the audit queue.