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Compté basically is Gruyère: same recipe, same process, same taste profile, just slightly different terroir.

(https://www.thephcheese.com/gruyere-and-comte-two-of-a-kind)

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].

[0]: https://www.sac-cas.ch/fr/cabanes-et-courses/portail-des-cou...

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?

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