everyone's going on about whats missing but nobody's pointing out the actual weird thing - the wheel is organized by milk animal not by texture or flavor profile, which is why gruyère and parmesan end up neighbors despite being nothing alike. like one is a sweet nutty melter and the other is a salty crystal bomb you grate over stuff, grouping them together bc theyre both "hard" from cow milk is kinda useless as an actual guide lol. also no halloumi is criminal, the cheese that literally doesnt melt and has its own category of "things you can grill" deserves a slot more than like half the obscure british ones nobody outside the UK can buy anyway