The answers, by rarity
| Tier | Points | Banked answers |
|---|---|---|
| One in a Noillirk | 100 | Époisses, Morbier |
| Deep Cut | 85 | Reblochon, Comté |
| Rare | 60 | Munster, Roquefort |
| Schooler | 30 | Boursin |
| Too Clever | 15 | Camembert |
| Plankton | 10 | Brie |
How the crowd plays it
Ask a room of players this question and the first shout is "Brie". The ones who fancy themselves sharper go for "Camembert" — which is precisely why it only scores 15: in Noillirk, feeling obscure is the most common feeling there is.
Real depth starts at "Reblochon" (Deep Cut, 85) — an answer you have to actually know, not just prefer. And at the bottom of the ladder sits "Époisses", the designated One in a Noillirk: the single answer the bank's research says a room produces once.
Playing this prompt backwards
When this question surfaces in a dive, your 25 seconds are best spent in reverse: first, name the Plankton answer silently and let it go; second, refuse the Too Clever answer unless the clock is dying; third, search your second page — the runner-up, the older one, the one from the smaller place. In food, that means remembering that read the recipe backwards: not the finished dish, but the ingredient, the technique, the region it escaped from. A dish's mirror image is its supply chain, and that is where the rare answers hide.
This prompt appears in the daily rotation, in Unlimited mode and — drilled on its own category — in the Food pack. Its full answer bank is also published whenever its day closes, in the archive.