Cheese, hold the crackers

I went to a cheese tasting last night.


The man running it told us that he bristled whenever someone described a cheese as simply “sharp” or “mild.” “Even the most basic cheddar you buy in a grocery store is more complex than that!” he admonished us.

I thought that one of the cheeses we had tasted like “band-aids.” Evidently, that’s not part of the widely-accepted cheese-tasting vernacular.