When offered a piece of cheese, you should enquire as to its origins. Should a shop be named, release a wry chuckle before explaining that you meant which farm and were wondering what the animals had been fed on, because that affects the flavour, you know.
Before receiving guests, you must hide the supermarket cheddar from your own fridge.
Edam is not cheese.
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One must not forget the essential equation in regards to cheese tasting; the more unpleasantly unpalatible a cheese actually is, the more it should be considered ‘enjoyable’ and ‘valuable’. If a person actually expresses distaste for what is considered todays finest organically produced, micro-farmed, hand-made cheese one must instantly tisk at the offender and express pity for their obviously under-developed palate. After all if they can’t appreciate sloppy goat curd one shudders to think what the wine rack looks like.
Marvellous! Thanks! Shudder, indeed…
You may be flippant but I don’t think you have seen the mass array of “tasty cheese” in Australian supermarkets – strangely named to disguise the fact that it is in fact not but is about $20/kg. Compare this to the huge price increase on other (actually tasty) cheese eg “British Stilton” at $100/kg and you can see why cheese is an upper social classes Aussie pursuit…