I think this may hit on what I see as the difference between a gourmet and a connoisseur. The latter is someone who knows about (in this case) cheese, likes it, and knows good from bad. A gourmet is all that plus they have broad tastes that include flavors and smells others might reject (like used gym socks). Gourmets are about exploring interesting flavors; connoisseurs (I think) tend to stick with what they like.
I am not a gourmet, but you clearly are! Willoughby doesn't sound appealing to me (although I do like harder Alpine cheeses), but I still enjoyed these posts. Fascinating to learn more about cheese!
I think this may hit on what I see as the difference between a gourmet and a connoisseur. The latter is someone who knows about (in this case) cheese, likes it, and knows good from bad. A gourmet is all that plus they have broad tastes that include flavors and smells others might reject (like used gym socks). Gourmets are about exploring interesting flavors; connoisseurs (I think) tend to stick with what they like.
I am not a gourmet, but you clearly are! Willoughby doesn't sound appealing to me (although I do like harder Alpine cheeses), but I still enjoyed these posts. Fascinating to learn more about cheese!
Such kind words, thank you!
Washed rind cheeses definitely aren't for everyone, but I'm glad that you found the history interesting!