Note: Cheeses are very individual and specific. These are general guidelines. No one has to follow these if you don't want to. The idea is to elevate the taster's consciousness and the result will be more flavour and enjoyment from your food.
Cheese has a lot of history. It's function started as a way to save the milk from the summer throughout the winter. There are stories about following early recipes, about which caves and planks the cheese is aged on to impart its particular flavour, stories about black nosed highland sheep gettin it on with the lowland red nosed sheep...I basically just gave that story away, didn't I. Nutritionally cheese has calcium, proteins, fat and minerals. The bacterium in cheese helps the body absorb and digest the calcium, if its raw milk cheese, which is much more tasty. The key to eating cheese is moderation. If you eat too much your belly will puff out and digetive system will grind to a hault. BUT, in moderation your tongue can enjoy the flavours and textures and your body will use the nutrients. Win-win.
Now, for the tasting...
"Why isn't there a special name for the tops of your feet?"
When sampling cheeses it is a total sensory event. Some cheeses you smell before they get to you, others you really have to get face to face with it. There is a surprising lack of correlation between the smell and the taste of the cheese. This ties in your smell detectors with your taste buds. Inhale and try to detect a few characteristics about the cheese. Aroma adds to the complexity of the food, which can, in turn, add to your enjoyment of eating it.
- Competence, like truth, beauty and contact lenses, is in the eye of the beholder.