A Lesson in Selecting French Cheese

Now, we've all heard about France and its stinky cheese but I would like to introduce you to perhaps the worst smelling food I have ever had the unfortunate pleasure of encountering. Ladies and gentlemen, I present Léger, fabrique au Normandie (made in Normandy). I purchased a wheel of this incredible cheese today. Léger actually smells like a farm with about 50 cows grazing on a recently well fertilized pasture. Why, you may ask, do I own a wheel of Léger? It’s quite simple, really: I know nothing about French cheese; if its not brie or camembert, I’ve never heard of it. I just went to a grocery store and picked out an interesting looking but moderately priced wheel of cheese to accompany my very long baguette. When I opened the carton and unwrapped the wheel, my nose was instantly inundated with the odor. Believe it or not, I actually forced myself to cut a wedge, which was kind of stiff on the outside and gooey like chilled caramel on the inside, and taste it. Surprisingly, it did not taste bad. I just had to open my mind to the possibility that the smell, although overwhelming, should not necessarily influence my overall judgment of the cheese itself. The texture—great for spreading—and taste alone make Léger a great cheese but the smell, which fills the immediate area surrounding my fridge every time I open it, forces me to dispose of it. Lesson learned: When selecting a new cheese, always let your nose be your guide.