Like many things in life – sausage making lawmaking being two – I try not to dwell on the finer points on what makes cheese taste as awesome as it does.
I mean, we all know it’s about mold, and bacteria, but frankly, if we think too hard about it we wouldn’t ever eat it again.
Which is why this piece on the BBC website both fascinated and repelled me at the same time.
Read it at your own peril. Spoil the mystery if you must.