Clifton Fadiman immortalized cheese as 'milk's leap into immortality,' while Chelsea Lowrie suggests cheese is best eaten fresh. Cheese matures over time, gaining value, character, and sometimes a higher price point through specialized processes like brandy infusion or unique wrapping.
Cheese pricing can be purposeful or arbitrary, with cultural perceptions also shaping value. The US, despite a vast cheese industry, appreciates certain European cheeses more than local cheddar, reflecting consumer preferences and trends.
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