Cheese, Not everyone likes it, but those that do like it, tend to love it. Along with it's sometime partner, wine, it is one of those ancient foodstuffs that takes a few simple ingredients and seems produce infinite variety; thanks to traditional craft skills, and latterly, applied sciences.

A few months ago I was sharing an Uber with Carlos, on the way home from a conference, and he let slip that he was in international cheese judge. Intrigued and delighted, I knew we just had to get him on the podcast 

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