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Maisy Donnington's Cheese Etiquette Hello there ! I'm Maisy Donnington, and tonight I'm going to be your guide to the wonderful world of cheese. You know, cheese is a magical thing. It can say so much about who we are, express so many varied emotions and moods. In spite of our many differences and disagreements, people of all nations and creeds can be brought together thanks to the international language of cheese. But often, selecting just the right kind of cheese can be a nightmare. So many brands! So many flavours! So much to choose from! Well worry not, for I'm here to help you through this intimidating minefield of dairy produce. Just follow my simple advice and you will be able to relax and enjoy your cheese to the full. I first became interested in cheese when I was introduced to it at an early age by my father. I well remember those dark winters long ago, when I would creep into his study late at night. The air would be thick with the heady aroma of cigar smoke, combined with the fusty yet strangely comforting smell of leather from the many sturdily bound volumes that lined his shelves. It was often Father's habit to work late into the night, composing speeches and attending to his correspondence, and he always had a glass of port and a wedge of cheese to see him through the evening. He, of course, would welcome my intrusion as it allowed him a brief respite from his labours, and he would invite me to smell his cheese. Sometimes it would be Edam, sometimes Brie. On occasion he even ventured a Stilton or a Danish Blue. Those aromas were pungent, alien and dangerously exciting. I remember still the thrill of anticipation before that heady odour hit my nostrils, the satisfaction of correctly guessing a Camembert or Roquefort. That's how I learnt how to not fear the cheese, but to embrace its pungent glory...
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