I have never really been a strong cheese lover. I feel badly at times because so much effort is put into creating so many types of cheeses. Cheese fanciers talk about cheese with the same glazed over eyes that Mark gets when talking about French wines. I have tried to expand my horizons about cheese, but have a hard time getting past the taste of so many that I wonder if I am missing something. Am I just a cheese eunuch? I taste Bleu cheeses and to me they taste like the sterile gauze in a Drs. office. in fact most of the cheeses I taste that are strong taste to me like sterile gauze. Is it simply the mold that has that sterile taste? Why am I eating mold anyway? I'd like to get that dewy look in my eyes too, but unless you can tell me something like "Yes Virginia there is a Santa Claus" type thing about cheese I may be doomed to a life of medium Chedder. Tell me there's hope.