[Mezzaluna]

Thank you again for joining us!

I've never been able to figure out how to educate my palate to appreciate the runny, aged cheeses others adore. I never seem to get past the jolt of ammonia or other strong odors and flavors, which have distracted my palate. It was a big step to learn to like aged Manchego.

Can you recommend a way for a cheese neophyte to develop her appreciation of more sophisticated cheese flavors? Should I be "looking" for other elements of the cheese's aroma, taste and texture so I can get past the strength of aged cheeses?