Intimidated by the 400 variety of cheeses at your upscale market? Worried about spending good money on cheese you'll hate? Wondering how people can eat some of that gross stuff? This article is intended for folks who are new to the world of fancy cheese. If you've grown up eating the orange blocks encased in think plastic, but you want to try something new, this article is for you. We're just touching on the basics here though. Wine pairings and such will have to wait for another article.

And it's not gospel. There are many other answers to these questions that are just as valid. But only you can know what you'll like and what you'll find gross. So I'm just trying to lift the mystery as best I can. If you have questions that aren't answered here, feel free to post them in the forum.