I never used to be tolerant of spicy food. And so I decided one summer ten years ago to change that, through a grueling and relentless dedication to all things spicy. It was rewarding. Because now, I regard hotness in food as a welcome enhancer of all things.
While it's true that spicy food presents different palatal challenges than does cheese, my anecdote of taste bud transformation does illustrates a point: If you're open to revisiting foods that you once found flawed, you may be able to change. And with change comes opportunity! (Especially in matters of cheese options.) But you may need help.
So I'll try to set aside that cheesemonger inability to understand how someone could ever be offended by any kind of cheese, and instead offer recommendations, emotional support, and tactics for conquering your fears and opening your mind to the four most-shunned types of cheese. Because really, there's so much to gain from learning to love something new, especially if the only thing at risk is a bit of caloric sacrifice.
To read the rest of the story, please go to: The Kitchn.
