The 21st century, at its birth, saw cheese researchers in something of a frenzy trying to solve the industry's great language problem. The problem is this: say what you will, the taste of a cheese is hard to describe.
This cheese – this one! – is better than the others, you insist. But how can you say why? Which words would cause competent cheesiasts, munching this same cheese and hearing you speak, to all agree?
Researchers chose to concentrate on cheddar. One must start somewhere.
In 2000, Jane Murray and Conor Delahunty of University College Cork rejected all earlier cheese-language-making attempts, complaining that "the method by which these were selected" was vague.
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