A cheesy fan letter

Dear Edelweiss Creamery,



What are you people up to? The Gouda you make is really good!

There's nothing wrong with that. On the contrary, but I just find it all so confusing.

Although maybe this is the time to admit to you, and to myself, that I find cheese confusing. Sometimes I go looking for a cheese and they're all like $30 a pound. So I get some over the top Comte upgrade where the cows are all individually tucked in at night and read a story to by milkmaids, and it's really good cheese. I mean, it's delicious! Then sometimes I go looking for a cheese and there's like, some Edelweiss Gouda, from Wisconsin, and it's less than $12 a pound and it's really good! It's amazing really. This happens with Bleu d'Auvergne sometimes as well, although only at one store where I sometimes wonder it they have the wrong price in their computer. Then occasionally there's a cheese and it's maybe $18 a pound, you know, some Manchego or Stilton for instance, and I buy it and it's really really good.

These cheeses are all good! They're fantastic, to tell you the truth. How can they all be that good?

I could put all these cheeses on a plate and maybe pick a favorite, but it would generally be whichever one I happened to be eating at that moment.

I like the way your cheese has the crunchy bits in it, like Parmesan. I like its dense creaminess too. It has a lot of flavor. I am also really keen on the way if I hand over $6 for this cheese I get a nice big chunk of it instead of a frail slice.

I think what's really going on is I like good cheese. There's a lot of good cheese. But I think your wonderful cheese marks the starting point at which price per pound no longer necessarily indicates higher or lower quality. This means that your cheese is better than all the cheeses that are cheaper than it while being as good as, basically, you know, give or take mood, need, and accompanying wine, all the other cheeses in the world.

So

Well done, and, thank you.