I've never worked with cheese and other than an adventurous palate and passion, don't have formal training in the fromage-arts. So I though what could it hurt to apply as a cheese tester? Worse case I'd be passed over like Velveeta on a cheese board and best case scenario, well, I could say I've been "paid" with CHEESE! How cool is that? By some stroke of luck, I was picked to be on the Birth of a Cheese Tasting Panel and what a tasty honor it has been.

My secret wedge was delivered by FedEx, although it felt like it should have been a dark suited man in sunglasses holding a metal briefcase. I carefully unpacked the precious cargo, each layer increasing my excitement and suspense until the last peeled away to reveal a freshly cut, foil wrapped wedge of cheese. Blue cheese to be exact, my favorite, my Kryptonite. With my brain shouting "must eat now!", I somehow managed a couple pictures before succumbing to the demands and digging in.

Before me was a precious piece of art. It's yellowed buttercream center and olive toned veins webbing out towards a dried, rough and golden rind. This hunk of milky goodness practically shouted "I'm aged, impressive and strong".At this point I'll remind everyone of the saying "looks can be deceiving". My nose did a triple-take and had to work to decipher the subtle scents of dry grass and leather, there was no nasal assault which I had expected. Then I took a taste and had an etherial moment of oral richness. The hay, nutty and savory flavors complemented the caramel sweetness and together, they melted in my mouth. There was no dryness, no crumbly, no putty-paste texture to be found. Only flakes of creamy blue deliciousness that could be spread on fruit, bread or dried chili-spiced pineapple bits.

For three days I had "dates" with the secret mystery cheese. Trying to critique it, seeing how it got along with other food and beverage in my kitchen and just enjoying the pleasure that a blue can bring. Then sadly it was gone. As much as this wedge was tasty, I'm hoping there will be several more editions needing to be eaten...er, I mean tested.

—Kirsten