Remain open. There is something bigger than you know going on here.
I’m not actually a cheese person. My knowledge, until now, has been quite limited. I’ve suffered from the same problem with cheese as with wine: I lack a framework for understanding it, tasting it, remembering distinctions—all the things that contribute to a sense of confidence and expertise.
I tend to know what I like when I taste it, and my knowledge doesn’t go much further than that. I have a basic understanding of a few cheese terms like hard, soft and aged, but that hardly makes me a connoisseur, much less a cheese snob. In fact, I don’t aspire to be a cheese snob, or any other kind of snob. I love learning about the food I eat, refining my tastes enough to understand what I like and why, and learning about where my food comes from.
The more I learn—about any food—the more connected to it I feel, the more distinct the flavors become, and the more I appreciate everything about the processes involved in bringing that food to my table. And, the more conscious I become about food choices. That’s a good thing.