- Cheese tasting should always be offered.  If a retailer refuses you might want to look for a new store.  David’s encourages cheese tastings.

- You should examine cheeses and their labels for the name, origin, producer, type of producer, type of milk, fat content and their outward appearence to make sure you getting exactly what you are expecting.

- There are generally 7 degrees of ripeness to cheese; (1) too young (2) signs of character (3) prelude (4) peak (5) past peak (6) still edible (7) bad.

- Cheese faults generally fall into 3 catergories; (1) physical defects (2) aroma (3) flavour.

- Physical defects include; bludging, flat, unwanted interior holes, cracked, slimy, unwanted molds, discoloration, uneven texture, brittle, reddening.

- Aroma defects include; ammonia smell, excessively strong, pungent, sour, or smell literally like feces.

- Flavour defects include; too strong/weak, sour, bitter, salty, ammonia, fermented, fruity.

- Ideal temperature conditions in Farenheit; Blues 44, Soft-Rippened 50, Washed-Rind 52, Hard/Aged 58. 

- Ideal Humidity conditions; Blues 90%, Soft-Rippened 85%, Washed-Rind 50%, Hard/Aged 58%.

- To get the most out of your cheese you should check on your cheese daily, rewrap them when necessary, allow for some air exchange, give them a bath if they are dry.

- You should avoid; freezing your cheese, letting them dry out, exposing them to strong light or temperature fluctuations.

- Cheeses should always be served at room temperature around 70 degrees farenheit.  Cold masks the flavour of the cheese.