This week I had the pleasure of visiting a Fromagerie, or cheese shop, in Paris. Growing up I had always been the cheese lover, but I hadn’t put any thought behind why humans liked cheese in the first place. A paper we were reading in class, by Ano et al. (2015), claimed that specific kinds of cheese may have anti-inflammatory properties that can help stave off neurodegeneration. The excursion for me, however, was a time to explore the enormous variety of cheese that was native to France. While I may not have loved all of them, it was really interesting to see how different region specific techniques had developed to make tasty and unique cheese.