The other day, we went to a cheese tasting at Fromagerie Monbleu in the 9th Arrondissement. We had a wonderful hostess who provided fun and interactive activities beyond a simple cheese tasting: a cheese quiz, a blind taste testing, a blind drawing activity, and an identifying the cheese activity. It was interesting to try cheese made from cow’s, goat’s, and sheep’s milk that originated from different parts of Europe. We learned that taste comes from sensors in the tongue, and flavor comes from sensors in the tongue and nose. This means taste and flavor involve different pathways within the brain, resulting in each cheese having a complex and unique profile.