Early in our trip, we visited Fromagerie, a cheese shop, in Paris. I have never been a huge fan of cheese; however, being able to experience the unique tastes of various cheeses native to France was memorable. In class, we discussed a paper on how cheese palatability could provide some stress relief (Fourman et al., 2021). Although cheese may not be my preferred comfort food of choice, it was nonetheless eye-opening to learn about the various cheese making techniques implemented in all parts of Europe.