On Sep 5, 2:53 am, "John W." <worthj1...@gmail.com> wrote:
> But isn't it the age of a cheese that's important?

I thought so, too, but I guess it also matters what you start out
with. I've never done a "taste test" so I have no idea if it really
matters, or if I'd even notice. But the same person who told me about
this actually does travel internationally to sample food at specific
restaurants, so either his palate is very sensitive or the Europeans
just have better marketing!

I did know a woman who wrote restaurant guidebooks in the US. The cool
thing, apart from (inevitably) getting special treatment at certain
restaurants, was that she could take a bunch of people out to a fine
meal and deduct the cost of the whole thing on her taxes. It was...
um... research. It does seem like a good way to go, as long as you can
make enough to cover those costs.