Serious Eats - seriouseats.com

Telliacherry, I'm afraid you misunderstand my complaints. I welcome questions. Please read the piece I linked to where I talked about customers I love, particularly the Curious:

"Cheese is scary. The shop is scary. Sometimes the cheesemongers are scary (I mean, all those weird Cheesemas Carols? What's that about?). Customers understandably feel timourous and trepidacious (is that a word? Fine, then I (tm) it.) when they approach the Barge o' Cheese, slick with sweat (cheese sweat, not ours! God.), and stank with stench. They look around, eyes as round as...well, cheese rounds, and clutch timidly at their big yellow numbers. (The shy ones know to take a number, they just aren't always bold enough to speak up when they're called, the poor dears.) They don't know much about cheese but they're quietly willing to learn, especially when I tell them graphic stories about how classic, real, British cheddar is made or what turns cheese orange. They love it, they buy it, and they smile when they leave the store."

And also, the Challengers: "They come to me with terribly delicious conundrums. What cheeses to pair with Mint Juleps or Laphroaig, or which cheeses would melt wonderfully well on a grilled sandwich? That second one seems like a gimme until you consider that the sandwich will also contain...PICKLED CUCUMBERS! I love these cheesy challenges because I don't often get them. It's more like, what cheese is good in a salad, or pasta, or fondue, or for appetizers? There's nothing wrong with those questions, of course, but I get into a rut with them and don't exercise my little cheese cells nearly enough."