Standing in the chilly aisle, I’m overwhelmed by cheese
(the sheer amount of choice, I mean – not literally).
There’s Camembert and Wensleydale, Gorgonzola, Brie,
Edam, Gouda, Emmental, Feta and Haloumi.
Cheese in wax, and cheese in oil, cheese in brine and plastic,
rounds and squares and triangles, and strings that look elastic.
All these cheesy choices just take too long for me,
so I’ll play it safe with that old faithful – Cheddar, strength 3.