Where's the Vacherin?

Aged, Sharp Provolone - Exactly as it sounds. It's harder due to the aging and its sharpness is just a notch below a sharp cheddar. Borderline fantastic and definitely a cheese I'd put out for cheese novices that would initially shy away from the stinkier, softer, more adventurous cheeses.

Caciocavallo

Only one new cheese this week. I was so busy inhaling the fresh mozarella, the Fourme d'Ambert (wrapped in prosciutto di parma - Oh My!!), Parmigiano Reggiano, and the Drunken Goat that I didn't have a chance to try any other new cheese except for Caciocavallo. It's a hard cow's milk cheese from Italy. It's slightly salty. It comes in an unusual giant pear shape and legend has it that it originally was made from mare's milk.

I had a smoked version that was fantastic. The only problem I found is that it dried out extremely quickly.

Nature, With a Sprinkling of Nurture

James Kwak asks, "Do Smart, Hard-Working People Deserve More Money?".

My views on this topic have changed pretty drastically over the past 20 years. Genetics and luck just play too big a factor.