String cheese anyone? Not me. At the moment we have 6 kinds of cheese in the fridge, ranging from parmesan to feta. How do you expect your kids to grow up and attend wine and cheese parties if they never try anything more exciting than good old mozzarella. Well, maybe not old. The answer is that it’s unlikely. I mean they will grow up, but it’s unlikely that they’ll attend wine and cheese parties. Host a mini cheese tasting party with your kids and let them explore the different flavors. If they don’t like one, just keep neutral and say something like “maybe the next time you try it you’ll like it a bit more”. Describing the flavors and textures is also a fun way for growing connoisseurs to learn the ropes.
And I must say, James Beard’s take on cheese is thoroughly indubitable:
I am grateful to have learned young that cheese has an important place in a menu. It isn’t something to serve with apple pie, and it isn’t something to cut into nasty little cubes and serve with crackers. Early in life I learnt to see the beauty of great slabs or rounds of cheese on the table, and I still respond to the sight of a well-stocked cheese tray properly presented. Cheese must have warmth and time to soften. Too many households and too many restaurants ruin every bit of their cheese by keeping it under constant refrigeration. Cheese that is served cold and hard is not fit for consumption.
From Delights & Prejudices by James Beard