In my travels up and down stairs and around tables at the restaurant, I get lots of questions about our cheese list. I’m often surprised by the cheeses people steer towards, and by which cheeses never get ordered. I can’t seem to unearth predictable patterns, and perhaps that’s due to the wide range of knowledge levels out there. The one standby rule, which is my favorite, is that EVERYONE likes ALL of our cheeses once they take a bite. Never have I had to make the terrifying, rejected-food-walk back to the kitchen with a cheese plate.

Here’s a mishmash of fun facts I’ve gathered:

• Brillat Savarin = SUPER popular, despite the fact that many people haven’t heard of it, whereas Robiola and Camembert hang out to dry

• I’ve heard people say “I love brie but I hate camembert”

• Comté is very popular.

• “I hate goat cheese” is an oft-heard opinion.

• People who are wary of goat cheese go straight for the Lakes Edge chevre as a gateway goat, which often appears in a somewhat frightening blob of white goo and grey rind and ash – not one that I recommend for beginners. Of course the plate always comes back clean. Oh me of little faith.

• Blue cheese is NOT a favorite, and is a tough, tough sell. So sad.

• MORE BREAD! cry the masses

• Folks asking about wine pairings are few and far between. Oddly, most people don’t order wine with their cheese. Does anyone else find this strange?

• I often get a hearty grunt, nod, smile of satisfaction when the answer to “what cheese comes on the burger?” is “cheddar.”

• The words “Parmigiano Reggiano" mean nothing to many.

• “Hold the cheese” is a big lunch instruction, but it’s rarely uttered at dinner.

• I’ve never seen anyone fazed by the pungent smells some cheese emit.

I’m not sure what all of this means, but my tables are a constant source of entertainment and brain-challenges. Please let me know if you’re aware of the mysterious formula all of this info fits into.