The genealogy of the literature of cheese is venerable. The first important publication, Pantaleo de Confluentia's De Lacticiniss, was issued at Turin as long ago as 1477. Since then earnest students on the subject have not been lacking. Provided it be well and truly made there is really, for the confirmed Turophile (moi),no such thing as bad cheese. It could be dull or may be naive, it may even be oversophisticated. Yet it remains cheese,( OK you've heard this quote before but I love it) Milk's leap toward immortality.