How dare you, sir!

I’m a brie man, personally. (You haven’t lived until you’ve tried a brie infused burger — of course the fat content might kill you, but it would be worth it — it’s like saying you have been to Venice).

Now, I will admit there is a place for cheddar in the three-cheese blend I use when we make burritos and nachos, but the overall percentage of cheddar I bring to the table is less than negligible. Perhaps a gouda, or an emmenthal, but cheddar will never be served by itself at our family cheese boards.

With a French wife, that would be a declaration of war, to which she would reply “Aux barricades! Fetché la vache!”

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Ad agency creative director, writer & designer at Former pro tennis player and peak performance coach for professional athletes.

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