I still mistake cheese for fart

Fart,
Toe Jam,
Cold wet cement,
poison,

These are some of the words I would use describe cheese here.

It took 3 years to stop frantically searching  for something past its date when a waft of cool air reached my nostrils after shutting the refrigerator door.  Even wrapped in plastic and in a tupperware.

I still (on Tuesday, to be precise) have been in a room with a guest and been surprised that we were "close enough" for him to pass a silent but deadly, only to realize that the smell coincided with the opening of the fridge and the laying out of the cheese plate.
How can one be sure.

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The story one is told in the hills of Roquefort-sur-Soulzon is that Roquefort cheese was born from a sheep herder who left his half-eaten cheese sandwich in the cold, wet caves while taking a break from the sun.  When he came back 2 weeks later he found his sandwich, and was delighted after taking a bite to find new flavor.  (Because who doesn't love a couple of fuzzy green-blue spots on their 2-week-old lunch).


Or maybe, the sheep herder was sick and self-medicating.  Roquefort, by its scientific name, is Penicillium roqueforti, and is indeed a member of the penicillin family.