Years ago I taught a 6-week class about cheese! I was reminded of that when R brought up bringing cheese for a cheese tasting in his chemistry class this week. This was our discussion...and it always comes back to those IB learner profiles at our house. R: Mom, Thursday I need to bring cheese to my chemistry class for a tasting. D: Oooo! What kind? Gorgonzola? Époisses?? So many possibilities! R: No. Basic cheese. C: What's 'basic cheese'? R: Some kids have never had cheese other than on pizza. C: How is that even possible? D: They aren't risk-takers. So, I bought a small wheel of brie and sliced up a baguette for him, reminding him that that was for chemistry class not his lunch. I was a little sad that he didn't think his current classmates would be open-minded enough to try some more exotic cheeses. But I thought I'd share the cheese tasting I hosted at ISM several years ago. Talk about caseophiles in training...
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