We often generalize about things in life, but when it comes to food and beverage, all are not created equal. Take olive oil for example. For centuries it was so precious that it was used as currency equal in value to gold. Today we know that there are grades of olive oil that are less refined and useful for cooking, but we can learn from the Italians that many oils are used for much more delicate flavors on bread and in salads. Balsamic vinegar, like fine wine, changes drastically with careful aging and blending. Eating it on cheese is a treat, and some is so sweet that it is used in desserts. Some is aged 35 to 50 years and more.

Cheeses made from the milk of sheep, goats or cows are as varied as the stars. Some are aged, some are soft, and some have a strong aroma. In all cases, each cheese has, by tradition, accompaniments like sweet or savory jellies.

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