I’d been introduced to French cheeses some weeks earlier by my friends, Jean-Luc and Sabine Perrotin. We were enjoying dinner at their home near Paris one evening when Jean-Luc told me about a friend who had been visiting the department of Haute-Savoie in the Rhône-Alpes region of eastern France, where an especially stinky variety of cheese known as Reblochon is produced. Upon returning from his travels, the friend stopped by Jean-Luc’s office with a gift of Reblochon. Not thinking, he dropped the package into his desk drawer. As the day progressed, the smell of the cheese penetrated it’s wrapping and began to seep into the room; by the end of the day his co-workers were wrinkling up their noses and commenting on the strange smell. Guesses as to its source ranged from clogged sewers to a dead rat in the vents.