Tariffs. Well, this is out of my usual cheese comfort zone, but there have been questions asked, like "What is a tariff on cheese about?"

Basically cheese lovers, a tariff is a tax enforced when something is imported or exported. Things like chocolate, water, oil, meat and yep, cheese are taxed. A while back, U.S. President Bush hiked up the taxes on Roquefort Cheese from France. His reasoning was questionable, something regarding their tariff hike on beef from the USA and its use of hormones, regardless (I am a mouse, not a political analyst) the following President - Barack Obama, dropped the tariffs on the cheese. This made everyone in love with Roquefort VERY happy:

"It's a great thing," said Liz Thorpe of New York specialty shop Murray's Cheese, which -- fearing a tariff increase -- had ordered 300 extra pounds of Roquefort. Most of her stash sold as customers learned the venerable French blue might be priced off store shelves, Ms. Thorpe said.

Now we don't need to buy in bulk, unless of course you're like me and the mice, we eat this cheese on EVERYTHING some days. It really stinks up the place, but its worth it! Roquefort is a variety of blue cheese, made from sheeps milk in the south of France. It has navy blue dots and marks, its very creamy and also very salty and pungent. A little goes a long way.

The mold culture used to make this cheese was once harvested in a unique way: The mold that gives Roquefort its distinctive character (penicillium roqueforte) is found in the soil of the local caves. Traditionally the cheesemakers extracted it by leaving bread in the caves for six to eight weeks until it was consumed by the mold. The interior of the bread was then dried to produce a powder. Nowadays the mold can be produced in a laboratory, which allows for greater consistency. The mold may either be added to the curd, or introduced as an aerosol, through holes poked in the rind.