BEAUFORT CHEESE
Stephen Doyle
And it's good to drink an aged Cabernet in winter, all those wonderful savoury cedary and cigar box smells, (Dad used to smoke his beloved cigars so our family is very acquainted with such smells.)
As Cabernet ages it can be redolent of earthy truffle, such a lovely bouquet to linger over in winter for those of us lucky enough to have smelt a fresh truffle. We are very fortunate they are grown here in Orange.
For something similar imagine smelling moist earth around a freshly dug up beetroot.
Was wine the original aroma therapy?
http://www.aoap.com.au/content_common/pr-hard-cooked-cheese_beaufort.seo