If I took my own advice, I probably wouldn’t have bought this cheese. Only after I brought it home and tried it did I notice a key piece of information on the store label. The packed-on date—when the wedge was cut and plastic-wrapped—was more than two weeks earlier. No wonder it tasted stale. Only when I scraped the cut sides did I find the nutty, roasted-onion aroma I was hoping for. Underneath that oxidized exterior was a glorious cheese, but I wouldn’t have found it without deeply shaving the surface.