Jen, be nice and share! But my question is, what KIND of cheese? What it if is Limburger? Or worse, German Handkase? For purists, I should have put double-dots over the A to make it A-umlaut, in which case the A would have the same vowel sound as the E in Spanish "queso", and the trailing "e" is pronounced as a schewa, a linguistic name for a lightly voice "uh" sound.
My dad and I used to visit the local supermarket and sample their cheese section. They had pretty good choices. Once a week, he would drop by the biggest market in town and grab a small sample. He would come home with a small box of crackers and a small sample of cheese, which we would try and then discuss. Except for the day he brought home German Handkase. We both took one bite and spit it out. It was fresh, but it was some really pungeunt variety of sheep's milk cheese. Good thing it was a small sample, 'cause it was unpalatable. So we took it to the back door and threw it out for the local animals. Ten minutes later, while looking out a back window, we saw a cat trying to bury it.