This is a Cheese question.

Dutch cheeses are reliable but cr*p: Edam, Gouda... there's a third, can anyone remember it??
Ditto, Danish cheeses: Danish Blue a flavourless variant on Stilton & precious few other Scandinavian cheeses.

But MEDITERRANEAN cheeses...! Not even going to get you started on the vast variety of cheeses from Italy and France.. and TBH some hot queso from Iberia. The choice ranges from the bland to the mouth-bustingly overmature. You know of what I speak!

My Quiz Q is simple: what is the HISTORICAL reason for North Euro states to have bland, buttery cheeses and for Italy, France etc to develop the cheeses to die for?

Yrs in Formaggio,
TL