As part of the course curriculum, we had an organized trip to the small town of Roquefort. As you may know, this town is famous for its "blue cheese". (they told us its not actually blue cheese, its "roquefort cheese") We first listened to a lecture about the cheese-making process and the trademark issues and protections associated with their cheese. The Roquefort name is protected by French law, and throughout Europe, so that no other cheese can use the name.
Following the lecture, we had a picnic in the park, then had a tour of the caves where they "ripen" the cheese. (let the mold grow) At the end of the tour, we had a tasting of the different cheeses they offered, and I surprisingly liked the strongest one the best. The cheeses were very salty and pungent, but had a pure taste to it, lacking that bite that some blue cheeses have. It's amazing how much better it is than a cheap blue cheese you can buy in the US. Needless to say, this was a much better day of "class" than actually being in class.
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