Do you find gruyère gross? Are you repelled by roquefort?
Neuroscientists are now investigating why this might be. A new paper claims to reveal The Neural Bases of Disgust for Cheese.
French (heh) researchers Jean-Pierre Royet and colleagues used fMRI to scan 15 people who liked cheese and 15 who “hated” it. During the scan, the participants were shown images of cheese and were exposed to cheese odors.
The six neuro-cheeses were blue cheese, cheddar, goat cheese, gruyère, parmesan,