One of my coworkers brought in some fancy gourmet cheeses for everyone to try today, and I have to admit I was intrigued enough to try them.  The brie was actually pretty good, but then there was the blue cheese, which my coworker warned me was very strong.

Me, before trying: “Pfft, how strong can it be?”

Me, after trying:

…In hindsight, maybe I should have reconsidered trying a cheese that has literal penicillin mold running through it.

And this is supposed to be high-class gourmet stuff?

…I’m sticking with my Kraft slices, thanks…