Considering his genetic background, it would have been virtually impossible for him to shy away from a chunk of Camembert or a slice of Stilton. With a foot in both Wisconsin and Illinois and his father's undying love for it, cheese is practically Scotty's birthright.
I wasn't sure what kind of cheese would be appropriate for Scotty's big introduction, so I poured over several baby food books as well as the cheese selection at Whole Foods for a couple of hours. Would he like a nice Roquefort, Jarlsberg, or provolone? What about goats' milk cheeses? Or a quiet Swiss? I steered clear of anything moldy or unpastuerized and finally settled on what I thought was a good meshing of Brian's and my culture backgrounds: a gentle Kilaree cheddar hailing from the rolling green hills of Ireland. Brian loves cheddar and I love Ireland, so it seemed like the perfect compromise.
And Scotty loved it, too. It took a few bites for him to acclimate to the new texture and taste, but in the end, a cheesehead was born.