I think we are gonna be friends

Some cheeses age well.
They become interesting and full of complex characteristics:
like an oaky flavor,
and a succulent, pungent smell.
They color well and grow swirls and whisps.
They do not crumble with age;
they simply cast aside imperfections.

Other cheeses don’t age well at all.
They lose their charm and grow mold.
They develop a smell which becomes a smell which we use to classify other bad smells by.
They get fuzzy and green,
and they turn into a slimy ooze that nobody really wants to talk or even think about.

And other cheeses… well…
They dye themselves yellow to preserve their old color.
And as they whither they add on wax or plastic to hide their old lines and cracks.
They lose their smell.
And their flavor becomes so lost we wonder if they’re even edible anymore.
They sit there like silent statues dedicated to what they once were:
mockeries of memory and frescos of nostalgia,
cheeses which have somehow lost their cheesiness.