When I want to eat a cheese - especially if i'm trying it for the first time, i only want CHEESE. However, I dont think there is anything wrong w/a cheese maker who wants to experiment. Taylor Farm in VT makes an amazing Garlic Gouda. Beltane Farm in CT has a fresh chevre with dill that is out of this world. Yes, these are deviations from "the cheese", but as long as "the cheese" can stand on it's own, i say-go for it. B