Any aficionado can tell you: all cheese is not created equal. Nor is it even similar! Whether it's the Saint Nectaire, Abbaye de Timadeuc, or Camembert of France; the Pecorino or Romano of Italy; or the Cheddars and Stiltons of Great Britain, your cheese aficionado won't want to leave any variety unsampled. Give them an international selection or an array of cheeses from one region.