You don't have to be a certified cheesemonger to know how to talk cheese. At the California's Artisan Cheese Festival, Lassa Skinner, retail director of the magazine Culture: The Word on Cheese, spoke about how to conduct a cheese tasting on a basic level. Like wine, it begins with the varietal (of milk), continues to the body (the rind and cheese's texture), and ends with sniffing and savoring (the flavor). According to Lassa, when in doubt about the name of the cheese you recently had at a restaurant or party, describing these four components will help your cheesemonger guide you in the right cheesy direction. Keep reading to start smart cheese talking.