Why are we overcomplicating our cheese boards when a simple regional connection is what builds genuine guest loyalty?

I’ve been thinking about this point from Catherine Smart at Not From Concentrate regarding Tenaya Darlington's advice to select cheeses based on physical proximity to your own town.

There is something deeply human in the Swiss tradition of the figure-eight fondue stir—a reminder that in hospitality, the ritual is just as important as the recipe. Check out 👇