Milk is difficult to store for extended periods because it spoils badly at ambient temperatures. Historically, one solution to this problem has been to make cheese, by ensuring that it spoils correctly. This talk is difficult to deliver for an extended period, because the probability of bad puns means it, too, can be badly spoiled. I talk about various different kinds of spoiler, and explain how the wrong kind of spoiling can be avoided.
Hopefully to be followed by a cheese tasting...