and to be honest, although it was illegal, no one took cheese smuggling that seriously. Pryce nodded to one of his compatriots, and they opened the sample cases with a flourish. It was all there—every single make of cheese you could imagine, from pure white to dark amber. Crumbly, hard, soft, liquid, gas. The rich aroma of well-matured cheese escaped into the room, and I felt my taste buds tingle. This was top-quality shit—the best available.
