Smell is another quintessential feature of cheese. Like for touch, the seller can engage in a form of “professional smell” as a way of checking the maturity and intensity of the product. The olfactory access of the customer to cheese can be either generic and distant, as when they enter the shop and notice the characteristic smell in the environment, or be based on a closer proximity of the nose, and the entire body, to a piece of cheese. As for touch, smelling cheese is often shared between the professional and the customer, the former touching and smelling first, the latter going second. It constitutes a way of grounding the selection and decision, but also a form of socialization into the culture of cheese.