1.   Aside from genes, tyramine and other chemicals in foods such as aged cheeses, chocolate and red wine can trigger migraines.

2.   Aged cheeses keep for months.

3.   Aged cheeses are usually ready four to six months after milking, with nonaged varieties ready within weeks.

4.   Crumble goat cheese over the finished dish, or use Parmesan, Romano or aged Gouda cheeses.

5.   Hard aged cheeses can be eaten alone and picked up with your fingers.

6.   Somehow, this collection of aromas can be appealing, like the aromas of aged cheese.

7.   The aged cheeses are harder, drier and saltier.