I like SteveJenkins' claim:
The customer has no idea what he or she wants. The customer is dying to be told what they want.
As I read thru the article, I had this sorta uneasy feeling that something was missing here. Then it dawned on me...dohhhh....these shelf-talkers have no scores on them.
Cheese has just like wine...it varies from yr to yr and season to season. A Cheddar from Vermont is not the same as a cheddar from Wisconsin. There's a lot of fantasy names out there....TruffleTremor/ConsiderBardwell/BarickObama/HazyBlur...yada/yada/yada.
What this world needs is somebody to wrap around himself (or herself) the RalphNader mantle....write a newsletter (maybe call it the CheeseAdvocate)...advocate for the consumer...save us from ever buying "Swiss" cheese from Kraft wrapped in individual slices... develop a 100-pt scale...with MatosStGeorge as a 100 and Velveta an 80...maybe CheezeWhiz in a squirt can a 50. The possibilities are endless. Fame and fortune would be his/hers. Declare the March/2013 cheese harvest in Wisconsin the greatest vintage of the century. CowgirlCreamery Mt.Tam..."filled w/ gobs of hedonistic cream". It sort boggles the mind.
Anyway...the article is an interesting read.