Boursin. I'll do positively filthy things for that spreadable delight. And pretty much anything for the cheese too ;)
CherryRedDragon
As pointed out already, these terms have quite specific and different meanings but it's worth being aware that they often get used interchangeably a lot too, and therefore possibly incorrectly. A lot of the specific terms will come from french cuisine (like saute) including all different names for exactly how you've sliced up your vegetables (julliene, brunoise etc). I believe this was so recipes could be written very precisely and therefore reproduced more acccurately.
Ok, but I read that sentence near the beginning as "The massive beverage company has trapped an artificial intelligence to serve as its advisor" and I think it'd be neat if corporations had to patiently lie in wait for an unsuspecting AI to come along and bait it with some tasty data before they can use it.
I haven't tried the black pepper one but am always happy to be fascinated by a new cheese