My husband & I just spent some time in France. In Dijon we loved going to the Market and going back to our flat to create some memorable meals. We were more than pleased with the quality of the meats and produce. We had one problem though and it took us a bit of time to figure it out. There was a very distinct taste to some of the dishes. Finally I was about to make some brushetta and I gave the garlic a smell. It was the garlic that was setting all the dishes off. The bulb looked perfect. But, the smell was not what we were use to. Also, garlic tends to get sweeter the longer cooked. Not this bulb. Just wondering if anyone has had this experience?