Taleggio (Lombardy, Italy)
Welcome to stinky cheese 101, where we learn that despite pungent, nearly offensive aromas, flavors can be gentle, buttery, and mild. The texture of the cheese is moist-to-oozy with a very pleasant melt-in-your-mouth feel. The combination of the soft texture, pungent aroma, and buttery flavors has proven to be addictive.
Red Hawk (California, United States)
A washed rind cheese with complex, layered and robust flavors. Red Hawk combines a triple-crème’s voluptuous creaminess with dimensions of earthy flavors. The taste is very different from its heady, pungent aroma, but the two blend in a gustatory embrace beefy and masculine, elegant and silky.
Pont l'Eveque (Normandy, France)
Pont l'Evêque is a washed-rind cow's milk cheese with warm, buttery, savory flavors and tangy, fruity undercurrents. It is is also identifiable by its orange-yellow rind crosshatched from a four to six week maturation on a woven grille in humid cellars. After several brine washings the rind becomes insistently pungent and aromatic.
Petit Frere (Wisconsin, United States)
This luscious, pudgy round of soft-ripened washed rind cow's milk cheese has an earthy, fruity flavor and a velvety texture. Crave Brothers created this cheese to reflect their Irish-French heritage. Comparable to Irish Ardrahan, but mellower, expect hints of smoked meat, butter and bacon.
$30 per 12oz piece
Mont St. Francis (Indiana, United States)
Named after a nearby monastery, Capriole’s Mont St. Francis is an aged, raw-milk, washed-rind cheese that shows earthiness, gaminess, salt, butter, a hint of fruit and a firm, but supple texture. Rich, beefy, and deliciously aromatic, this cheese was one of the first great washed rinds in America.
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