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Bacteria Geotrichum candidum (surface flora)

Pavin

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Stink Level: 6/10

Semi-soft cow's milk cheese from Auvergne. It gives off a scent described as mildly pungent, earthy, lactic, with a taste that’s buttery, mild, mushroomy, tangy, and a texture that's pale yellow paste, thin natural rind, semi-soft. It’s often enjoyed melted in gratins, with potatoes or charcuterie, paired with côtes d'auvergne red.

Other names: Tomme du Pavin

On the nose
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On the tongue
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To the eye (and touch)
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Best enjoyed...

  • Melted in gratins.
  • With potatoes or charcuterie.
  • Paired with Côtes d'Auvergne red.

What’s the word on this cheese in your circle? Leave a comment and let us know.

Munster

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Stink Level: 9/10

Washed-rind cow's milk cheese from Alsace-Lorraine. It gives off a scent described as barnyard, sour milk, fermented, meaty, with a taste that’s salty, tangy, pungent, creamy, and a texture that's orange sticky rind, soft ivory paste, moist. It’s often enjoyed served with cumin seeds, potatoes, paired with gewürztraminer.

Other names: Minschterkaas | münster | Munster-géromé

On the nose
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On the tongue
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To the eye (and touch)
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Best enjoyed...

  • Served with cumin seeds.
  • Served with potatoes.
  • Paired with Gewürztraminer.

Ever googled this cheese at midnight? Tell us in a comment.