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Taste mild

Pavin

France flag

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.

Limburger

Germany flagBelgium flag

Stink Level: 10/10

Famous washed-rind cow's milk cheese from Belgium/Germany. It gives off a scent described as body odor, sweaty socks, feet, ammonia, with a taste that’s mild, tangy, salty, earthy, and a texture that's orange-brown rind, creamy interior, sticky. It’s often enjoyed served on rye with onions and mustard, paired with bock beer.

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 on rye with onions and mustard.
  • Paired with bock beer.

Smelled it but didn’t bite? Share your reason in a comment.

Taleggio

Italy flag

Stink Level: 7/10

Soft washed-rind cow's milk cheese from Lombardy. It gives off a scent described as fruity, yeasty, mild funk, musty, with a taste that’s mild, creamy, tangy, fruity, and a texture that's orange-pink rind, soft creamy interior. It’s often enjoyed melted in risotto or polenta, served with figs, paired with nebbiolo.

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 risotto or polenta.
  • Served with figs.
  • Paired with Nebbiolo.

Would you pair it with courage or crackers? Give us your take in a comment.

Tomme des Pyrénées

France flag

Stink Level: 5/10

Pressed cow’s milk cheese with natural or waxed rind. It gives off a scent described as mild, nutty, earthy, cellar, with a taste that’s buttery, nutty, mild, slightly sweet, and a texture that's black or brown rind, semi-firm yellow paste. It’s often enjoyed served with nuts and ham, grated in casseroles, paired with madiran.

Other names: Tomme de chèvre de l'Île de Ré

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 nuts and ham.
  • Grated in casseroles.
  • Paired with Madiran.

Think it deserves a second chance? Share your opinion in a comment.