American washed-rind cow's milk cheese. It gives off a scent described as yeasty, fruity, pungent, fermented, with a taste that’s meaty, buttery, tangy, savory, and a texture that's moist, reddish rind, semi-soft interior. It’s often enjoyed spread on rye toast, with pickles or salami, paired with lager.
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.
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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.
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Soft mixed-milk cheese (cow, sheep, goat). It gives off a scent described as mild, lactic, mushroomy, grassy, with a taste that’s tangy, creamy, buttery, slightly sharp, and a texture that's white rind, creamy and spreadable interior. It’s often enjoyed served with truffle honey, figs, crackers, paired with barbera.
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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.
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Washed-rind cow's milk cheese from Burgundy. It gives off a scent described as barnyard, ammonia, fermented, cellar, with a taste that’s salty, creamy, tangy, savory, and a texture that's orange rind, gooey interior, sticky, soft. It’s often enjoyed spread on bread, served with berries, paired with pinot noir.
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Crumbly cow's milk blue cheese from Dorset. It gives off a scent described as musty, cellar, metallic, sharp, with a taste that’s peppery, tangy, salty, sharp, and a texture that's crumbly, dry, veined with blue mold. It’s often enjoyed used in leek soup, crumbled on salads, paired with dark ale or cider.
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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.
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