Stinky & Washed Rind Cheese by Vermont Creamery

Often enjoyed by adventurous cheese lovers, stinky and washed rind cheeses get their pungent flavor and colorful rind from regular washing in a salt solution—or with beer, wine, or spirits— during the aging process. The tradition started in medieval times to keep wheels fresh. Today, the practice lives on to create a smooth, gooey interior and distinct flavor profile—one that ranges from meat and mushrooms to bread and butter. Taleggio, Von Trapp Farmstead’s Oma, Epoisses, Murray’s Cave Aged Greensward... What will your funky favorite be?