Starting December 8th, I will be posting unusual and tasty cheeses that will be awesome for holiday platters or your own DYI Cheese Advent Calendar!
If you want more inspiration, check out the 29 unusual fine cheeses featured in my e-book, How to Say Cheese. In addition to more platter ideas, there are tips on which rinds are toxic and how to tell if your cheese is fresh or ready for the bin.
Check back often to for ideas on your next flavour discovery and which retailers from around the globe will be joining me. Better yet, sign up for my cheese club newsletter to find out first hand what cheese counters in your area carry these unusual and tasty selections. Some retailers may have holiday discounts on the featured cheeses.
A wee stinker from Burgundy, France. Produced by Delin, a small family run company who concentrate on making several amazing cheeses. Made of cow’s milk, this one for me stands out. Washing the orange and sticky rind evolves the flavour.
The flavour is fruity and a bit yeasty, but it never seems to get too strong. The paste is nice and doughy, the rind is bright orange colour and sticky.
Rich and fruity with a slight salty tang on the finish
Pungent with a bit of a yeasty and musty odour
Soft wet and sticky and remains stuck to your fingers, coppery orange in colour
Soft and doughy with a few small holes in the middle, chalky if younger
Pungent with a sticky rind and the flavour doesn’t linger for too long
Slimy rind and the flavour is intense, almost sour and bitter at the same time
Best way to enjoy
Stinky cheeses are best when left on the counter for a least 1 hour before hand, this gets the flavours going and the texture nice and soft.