| me it smells like feet, to others it reeks of dirty | | | | heritage and production methods. Both the Swiss |
| socks. We are not talking about the locker room | | | | and French versions are produced from |
| but the aroma of some of the world’s | | | | cow’s milk and washed with a salt-water |
| most delectable foods – gourmet cheese. | | | | brine. Gruyere can be identified by having small |
| One step into a cheese shop and it’s easy | | | | holes and is characteristically sweet, nutty and |
| to be overwhelmed with the aroma. To some | | | | slightly salty. As it ages, the flavor becomes more |
| it’s offensive and to others it’s | | | | full-bodied and the texture hardens with crystalline |
| heavenly. With most foods, the sense of smell is | | | | crunchies. This is one of the few washed-rind |
| directly related to the taste but this is not always | | | | cheeses with a mild scent. |
| the case with cheese. If the odor wasn’t | | | | As we all know, the French love their gourmet |
| enough to keep you from sampling these culinary | | | | cheese. No other country produces so many |
| delights then perhaps the production process will. | | | | types of cheese. There is one cheese so |
| Certainly adding to the gross-out factor is the use | | | | odiferous it was once banned from Le Metro (the |
| of molds and bacteria in the cheese production | | | | Parisian subway system) – Epoisses de |
| process to yield a desired rind color, flavor profile | | | | Bourgogne. But don’t let this stop you |
| and scent. For the adventurous foodie, there are | | | | from enjoying one of the most incredible |
| many renowned gourmet cheeses considered to | | | | washed-rind cheeses. With its edible rind the color |
| have an unsavory bouquet that are definitely | | | | of worn rust, Epoisses (as it’s commonly |
| worth a taste. | | | | known) has a gooey, creamy center and a |
| Most gourmet cheeses known to be odiferous | | | | distinct, pronounced flavor. Made from |
| have something in common. They fall into a | | | | unpasteurized cow’s milk, it is washed |
| category known as washed-rind cheeses. During | | | | with the local brandy. Produced in the French town |
| the aging process, these cheeses are washed | | | | of Cote-d’Or, Epoisses also enjoys AOC |
| with a brine typically of salt water, brandy, beer | | | | status. Look for Epoisses in a small round wooden |
| or other spirits. Sounds perfectly harmless, right? | | | | box at your local cheese shop. |
| Turns out this washing method allows the cheese | | | | An equally sumptuous washed-rind gourmet |
| to become hospitable to a beneficial bacterium | | | | cheese worthy of your attention is Taleggio. This |
| responsible for the brightly hued rinds, robust | | | | square-shaped cheese from the Lombardy region |
| flavor and pungent odor. A few times per week, | | | | of Italy has been made in the same manner for |
| the cheeses are bathed in these liquids until they | | | | centuries and therefore is assigned DOP status |
| are perfectly aged. | | | | (Denomination of Protected Origin – |
| While this may seem like these gourmet cheeses | | | | Italy’s version of AOC). Made from |
| would be an acquired taste, chances are you may | | | | cow’s milk and doused with a salt-water |
| have already savored a few. Gruyere is a popular | | | | bath, Taleggio has an edible, rose colored rind. |
| washed-rind cheese commonly enjoyed as a table | | | | When perfectly ripe, it is a moist, semi-soft |
| cheese, used in fondues and is traditionally melted | | | | cheese with a buttery (some say meaty) taste. |
| atop French onion soup. There are two types of | | | | And let’s not forget the unforgettable |
| Gruyere – Swiss and French | | | | odor. |
| (Gruyere-type cheeses are known as Comte and | | | | With one taste of these epicurean treasures, |
| Beaufort). Only Gruyere produced in Gruyere, | | | | it’s easy to forget the strong smell. |
| Switzerland has the Appellation d’Origine | | | | Simply grab a bottle of wine and a loaf of crusty |
| Controlee (AOC) and can only be labeled and sold | | | | bread. But to be considerate, just make sure you |
| as Gruyere. The AOC designation is essentially a | | | | are not on Le Metro. |
| culinary trademark protecting the recipe, region, | | | | |