13 cheeses

County Cork, Ireland

A pungent Cork washed rind made on a farm that started in 1983.

Hainaut, Belgium

A Trappist cheese washed in the beer the same monastery brews.

North Zealand, Denmark

A monastery-style washed rind that smells louder than it tastes.

Allgäu, Germany

The bacterium that makes it smell also lives on human feet. Genuinely.

Alsace / Vosges, France

The Vosges monks’ cheese: enormous nose, sweet-tempered paste.

Oka, Quebec, Canada

Brought to Quebec in 1893 by a Trappist monk fleeing France.

Normandy, France

A square Norman washed rind that has been made since the 1100s.

Serra da Estrela, Portugal

Portugal’s oldest cheese, also set with thistle, also eaten with a spoon.

Haute-Savoie, France

Born of tax evasion in the Alps, now the soul of tartiflette.

Lombardy / Val Taleggio, Italy

A square washed rind from Lombardy that smells far worse than it behaves.

Extremadura, Spain

Set with wild thistle instead of rennet, and eaten with a spoon through the lid.

Vaud / Jura, Switzerland

Only made in winter, only sold in a spruce box, only eaten with a spoon.

Burgundy, France

Washed in grape brandy until the rind glows orange and the room objects.