You probably know these ones better as the stinky ones. These cheeses tend to be soft, but unlike the bloomy variety, “they can smell like sweaty feet or dirty diapers,” says Thorpe. But don’t let that turn you off. The smell — and the orange-colored rind — comes from the cheeses being washed in salt water that’s sometimes fortified with booze or buttermilk, so they deliver extra flavor and more of that pungent funk.
Craft beer is also jumping from can to creamery: Dairy farms across the country have been teaming up with local breweries to create beer-spiked brines. Pair these cheeses with other strong flavors, like dark Belgian ales or IPAs, fruity reds like Pinot Noir and Red Burgundy, pumpernickel bread, cured meats, and cornichons.
Appearance: A sticky rind that ranges in color from pink to orange; you'll typically want to trim this rind before eating.
Texture: Some are soft and creamy; some, solid enough to grate.
Flavor: Any variety of briny, yeasty, fruity, or meaty.
Aroma: Running the gamut from mildly stinky to incredibly pungent.
What to buy: Taleggio, Epoisses, Limburger, Muenster.