Best Pungent
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Cabrales is a distinctive blue-veined cheese produced in the Principality of Asturias, Spain. It’s notable for its unique production method involving mixed cow, goat, and sheep milk aged within naturally humid limestone caves. The aging process imparts a strong, pungent flavor and aroma valued by ch...
Formaggio di Fossa di Sogliano is an Emilian hard cheese produced using a centuries-old tradition. Sheep’s milk is aged in tufa stone pits near Sogliano al Rubicone. This pit-aging process, documented since the 15th century, develops a notably pungent flavor and firm texture. It's suitable for those...
Roquefort is a sheep milk blue cheese from the south of France, notable for being one of the world's oldest known cheeses and receiving the first French AOC designation in 1925.
A soft, creamy blue cheese from the Tarago River Cheese Company in Gippsland, Victoria, Australia, with a gentler character than the company's Gippsland Blue.
Shropshire Blue is a British blue cheese distinguished by its striking orange paste, originally created in Inverness-shire, Scotland, during the 1970s.
Taiwanese deep-fried stinky tofu is a famous night market street food where fermented tofu is deep-fried to a crisp, noted for its pungent aroma and served with pickled cabbage.
Bleu des Causses is a firm, tangy French blue cheese made from cow's milk, notable for its extensive cave-aging process in the Languedoc region and its AOC status awarded in 1979.
A sheep's milk cheese made in Yorkshire, England, styled after Italian Pecorino traditions; a blue variant extends the region's growing artisan cheese repertoire.
Scottish blue cheese from Fife, produced by Jane Stewart at St Andrews Farmhouse Cheese Company and named after the nearby coastal town of Anstruther.
Irish blue cheese made by Peter Thomas at Glyde Farm Produce in County Louth, notable for its robust flavor and washed-rind character.
