Brescianella Stagionata (Lombardy, Italy)

Served with maple candied pine nuts

They say: "The name refers to the region of Lombardy in which it is made (Brescia) and to the maturation period (stagionata = aged). The cheese may become pungent surprisingly quick: its range goes from "elegantly earthy" to "strong and stinky" in a few short weeks."

Cmoore says: The most impressive aspect of this cheese, for me, was the way the uber-soft, smooth texture contrasted with the crunchy, sweet pine nuts. The nose is earthy, with a relatively simple flavor profile highlighting salty and lactic notes. I'm sure it will ripen into an even softer, runnier consistency and more pungent palate; until then, I'll be content to tag it one of the more 'elegant' cheeses on the list.

Suggested Pairings: Alsatian white, zinfandel, IPA, Abbaye-style ale, Belgian wheat beer