Gres de Vosges (Lorraine, France)

Served with mushroom pate

They say: "Gres des Vosges hails from Alsace, the land of Munster, where the rich soil is perfect for growing cherry trees. Many of those cherries are used locally to make Kirsch, a crucial ingredient in the production of Gres des Vosges. The cheese is matured in three steps. For the first three weeks, it is bathed in a light brine. Then, for three more weeks, it is washed with diluted Kirsch. Then, for another week, it is brushed with undiluted Kirsch, enhancing its fruity finish. The rind is pinkish-orange from the repeated washings, with a slight granular texture from the salt crystals, and the paste is soft and oozy, with a strong aroma. The cheeses is always decorated with a small fern sprig (it adds nothing to the flavor)."

Cmoore says: Smoothly pungent with a strong aroma and notes of onion. Spreadable paste with a crunch from the rind. Pretty.

Serving suggestions: Sweeter whites pair nicely with stinky cheeses; try a Gewurztraminer for some sweet spice, or a Riesling for notes of honey. Kirsch seems like another no-brainer option. If you want to go beer, maybe a Flemish red ale if you're feeling adventurous, or any other vibrant ale with enough punch to stand up to the assertive cheese.