This orange-y pink surfaced cheese is made daily from August 20th thru February 15th by the Hauser Fromagerie located in Switzerland’s Vallée de Joux, in the village of Le Lieu. This ‘stinker’ is made using a traditional recipe from fresh cow’s milk that reflects the mountain grasses and flowers the cows forage, while the local firwood for straps and boxes, lends the cheese its trace of tannins. Enjoy warm from the oven, in fondue or melted over potatoes or vegetables. Taste: Mild, very creamy, slightly salty, milky and nutty. Pairings: Gewurztraminer. Made with raw cow's milk and traditional rennet.