With its punchy, barnyard aromas tempered by hints of toasted nuts and freshly-cut grass, this complex, washed rind round is likely to appeal even to those who fear the funk. Beneath a sticky, slightly gritty red rind lies a firm, creamy paste with a pungent kick.  Loves cured meat and a floral IPA, sparkling wine, or crisp white such as Pinot Gris.

Ingredients: Cultured, raw goat milk, salt, microbial rennet

Awards: American Cheese Society in 2007, 2008, 2009, 2010, 2012, 2013, 2015. World Cheese Awards in 2008.

Red-Cloud